Step-by-Step Guide to Make Perfect Carrot Cake - WSM

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The ingredients needed to make Carrot Cake - WSM:

1. Prepare 225 ml Sunflower oil
2. Get 225 gr light muscovado sugar Or Any Light Brown if cannot get it
3. Make ready 4 medium eggs
4. Take 225 gr self-raising flour
5. Take 1 tsp. bicarbonate of soda
6. Make ready 1 tsp. each mixed spice, ground cinnamon, ground ginger & ground nutmeg
7. Prepare 150 gr sultanas OR 100 gr Sultanas and 50 gr Dried Mixed Fruit
8. Prepare 200 gr carrots, coarsely grated
9. Take 50-75 g walnuts or pecans or almonds (or mix), roughly chopped
10. Get For Icing
11. Take 250 gr unsalted butter, very soft
12. Prepare 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 :)

While ours doesn't include any, this recipe works well with it. Carrot Cake is such a classic, especially this time of year with Easter approaching. Many have strong opinions about what makes the perfect carrot cake, but there's no doubt that it should be moist, simple to make and full of carrots. Beyond that, variations include everything from pineapple and coconut to pecans and raisins.

Steps 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.

Many have strong opinions about what makes the perfect carrot cake, but there's no doubt that it should be moist, simple to make and full of carrots. Beyond that, variations include everything from pineapple and coconut to pecans and raisins. Carrot Cake has always been a favorite of mine…BUT I am a little picky. I am not a fan of "plain" carrot cake…you know the kind without any extras, typically from a boxed mix. The thing is the "extras" are where the magic happens: flavor, texture, moistness.

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