Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

Ingredients Nutrition

Directions

  1. Grease a 20cm 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. CREAM CHEESE ICING:- Beat cheese, butter and lemon rind in a small bowl until light and fluffy, gradually beat in sifted icing sugar; beat until combined.
  7. ** I don't bother icing this, good one.

Reviews

(4)
Most Helpful

This cake is awesome! It isn't super heavy like most carrot cakes. It has great texture AND great flavor! Only thing I added was a teaspoon of almond flavoring. I also used a different frosting but that's because I have a favorite frosting! I baked at 350 for 30-35 minutes in a 9 inch round--perfect!! I'm using this cake for my sister's wedding.

r_fletcher28_11495307 March 21, 2011

Really good. I like to add pineapple that I have chopped very small and increase the sour cream to 3/4 cup. I love sour cream! Important hint: bake at 325 - 350 until a knife comes out clean.

Glory822 April 06, 2009

This was a delicious cake although I find this can't be served without a frosting (not sweet enough). As for the previous reviewer who turned this cake into a hockey puck that will happen to any cake baked at too high of a temperature (anything over 350 is very unusual when baking a cake) and for too long. My cake turned out moist and good.

scancan January 01, 2008

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