Carrot Cake - WSM
Carrot Cake - WSM

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, carrot cake - wsm. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

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). Then let them cool for a few minutes in the cupcake pan before transferring them to a cooling rack. Classic old-fashioned carrots cake often include pineapple.

Carrot Cake - WSM is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Carrot Cake - WSM is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook carrot cake - wsm using 16 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Carrot Cake - WSM:
  1. Prepare 225 ml Sunflower oil
  2. Get 225 gr light muscovado sugar Or Any Light Brown if cannot get it
  3. Make ready 4 medium eggs
  4. Make ready 225 gr self-raising flour
  5. Take 1 tsp. bicarbonate of soda
  6. Take 1 tsp. each mixed spice, ground cinnamon, ground ginger & ground nutmeg
  7. Prepare 150 gr sultanas OR 100 gr Sultanas and 50 gr Dried Mixed Fruit
  8. Get 200 gr carrots, coarsely grated
  9. Take 50-75 g walnuts or pecans or almonds (or mix), roughly chopped
  10. Prepare For Icing
  11. Get 250 gr unsalted butter, very soft
  12. Prepare 1 tsp. vanilla extract
  13. Make ready 1 tsp. Orange or Lemon extract (optional)
  14. Prepare 400 gr full-fat cream cheese, at room temperature
  15. Get 300 g (11 oz) icing sugar
  16. Take Any Silly Decorations that make you smile - of course Marzipan Carrots if you can get :)

Cakes made with oil tend to retain more moisture than cakes made with butter or shortening. Ingredients such as sour cream or buttermilk are also key ingredients to a moist carrot cake because they contain acids that tenderize the developing gluten in the flour. In a medium bowl, combine grated carrots and brown sugar. All ovens and bundt pans are different, so that's why the bake time varies.

Steps to make Carrot Cake - WSM:
  1. 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)
  2. 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
  3. 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
  4. 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.

Keep a close eye on it. Baking Tips for Carrot Cake When measuring your flour, don't scoop it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife. This is a wonderfully creamy frosting that goes well with pumpkin bread, carrot cake, chocolate cake, on cookies, or between cookies. In a large bowl, beat the sugars, oil, eggs and vanilla until well blended.

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