How to make Carrot Cake - WSM at home

Carrot Cake - WSM - Turned out great! Very moist.. Today I am sharing this Carrot Cake - WSM! A quick and easy dinner that is ready in under 40 minutes! 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 truly is the best carrot cake recipe! It's perfectly moist and delicious, made with lots of fresh carrots, and topped with the most heavenly cream cheese frosting.

This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans. Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots.

You can cook Carrot Cake - WSM with 16 Ingredients and 4 steps. See the following guide!

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

This cake is surprisingly simple to make and. These spiced Carrot Cake Cupcakes are soft, moist, and topped with an easy cream cheese These carrot cake cupcakes are incredibly soft, light, super moist, and jam-packed with freshly grated. Carrot Cake never seems to go out of style. This rich and moist spice cake, full of grated carrot, toasted nuts, and crushed pineapple, has great.

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..

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. Tastes just like carrot cake when you add the yogurt just not as sweet as the real think. Made this cake for my carrot cake loving boyfriend's birthday last year, and he said it was the best Best carrot cake ever. Made it a few times and noticed it sensitive to over cooking (it drys out) so.