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The Ultimate Classic Carrot Cake
The Ultimate Classic Carrot Cake

Before you jump to The Ultimate Classic Carrot Cake recipe, you may want to read this short interesting healthy tips about Use Food to Boost Your Mood.

In general, people have been trained to believe that “comfort” foods are bad for the body and need to be avoided. Often, if your comfort food is basically candy or other junk foods, this is true. At times, comfort foods can be utterly nutritious and good for us to consume. There are several foods that actually can boost your moods when you consume them. When you feel a little down and are in need of an emotional pick-me-up, test out some of these.

If you want to defeat depression, you should eat some cold water fish. Salmon, herring, tuna fish, mackerel, trout, etcetera, they’re all loaded with omega-3 fatty acids and DHA. These are two things that really help the grey matter in your brain run a lot better. It’s true: consuming a tuna fish sandwich can seriously raise your mood.

You can see, you don’t have to turn to junk food or foods that are not good for you so you can feel better! Go with these suggestions instead!

We hope you got benefit from reading it, now let’s go back to the ultimate classic carrot cake recipe. You can cook the ultimate classic carrot cake using 12 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to cook The Ultimate Classic Carrot Cake:
  1. Take 3 cups all-purpose flour
  2. Get 2 cups sugar
  3. Take 2 teaspoons ground cinnamon
  4. Get 2 teaspoons baking powder
  5. Provide 1 teaspoon baking soda
  6. You need 4 large eggs
  7. You need 1 1/4 cups vegetable oil (or canola oil, grapeseed oil, etc.)
  8. You need 3/4 cups unsweetened, chunky applesauce
  9. You need 1 teaspoon vanilla extract
  10. You need 2 cups carrots, shredded (about 5 small carrots)
  11. Provide 1 (15 ounces) can pineapple, drained and chopped
  12. Prepare 1 cup walnuts, chopped
Steps to make The Ultimate Classic Carrot Cake:
  1. Preheat oven to 350 degrees, and grease three 8-inch round cake pans with nonstick spray.
  2. In large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda and salt.
  3. In a small bowl, whisk together eggs, oil, applesauce and vanilla.
  4. Stir egg mixture into flour mixture until just combined. Fold in carrots, pineapple and walnuts.
  5. 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.
  6. 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.
  7. With the mixer running on low, gradually add in powdered sugar. Beat on medium until light and fluffy, scraping down the bowl as necessary.
  8. Remove the cooled cakes from their tins and place one of the layers, flat side down, on a flat plate or cake stand.
  9. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with final layer.
  10. Using icing spatula, spread remaining frosting over the top and sides of the cake, making decorative swirls in the frosting if desired.
  11. Press chopped walnuts along the bottom edge of the sides.
  12. Cake can be stored, covered in fridge, for up to 3 days. Serve at room temperature.

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