Sour Cream Carrot Cake With Cream Cheese Icing

• FOR THE CAKE:
• 1/2 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:
• 1/2 cups Cream Cheese
• 1 teaspoon Lemon Rind, Finely Grated
• 1/2 teaspoons Lemon Juice
• 1-1/2 cup Icing Sugar

1. Preheat oven to 180C (355F). Grease two 9 x 22cm (4 x 9in) loaf tins and line with non-stick baking paper.
2. In a small bowl whisk together the sour cream and eggs. Set aside.
3. 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.
4. 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.
5. Once the cakes are completely cool, ice and serve.
6. To make the icing:
7. 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.

cake, sour cream, eggs, wholemeal selfraising, flour, soda, cinnamon, ground nutmeg, brown sugar, vegetable oil, carrot, cream cheese, lemon rind, lemon juice, icing sugar

Taken from tastykitchen.com/recipes/desserts/sour-cream-carrot-cake-with-cream-cheese-icing/ (may not work)