Carrot cake for Dizzypink!

ooo sultans defnitely, will add to the moistness

[gruntygiggles]

It won't need any help with the moistness...lol. It really is the best cake I've ever made.

I would normally add sultanas, but I wanted to eat it myself and I'd hate this cake if it had them in. I can eat them in the Christmas cake as I can't see them and they are full of booze. This one though, a nice basic...no things I don't like cake x

[anna]

My cakes to make for christmas list just increased, thanks gg.

Any tips on technique for creaming the frosting ingredients together please GG? As you know my last attempt was a bit of a fail!

[gruntygiggles]

As I said last time Andy...as little mixing as you can get away with. Just cream the butter til it's light and smooth, mix the cream cheese in until mixed and the rest...just until it's come together and ther are no lumps. If you whisk really briskly or for too long, you'll loosen it. I'll post a video up tomorrow afternoon xxx

This is not an ordinary carrott cake this is a mouth watering moist dream from M&S!
Thats where you get your christmas bits from.

Originally Posted by gruntygiggles

As I said last time Andy...as little mixing as you can get away with. Just cream the butter til it's light and smooth, mix the cream cheese in until mixed and the rest...just until it's come together and ther are no lumps. If you whisk really briskly or for too long, you'll loosen it. I'll post a video up tomorrow afternoon xxx

Ta, I do remember you telling me but couldn't remember what you'd told me!

I guess is best to use a hand whisk to cream/mix then, rather than the electric one?

[gruntygiggles]

Originally Posted by El Saxo

Ta, I do remember you telling me but couldn't remember what you'd told me!

I guess is best to use a hand whisk to cream/mix then, rather than the electric one?

Nah, just use a wooden spoon Andy. Make sure your butter is at room temperature and then using a wooden spoon, be as brisk as you want creaming it until it is light and smooth, then add the cream cheese and mix that it, then when you sieve in the sugar and add the vanilla, all you have to do is fold it in

Originally Posted by gruntygiggles

Nah, just use a wooden spoon Andy. Make sure your butter is at room temperature and then using a wooden spoon, be as brisk as you want creaming it until it is light and smooth, then add the cream cheese and mix that it, then when you sieve in the sugar and add the vanilla, all you have to do is fold it in

Cheers m'dear!

[andrewsmith]

Cheers for posting the recipe Cheryl

May make one in the next couple of days