Sour Cream Carrot Cake

• Ready In: 1 hr 20 mins
• 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.