The Ultimate Classic Carrot Cake. When the cakes feel cool to the touch, place the butter and cream cheese in a stand mixer fitted with the paddle attachment and beat on medium-low speed until smooth and. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in carrots, pineapple and walnuts.

Ultimate Carrot Cake: This is a moistened very flavorful carrot cake, with a creamy lemon frosting, this carrot cake recipe is perfect classic favorite for a crowd and you might not have any leftovers to bring home!!! I created this carrot cake with the a little help fro… This Classic Carrot Cake was moist and flavorful, and the cream cheese frosting was creamy and delicious. My guests loved it, there wasn't a crumb left! You can cook The Ultimate Classic Carrot Cake using 12 ingredients and 12 steps. Here is how you cook it.

Ingredients of The Ultimate Classic Carrot Cake

You need 3 cups of all-purpose flour.
It's 2 cups of sugar.
Prepare 2 teaspoons of ground cinnamon.
It's 2 teaspoons of baking powder.
You need 1 teaspoon of baking soda.
It's 4 of large eggs.
Prepare 1 1/4 cups of vegetable oil (or canola oil, grapeseed oil, etc.).
You need 3/4 cups of unsweetened, chunky applesauce.
Prepare 1 teaspoon of vanilla extract.
You need 2 cups of carrots, shredded (about 5 small carrots).
It's 1 (15 ounces) of can pineapple, drained and chopped.
Prepare 1 cup of walnuts, chopped.

I would simply change one teaspoon of baking soda to baking powder to get rid of the soda taste. At the Urban Farmer in Portland, Oregon, pastry chef Jodi Elliot prepares the ultimate. This is the carrot cake recipe I have been searching for. I like using all-purpose flour, but you can substitute some of the all-purpose flour for whole wheat or white whole wheat flour.

The Ultimate Classic Carrot Cake instructions

Preheat oven to 350 degrees, and grease three 8-inch round cake pans with nonstick spray..
In large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda and salt..
In a small bowl, whisk together eggs, oil, applesauce and vanilla..
Stir egg mixture into flour mixture until just combined. Fold in carrots, pineapple and walnuts..
Evenly divide batter between prepared cake pans and bake in oven for about 45 minutes until a tester inserted into the center of the cake comes out clean. Set aside to cool..
When the cakes feel cool to the touch, place the butter and cream cheese in a stand mixer fitted with the paddle attachment and beat on medium-low speed until smooth and creamy, about 3 minutes..
With the mixer running on low, gradually add in powdered sugar. Beat on medium until light and fluffy, scraping down the bowl as necessary..
Remove the cooled cakes from their tins and place one of the layers, flat side down, on a flat plate or cake stand..
Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with final layer..
Using icing spatula, spread remaining frosting over the top and sides of the cake, making decorative swirls in the frosting if desired..
Press chopped walnuts along the bottom edge of the sides..
Cake can be stored, covered in fridge, for up to 3 days. Serve at room temperature..

For a gluten-free carrot cake, swap the flour for your favorite gluten-free flour blend. Baking soda helps the cake to rise. Salt, cinnamon, and vanilla extract make the cake taste amazing. Oil keeps the cake nice and moist — any neutral flavored oil will work. Who would've guessed pineapple, applesauce and carrots could be part of such a satisfyingly sweet dessert?