How To Prepare Recipe Carrot Cake WSM Delicious Nutritious

Simple making ultimate Carrot Cake - WSM easy, delicious, practical.

16 ingredients, 4 steps, cooking Carrot Cake - WSM

Good Morning all, at this time you can present recipe Carrot Cake - WSM with 16 ingredients and 4 steps. Next this is how to make it, please read carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 16 ingredients and 4 stages of easy cooking Carrot Cake - WSM.

Ingredients for Carrot Cake - WSM

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

If all material requirements Carrot Cake - WSM it’s ready, We’re going into the cooking stage. Below is how to cooking with without fail.

Stages Cooking 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.
   
5. Finish and Enjoy.

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