Carrot Cake

carrot 2

Honey Bunny and my favourite son in law have a fondness for Carrot Cake.


3/4 Cup self raising flour

1/2 Cup plain flour

1/2 teaspoon bi-carb soda

1 teaspoon nutmeg

1 teaspoon cinnamon

1/2 Cup brown sugar

3 large finely grated carrots

1/2 Cup oil (I used sunflower oil)

2 eggs

1/2 Cup sour cream

Cream Cheese Icing

60gm cream cheese

30gm butter

rind from 1 lemon

1 1/2 Cups icing sugar

Grease and line a ring pan. I don’t have a ring pan, so I greased a ramekin and stuck it in the middle of a round cake tin. You can move the ramekin around to centre it, after the cake batter goes in if you need to.

carrot 3

Sift the flour, spices and bi-carb soda together, then stir in the carrots and sugar.

Mix the eggs, oil and sour cream together, then stir into the flour mixture.

Pour the mixture into the cake tin and bake for 50 minutes at 150 degrees Celsius. Turn the cake onto a wire rack to cool, then ice.

carrot 4

Cream Cheese Icing

Place the cream cheese and the butter into a bowl and soften. Add the lemon rind and beat together, then add the icing sugar half a cup at a time and beat well.