Sour Cream Carrot Cake

This is my mummy and my brothers favourite cake apparently. I just made it for mummy's birthday and I can see why. Mummy used to make this all the time when I was little. I couldn't believe how easy and quick it was.

• Ready In: 1 hr
• Serves: 16

Ingredients

• 3⁄4 cup self-raising flour
• 1⁄2 cup plain flour
• 1⁄2 teaspoon bicarbonate of soda
• 1  teaspoon ground cinnamon
• 1  teaspoon ground nutmeg
• 1⁄2 cup brown sugar
• 1 1⁄2 cups  grated carrots (about 2 large carrots)
• 1⁄2 cup  oil (I used vegetable)
• 2  eggs, lightly beaten
• 1⁄2 cup sour cream

• Cream Cheese Frosting

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

• Topping

• 6  walnut halves (or more)

Directions

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 50 minutes (mine took 30 in the aga - so watch it closely).
5. Turn onto wire rack to cool.
6. When cold, spread with frosting; decorate with walnut halves.
7. Cream Cheese Frosting:
8. 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.