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 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)

Servings: persons

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)

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.

1936

kcal

Calories

150

Fat

134

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 17 ingredients. The key ingredients include: 3/4 cup self-raising flour, 1/2 cup plain flour, 1/2 teaspoon bicarbonate of soda, 1 teaspoon ground 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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