Without fail cooking ultimate Carrot Cake - WSM easy, yummy, practical.
Good Evening every body, at this time you get present recipe Carrot Cake - WSM with 16 ingredients and 4 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels 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 suitable desired, and many others. Immediately, below are 16 ingredients and 4 stages of easy cooking Carrot Cake - WSM.
Ingredients for Carrot Cake - WSM
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Needed 225 ml : Sunflower oil.
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Needed 225 gr : light muscovado sugar Or Any Light Brown if cannot get it.
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Prepare 4 : medium eggs.
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Needed 225 gr : self-raising flour.
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Prepare 1 tsp. : bicarbonate of soda.
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Needed 1 tsp. : each mixed spice, ground cinnamon, ground ginger & ground nutmeg.
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Needed 150 gr : sultanas OR 100 gr Sultanas and 50 gr Dried Mixed Fruit.
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Prepare 200 gr : carrots, coarsely grated.
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Needed 50-75 g : walnuts or pecans or almonds (or mix), roughly chopped.
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Needed : For Icing.
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Prepare 250 gr : unsalted butter, very soft.
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Prepare 1 tsp. : vanilla extract.
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Prepare 1 tsp. : Orange or Lemon extract (optional).
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Needed 400 gr : full-fat cream cheese, at room temperature.
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Prepare 300 g (11 oz) : icing sugar.
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Needed : Any Silly Decorations that make you smile - of course Marzipan Carrots if you can get :).
If all ingredients Carrot Cake - WSM it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Step by Step Cooking Carrot Cake - WSM
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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).
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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.
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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.
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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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