Sour Cream Carrot Cake

• 3/4 cup self-raising flour
• 1/2 cup plain flour
• 1/2 teaspoon bicarbonate of soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 cup brown sugar
• 1 1/2 cups grated carrots (about 2 large carrots)
• 1/2 cup oil (I used vegetable)
• 2 eggs, lightly beaten
• 1/2 cup sour cream
• Cream Cheese Frosting
• 60 g packaged cream cheese, softened
• 30 g soft butter
• 1 teaspoon grated lemon rind
• 1 1/2 cups icing sugar
• Topping
• 6 walnut halves (or more)

1. Grease a 20cm ring pan, line base with paper; grease paper.
2. Sift flours, soda, cinnamon and nutmeg into bowl; stir in sugar and carrot.
3. Combine oil, eggs and sour cream;stir into flour mixture.
4. Pour mixture into prepared pan, bake in moderately slow oven for 50 minutes (mine took 30 in the aga - so watch it closely).
5. Turn onto wire rack to cool.
6. When cold, spread with frosting; decorate with walnut halves.
7. Cream Cheese Frosting:
8. Beat cream cheese, butter and lemon rind in small bowl with electric mixer until light and fluffy, gradually beat in sifted icing sugar; beat until combined.

selfraising flour, flour, bicarbonate of soda, ground cinnamon, ground nutmeg, brown sugar, carrots, oil, eggs, sour cream, cream cheese frosting, cream cheese, butter, lemon rind, icing sugar, topping, walnut halves

Taken from www.food.com/recipe/sour-cream-carrot-cake-214900 (may not work)