The Ultimate Classic Carrot Cake
Sugar Fix - "Nuts For Nuts"
- 3 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs
- 1 1/4 cups vegetable oil (or canola oil, grapeseed oil, etc.)
- 3/4 cups unsweetened, chunky applesauce
- 1 teaspoon vanilla extract
- 2 cups carrots, shredded (about 5 small carrots)
- 1 (15 ounces) can pineapple, drained and chopped
- 1 cup walnuts, chopped
- 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.