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Sour Cream Carrot Cake with Cream Cheese Icing
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Description
Moist, flavourful carrot cake topped with delicious cream cheese icing.
Ingredients
- FOR THE CAKE:
- ½ cups Sour Cream
- 4 whole Eggs
- 1 cup Wholemeal Self-Raising Flour
- 1 cup Plain Flour
- 1 teaspoon Bi-carb (baking) Soda
- 2 teaspoons Cinnamon
- 2 teaspoons Ground Nutmeg
- 1 cup Brown Sugar (lightly Packed)
- 1 cup Vegetable Oil
- 3 cups Grated Carrot (around 4 Carrots)
- ________
- FOR THE ICING:
- ½ cups Cream Cheese
- 1 teaspoon Lemon Rind, Finely Grated
- ½ teaspoons Lemon Juice
- 1-½ cup Icing Sugar
Preparation
Preheat oven to 180C (355F). Grease two 9 x 22cm (4 x 9in) loaf tins and line with non-stick baking paper.
In a small bowl whisk together the sour cream and eggs. Set aside.
In a large mixing bowl sift together the flours, bi-carb and spices. Add the brown sugar and oil and mix until well combined. Add the beaten egg and sour cream to the flour mixture and mix well until the mixture is smooth. Stir through the grated carrot until well combined.
Divide evenly between the two pans and place in the preheated oven for 45-55 minutes or until cooked (when a skewer test comes out clean). Place the cakes on a wire wrack to cool immediately upon removing from the oven.
Once the cakes are completely cool, ice and serve.
To make the icing:
Place the cream cheese, lemon rind and lemon juice into a mixing bowl and beat with an electric mixer until smooth. Sift over the icing sugar and beat again until well combined and smooth. Place in the fridge until ready to spread on the cake.
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4 Comments
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Laura on 11.30.2010
Thank you very much. I did use Light Sour Cream so maybe that was it and yes, it was a little running. I think I also should have put a wee bit more carrot. I will probably try again and when I do, I will let you know how it goes.
Isie on 11.22.2010
Laura: I will admit, it has happened to me a time or two, mostly when I use light sour cream as I think it may be runnier when beaten. Try adding a tad less sour cream or oil, and if the mixture is really runny, add some more flour (about a 1/4 cup at a time) before you add the carrot to get it thicker.
Every oven is different, some hot some cool. You will need to adjust the cooking temp to your oven. You sound like you may need to up the temperature a bit to maybe 190? I know it is annoying, my oven has a hot spot in the back and I always have to do a test bake with cakes and biscuits and inevitably end up adjusting cooking times and temps.
Also, the cake is not supposed to be very light and fluffy, but at the same time not dense like a pound cake. It is also always a bit wetter than your average cake.
Glad you liked the icing, it’s one of my favourites too.
Laura on 11.22.2010
I made this cake at the weekend and I am really not sure why but it really wasn’t good.
I have a fan oven but I still had it on at 180 and it was defintiely pre-heated before I put them in. I baked the cakes for 55 mins and still were wet when I skewered them. I got a clean skewer after 1hr 10 mins. They weren’t too brown on top for me but maybe for some people! But they were very dense and heavy when cut. I’m wondering what it could have been!? Not enough carrot maybe? Does it matter if the carrot is grated by hand or machine? Should I dry it off first?
Anyway, I will try it again sometime. In the meantime… WOW- the icing was gorgeous!!
Cathy Bray on 11.15.2010
Sounds delicious! Can’t wait!