Carrot Cake

Carrot Cake

Carrot Cake
You'll never taste a carrot cake quite like this. It's moist, creamy and completely to die for. Even those people who aren't a big fan of the orange vegetables will have to agree that this is simply divine.
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At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Makes:
8-10 servings

Ingredients
  • 3/4 cup self raising flour
  • 1/2 cup plain flour
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 cup brown sugar
  • 1 1/2 cups carrots, grated
  • 1/2 cup oil
  • 2 eggs, lightly beaten
  • 1/2 cup sour cream
  • Icing:
  • 2 oz. cream cheese, softened
  • 1 oz. butter, softened
  • 1 tsp. lemons, rind of, grated
  • 1 1/2 cups icing sugar

  • Methods/steps
    1. Grease a 9-inch ring tin, line the base with paper; grease paper.
    2. Sift flours, soda, cinnamon and nutmeg into a bowl, stir in sugar and carrot. Combine oil, eggs and sour cream and stir into flour mix.
    3. Pour mixture into ring tin, bake in a moderately slow oven about 50 minutes.
    4. Turn on to rack to cool.
    5. When cold spread with icing and decorate with walnut halves.
    6. Icing: Beat cheese, butter and lemon rind in a small bowl until light and fluffy, gradually beat in sifted icing sugar and beat until combined.
    Additional Tips
    Ready in 1½ hour

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