Hello, I am Clara. Today, I will show you a way to make carrot cake - wsm recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little 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 well liked of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Carrot Cake - WSM is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular 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 can achieve it.

The ingredients needed to make Carrot Cake - WSM:

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

Instructions 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.

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