Recipe of Andrew Copley Carrot Cake - WSM

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, carrot cake - wsm. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Carrot Cake - WSM is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Carrot Cake - WSM is something which I’ve loved my whole life. They are fine and they look fantastic.

Whether you want a carrot cake that's dense, moist and full of spice and nuts, or you like Try Rachel Allen's easiest carrot cake loaf for afternoon tea, Dan Lepard's carrot cake cupcakes for Easter, or. A truely great carrot cake packed full of raisins and wanuts and topped with delicious cream cheese Recipe Tips. Before frosting, carrot cake will keep for a week and can be frozen for up to a month. How to make carrot cake from scratch.

To get started with this recipe, we have to prepare a few ingredients. 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:

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

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 with pineapple and coconut is a family favorite, made every year for all sorts of celebrations from birthdays to Easter! Originally from the Silver Palate cookbook, we've made several.

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.

This Carrot Cake with pineapple and coconut is a family favorite, made every year for all sorts of celebrations from birthdays to Easter! Originally from the Silver Palate cookbook, we've made several. Tastes just like carrot cake when you add the yogurt just not as sweet as the real think. This cake was inspired by a generations-old family recipe — you can't beat that. Classic old-fashioned carrots cake often include pineapple.

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