Steps to Make Super Quick Homemade Carrot Cake - WSM

Carrot Cake - WSM.

Carrot Cake - WSM

Hey everyone, it is Drew, welcome to our recipe site. Today, we're going to prepare a distinctive dish, carrot cake - wsm. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Carrot Cake - WSM is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It's enjoyed by millions daily. Carrot Cake - WSM is something that I have loved my whole life. They're fine and they look wonderful.

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

The ingredients needed to make Carrot Cake - WSM:

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