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We hope you got insight from reading it, now let’s go back to carrot cake - wsm recipe. You can have carrot cake - wsm using 16 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Carrot Cake - WSM:
- Prepare 225 ml Sunflower oil
- You need 225 gr light muscovado sugar Or Any Light Brown if cannot get it
- You need 4 medium eggs
- Provide 225 gr self-raising flour
- You need 1 tsp. bicarbonate of soda
- Use 1 tsp. each mixed spice, ground cinnamon, ground ginger & ground nutmeg
- You need 150 gr sultanas OR 100 gr Sultanas and 50 gr Dried Mixed Fruit
- Provide 200 gr carrots, coarsely grated
- Provide 50-75 g walnuts or pecans or almonds (or mix), roughly chopped
- Prepare For Icing
- Provide 250 gr unsalted butter, very soft
- Provide 1 tsp. vanilla extract
- You need 1 tsp. Orange or Lemon extract (optional)
- Use 400 gr full-fat cream cheese, at room temperature
- Provide 300 g (11 oz) icing sugar
- Use 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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