| Sour Cream Carrot Cake |
| 4 eggs |
| ½ cup brown sugar |
| ½ cup sugar |
| 1 ¼ cups self-raising flour |
| ¾ cup almonds, ground |
| 1 tsp mixed spice |
| 2 cups carrot, grated |
| 2 Tbs glacé multicolour cherries |
| 1/3 cup sour cream |
| 200 g cream cheese, softened |
| ½ cup sweetened condensed milk |
| 1 tsp lemon rind, grated |
| ½ tsp vanilla essence |
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| 1 |
Preheat oven to 180°C. |
| 2 |
Beat eggs, brown sugar and sugar until thick and creamy, fold in flour, almonds, mixed spice, carrot, cherries and sour cream. |
| 3 |
Pour into greased and lined 23cm round cake pan. |
| 4 |
Bake for 40 minutes until cooked, cool slightly before turning out. |
| 5 |
Combine remaining ingredients, beat well, spread on top of cooled cake, refrigerate 1 hour. |
| 6 |
If desired, decorate with shredded coconut. |
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| Servings: 10 |
| Preparation Time: 20 minutes
Cooking Time: 40 minutes |
| Nutrition Facts
| Serving size: 1/10 of the recipe (136 grams).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. |
| Amount Per Serving |
| Energy (kJ) |
1658.85 |
| Energy From Fat (39%) |
153.72 |
| % Daily Value |
| Total Fat 19.25g |
30% |
| Saturated Fat 8.64g |
43% |
| Cholesterol 113.6mg |
38% |
| Sodium 238.43mg |
10% |
| Potassium 280.81mg |
8% |
| Total Carbohydrates 47.32g |
16% |
| Fibre 2.47g |
10% |
| Sugar 21.51g |
|
| Protein 9.23g |
18% |
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| Recipe Type: Cakes |
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