Sour Cream Carrot Cake

A community recipe by Sevilleoranges

Not tested or verified by Nigella.com

Introduction

I adapted this recipe from one I found years ago in an AWW issue but my adaptations are lost in the mists of time. People always love this cake and once you've peeled and grated the carrots, it's the easiest thing in the world to make.

Ingredients

Serves: 6

Metric Cups

For the Carrot Cake

130 grams self-raising flour
85 grams plain flour
½ teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
130 grams brown sugar
120 millilitres vegetable oil
2 eggs (lightly beaten)
vanilla (add to the eggs)
142 millilitres sour cream
375 millilitres carrots (grated)

For the Icing

60 grams cream cheese (light is OK)
20 grams butter (at room temperature)
1 lemon (grated zest of)
250 millilitres icing sugar

For the Carrot Cake

5 ounces self-rising flour
3 ounces all-purpose flour
½ teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
5 ounces brown sugar
4⅕ fluid ounces vegetable oil
2 eggs (lightly beaten)
vanilla (add to the eggs)
4⅞ fluid ounces sour cream
1½ cups carrots (grated)

For the Icing

2 ounces cream cheese (light is OK)
1 ounce butter (at room temperature)
1 lemon (grated zest of)
1 cup confectioners' sugar

Method

Sour Cream Carrot Cake is a community recipe submitted by Sevilleoranges and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Grease a 20cm round cake tin. Preheat oven to Gas mark 4/180C/350F.

Sift flours, soda, cinnamon, nutmeg into bowl. Stir in sugar and carrot.

In a smaller bowl, combine oil, eggs and sour cream. Stir into flour mixture.

Pour mixture into prepared cake tin and bake for between 45 mins and 1 1/4 hours, depending on oven, or until knife inserted in centre of cake comes out clean.

To make the ICING

beat all the ingredients together.

Spread over top of cake when it has cooled. To make it easier to spread, add a bit of lukewarm water to your finger or the icing.

Grease a 20cm round cake tin. Preheat oven to Gas mark 4/180C/350F.

Sift flours, soda, cinnamon, nutmeg into bowl. Stir in sugar and carrot.

In a smaller bowl, combine oil, eggs and sour cream. Stir into flour mixture.

Pour mixture into prepared cake tin and bake for between 45 mins and 1 1/4 hours, depending on oven, or until knife inserted in centre of cake comes out clean.

To make the ICING

beat all the ingredients together.

Spread over top of cake when it has cooled. To make it easier to spread, add a bit of lukewarm water to your finger or the icing.

Additional Information

NB: 1 cup measure in this recipe = a large mug, about 240ml liquid measure. You need liquidy British sour cream for this. If you don't have any, plain full-fat yoghurt will work too. I have made this cake in different homes and on different continents, hence the vague baking time.

Tell us what you think

What 1 Other has said

This cake was wonderful! Very moist and the cinnamon and nutmeg flavour was beautiful. It was, as you said very easy to make. I will definitely be making it again!

Posted by samjamlam on 15th May 2015