Sour Cream Carrot Cake

Submitted by Doreen Randal

• Ready In: 1hr 20mins
• Ingredients: 14
• Serves: 8-10

ingredients

• 3⁄4 cup self raising flour
• 1⁄2 cup plain flour
• 1⁄2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon 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:

• 60 g cream cheese, softened
• 30 g butter, softened
• 1 teaspoon lemon, rind of, grated
• 1 1⁄2 cups icing sugar

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

[r_fletcher28_114953]

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.

 

[Glory822]

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.

 

[scancan]

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.

 

[ColoradoCookin]

Well... It might be a good recipe if I could figure out how she did part of this. I didn't have a clue what a "moderately low" oven temperature was, I went and read some other carrot cake recipes to see what the average cooking temperature was and used 375 degrees F. The cake was dry and overcooked. I didn't have a ring pan so I used a square one. That is my fault, not hers. It tasted like it'd be good but it's hard to tell with an over baked, dry bread. Sorry, I wouldn't make this again.