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Before you jump to Carrot Cake - WSM recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Conserve Money In The Kitchen.
Until fairly recently any individual who expressed concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it looks like we all comprehend our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living more eco-friendly we won’t be able to fix the problems of the environment. This should happen soon and living in methods more friendly to the environment should become a mission for every individual family. The cooking area is a good place to start saving energy by going more green.
A massive amount of electricity is actually consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old versions which might be more than ten years old. Keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. One more way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to go as often.
As you can see, there are plenty of little elements that you can do to save energy, and save money, in the kitchen alone. Environmentally friendly living is not that tough. A lot of it is merely utilizing common sense.
We hope you got insight from reading it, now let’s go back to carrot cake - wsm recipe. You can cook carrot cake - wsm using 16 ingredients and 4 steps. Here is how you do it.
The ingredients needed to make Carrot Cake - WSM:
- Use 225 ml Sunflower oil
- Provide 225 gr light muscovado sugar Or Any Light Brown if cannot get it
- Get 4 medium eggs
- You need 225 gr self-raising flour
- Get 1 tsp. bicarbonate of soda
- Use 1 tsp. each mixed spice, ground cinnamon, ground ginger & ground nutmeg
- Provide 150 gr sultanas OR 100 gr Sultanas and 50 gr Dried Mixed Fruit
- Use 200 gr carrots, coarsely grated
- Take 50-75 g walnuts or pecans or almonds (or mix), roughly chopped
- Use For Icing
- Provide 250 gr unsalted butter, very soft
- Take 1 tsp. vanilla extract
- Use 1 tsp. Orange or Lemon extract (optional)
- Prepare 400 gr full-fat cream cheese, at room temperature
- Provide 300 g (11 oz) icing sugar
- Take Any Silly Decorations that make you smile - of course Marzipan Carrots if you can get :)
Instructions to make Carrot Cake - WSM:
- 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)
- 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
- 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
- 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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