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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 10 |
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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 |
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.
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