How To Make Easy Moist Carrot Cakes - Sour Cream Carrot Cake recipe

¾

cup

self-raising flour

½

cup

plain flour

½

tsp

bicarbonate of soda

1

tsp

ground cinnamon

1

tsp

ground nutmeg

½

cup

brown sugar

1 ½

cups

grated carrots (about 2 large carrots)

½

cup

vegetable oil

2

eggs; lightly beaten

½

cup

sour cream

For cream cheese frosting:

60

g

cream cheese; softened

30

g

soft butter

1

tsp

grated lemon rind

1 ½

cups

icing sugar

For topping:

6

walnut halves; or more if desired

1

Grease a 20cm ring pan, line base with paper; grease paper.

2

Sift flours, soda, cinnamon and nutmeg into bowl; stir in sugar and carrot.

3

Combine oil, eggs and sour cream;stir into flour mixture.

4

Pour mixture into prepared pan, bake in moderately slow oven for approxiamately 50 minutes

5

Turn onto wire rack to cool.

6

When cold, spread with frosting; decorate with walnut halves.

For cream cheese frosting:.

1

Beat cream cheese, butter and lemon rind in small bowl with electric mixer until light and fluffy, gradually beat in sifted icing sugar; beat until combined.