Sour Cream Carrot Cake With Cream Cheese Icing Recipe

Name: Sour Cream Carrot Cake With Cream Cheese Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1/2 cups Sour Cream; 4 whole Eggs; 1 cup Wholemeal Self-Raising Flour; 1 cup Plain Flour; 1 teaspoon Bi-carb (baking) Soda; 2 teaspoons Cinnamon; 2 teaspoons Ground Nutmeg; 1 cup Brown Sugar (lightly Packed); 1 cup Vegetable Oil; 3 cups Grated Carrot (around 4 Carrots); ________; FOR THE ICING:; 1/2 cups Cream Cheese; 1 teaspoon Lemon Rind, Finely Grated; 1/2 teaspoons Lemon Juice; 1-1/2 cup Icing Sugar

Servings: persons

FOR THE CAKE:
1/2 cups Sour Cream
4 whole Eggs
1 cup Wholemeal Self-Raising Flour
1 cup Plain Flour
1 teaspoon Bi-carb (baking) Soda
2 teaspoons Cinnamon
2 teaspoons Ground Nutmeg
1 cup Brown Sugar (lightly Packed)
1 cup Vegetable Oil
3 cups Grated Carrot (around 4 Carrots)
________
FOR THE ICING:
1/2 cups Cream Cheese
1 teaspoon Lemon Rind, Finely Grated
1/2 teaspoons Lemon Juice
1-1/2 cup Icing Sugar

1
Preheat oven to 180C (355F). Grease two 9 x 22cm (4 x 9in) loaf tins and line with non-stick baking paper.
2
In a small bowl whisk together the sour cream and eggs. Set aside.
3
In a large mixing bowl sift together the flours, bi-carb and spices. Add the brown sugar and oil and mix until well combined. Add the beaten egg and sour cream to the flour mixture and mix well until the mixture is smooth. Stir through the grated carrot until well combined.
4
Divide evenly between the two pans and place in the preheated oven for 45-55 minutes or until cooked (when a skewer test comes out clean). Place the cakes on a wire wrack to cool immediately upon removing from the oven.
5
Once the cakes are completely cool, ice and serve.
6
To make the icing:
7
Place the cream cheese, lemon rind and lemon juice into a mixing bowl and beat with an electric mixer until smooth. Sift over the icing sugar and beat again until well combined and smooth. Place in the fridge until ready to spread on the cake.

1439

kcal

Calories

Fat

148

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: FOR THE CAKE:, 1/2 cups Sour Cream, 4 whole Eggs, 1 cup Wholemeal Self-Raising Flour, and more.

Yes, Sour Cream Carrot Cake With Cream Cheese Icing 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 With Cream Cheese Icing

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