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Carrot Cake Classic
November 1, 2017
Cake can be stored, covered in fridge, for up to 3 days.
Serve at room temperature.
- Yields: 1 Serving
FOR THE CARROT CAKE:
FOR THE CREAM CHEESE FROSTING:
1Preheat oven to 350 degrees, and grease three 8-inch round cake pans with nonstick spray.
2In large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda and salt.
3In a small bowl, whisk together eggs, oil, applesauce and vanilla.
4Stir egg mixture into flour mixture until just combined.
5Fold in carrots, pineapple and walnuts.
6Evenly 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.
7Set aside to cool.
8When 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.
9With the mixer running on low, gradually add in powdered sugar.
10Beat on medium until light and fluffy, scraping down the bowl as necessary.
11Remove the cooled cakes from their tins and place one of the layers, flat side down, on a flat plate or cake stand.
12Spread with 3/4 cup frosting.
13Top with another cake layer.
14Spread with 3/4 cup frosting.
15Top with final layer.
16Using icing spatula, spread remaining frosting over the top and sides of the cake, making decorative swirls in the frosting if desired.
17Press chopped walnuts along the bottom edge of the sides.
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