Sour Cream Carrot Cake Recipe

Name: Sour Cream Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

955

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 cup self raising flour, 1/2 cup plain flour, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, and more.

Yes, Sour Cream Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream Carrot Cake

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