Recipe: Perfect Carrot Cake - WSM

Carrot Cake - WSM. How to make carrot cake from scratch. This cake is quick and easy to make, versatile and utterly Lots of carrots make this the best carrot cake. I like to hand grate my carrots since I prefer the.

This cake is surprisingly simple to make and. This homemade Carrot Cake is fluffy, super moist without being oily, spiced perfectly, and the silky Pineapple Cream Cheese Frosting is out of this world! Bring these layers of deliciousness to a party. You can cook Carrot Cake - WSM using 16 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Carrot Cake - WSM

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

With this healthy carrot cake recipe, now you can stay on your clean eating lifestyle and still get your cake, too! This To Die For Carrot Cake recipe receives rave reviews for it's unbelievable moistness and delicious flavor! Truly the BEST CARROT CAKE you'll ever try! Whether you want a carrot cake that's dense, moist and full of spice and nuts, or you like a fluffier Try Rachel Allen's easiest carrot cake loaf for afternoon tea, Dan Lepard's carrot cake cupcakes for.

Carrot Cake - WSM instructions

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..

For the full Carrot Cake Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste. My family's best carrot cake recipe dates back to my great-grandmother! We bake up a few of these carrot cakes for special occasions to make sure there's enough to go around. Since the carrot cake cupcakes have been so popular, I knew I wanted to get an actual healthy carrot cake recipe up on the blog this year. With Easter less than a week away, today seems like the perfect.