Carrot Cake
What's up doc? How about a delectable dessert you can't resist. You'll never taste a carrot cake quite like this. It's moist, creamy and completely to die for. Even those people who aren't a big fan of the orange vegetables will have to agree that this is simply divine.
Ingredients
- 3/4 cup(s) self raising flour
- 1/2 cup(s) plain flour
- 1/2 teaspoon(s) baking soda
- 1 teaspoon(s) cinnamon
- 1 teaspoon(s) nutmeg
- 1/2 cup(s) brown sugar
- 1 1/2 cup(s) carrots, grated
- 1/2 cup(s) olive oil
- 2 eggs, lightly beaten
- 1/2 cup(s) sour cream
- 2 ounce(s) cream cheese, softened
- 1 ounce(s) butter, softened
- 1 teaspoon(s) lemons, rind of, grated
- 24 tablespoon(s) icing sugar
Instructions
- Grease a 9-inch ring tin, line the base with paper; grease paper.
- 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.
- Pour mixture into ring tin, bake in a moderately slow oven about 50 minutes.
- Turn on to rack to cool.
- When cold spread with icing and decorate with walnut halves.
- Icing: Beat cheese, butter and lemon rind in a small bowl until light and fluffy, gradually beat in sifted icing sugar and beat until combined.
- Ready in 1 hour.
Nutrition
Calories: 2745.65kcalCarbohydrates: 247.24gProtein: 35.68gFat: 183.46gSaturated Fat: 56.94gCholesterol: 554.16mgSodium: 2471.08mgFiber: 9.86gSugar: 120.41g
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