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 lemons, rind of, grated
1 1/2 cups icing sugar
Directions:
Grease a 20cm 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.
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.
** I don’t bother icing this, good one.
Servings: 8-10
Time preparation: 30 min.
Time total: 80 min.