Tuesday, March 20, 2012

Just like Mum used to make..

The ever yummy, super scrumptious and maybe not-too-bad for you (I mean, it has vegetables in it, surely that has to help :-P)....

Sour Cream Carrot Cake with Cream Cheese Frosting

 You will need :
1 cup Wholemeal Self-Raising Flour
1 cup Plain Flour
1 tsp Bi-Carb of Soda.
2 tsp Cinnamon
2 tsp Nutmeg
1 cup Raw Sugar
1 cup Vegetable or Sunflower Oil
4 Eggs
1/2 cup Sour Cream
3 cups grated Carrot

Then you :
* Preheat oven to 180
* Sift flours, soda, cinnamon and nutmeg into a large bowl.
* Add sugar and oil and mix well.
* Put eggs and sour cream into a separate bowl and beat well.
* Add to the flour mixture and mix until smooth.
* Add carrot and mix well.
* Pour into a greased cake tin (my preference is for a high round cake but you can divide between two loaf pans - up to you!)
* Place on centre rack of oven and cook for approx 45 minutes (checking regularly after 30 minute mark or slightly earlier if using two loaf tins)
* When cooked, stand a few minutes then turn onto a wire rack to cool.
* Top with cream cheese frosting (recipe below)

Cream Cheese Frosting

120g packet Cream Cheese
60g Butter, softened
2 tsp grated Lemon Rind
2 cups Pure Icing Sugar

* Beat cheese, butter and lemon until smooth.
* Gradually beat in sifted icing sugar.


Linking up with this week's Make : Grow : Thrift.



  1. I want to try that recipe when I get some baking time!!! ...it looks so moist and just the thing with a hot cup of tea.

  2. I'd count that as one serve of veg Kelly. Thank you for playing along.

  3. Oh this looks delicious. LOVE the thick icing. I'll be trying this one Kelly. Thanks for sharing.


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