Steps to Prepare Award-winning Carrot Cake - WSM

Carrot Cake - WSM.

Carrot Cake - WSM

Hello everybody, it is Brad, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, carrot cake - wsm. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Carrot Cake - WSM is one of the most favored of current trending foods on earth. It's enjoyed by millions daily. It's easy, it's quick, it tastes yummy. They're fine and they look wonderful. Carrot Cake - WSM is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. 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:

{Get 225 ml of Sunflower oil.
{Get 225 gr of light muscovado sugar Or Any Light Brown if cannot get it.
{Get 4 of medium eggs.
{Prepare 225 gr of self-raising flour.
{Make ready 1 tsp. of bicarbonate of soda.
{Make ready 1 tsp. of each mixed spice, ground cinnamon, ground ginger & ground nutmeg.
{Take 150 gr of sultanas OR 100 gr Sultanas and 50 gr Dried Mixed Fruit.
{Take 200 gr of carrots, coarsely grated.
{Make ready 50-75 g of walnuts or pecans or almonds (or mix), roughly chopped.
{Prepare of For Icing.
{Make ready 250 gr of unsalted butter, very soft.
{Prepare 1 tsp. of vanilla extract.
{Make ready 1 tsp. of Orange or Lemon extract (optional).
{Prepare 400 gr of full-fat cream cheese, at room temperature.
{Get 300 g (11 oz) of icing sugar.
{Make ready of 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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