Hi, I am Elise. Today, we’re going to prepare carrot cake - wsm recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Carrot Cake - WSM Recipe
Carrot Cake - WSM is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. Carrot Cake - WSM is something that I’ve loved my entire life. They’re fine and they look wonderful.
To be with this recipe, we have to first prepare a few components. You can cook carrot cake - wsm using 16 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Carrot Cake - WSM:
- Make ready 225 ml Sunflower oil
- Get 225 gr light muscovado sugar Or Any Light Brown if cannot get it
- Make ready 4 medium eggs
- Take 225 gr self-raising flour
- Make ready 1 tsp. bicarbonate of soda
- Make ready 1 tsp. each mixed spice, ground cinnamon, ground ger & ground nutmeg
- Take 150 gr sultanas OR 100 gr Sultanas and 50 gr Dried Mixed Fruit
- Make ready 200 gr carrots, coarsely grated
- Make ready 50-75 g walnuts or pecans or almonds (or mix), roughly chopped
- Get For Icing
- Prepare 250 gr unsalted butter, very soft
- Make ready 1 tsp. vanilla extract
- Make ready 1 tsp. Orange or Lemon extract (optional)
- Prepare 400 gr full-fat cream cheese, at room temperature
- Make ready 300 g (11 oz) icing sugar
- Prepare Any Silly Decorations that make you smile - of course Marzipan Carrots if you can get :)
Instructions to make Carrot Cake - WSM:
- Preheat oven to 170°C (150°C fan) mark 3. Grease and line the base and sides of a round 20.5cm (8in) cake tin with parchment paper. Put the oil, sugar and eggs into a large bowl and whisk together until smooth. (I used a food processor with the Cake / Bread attachment and pulsed)
- Add the flour, soda and spices to the bowl and mix to combine. Stir in the sultanas, carrots and nuts. Scrape mixture into the prepared tin, level and bake for 1hr 5min-1hr 15min or until a skewer inserted into the centre comes out clean. Leave to cool for 5min in tin, then remove from tin and leave to cool completely on a wire rack
- To make the icing, in a large bowl beat the butter and vanilla until completely smooth, then add the room-temperature cream cheese and mix to combine. Sift over the icing sugar and mix (carefully at first, as otherwise there will be clouds of icing sugar) until smooth and fluffy
- Cut the cooled cake in half horizontally through the middle. Use half the icing to sandwich the halves back together and place cake on a cake stand/plate. Spread remaining icing over top of the cake and lay on the carrot decorations, if using. Serve in slices.
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