Carrot Cake

You'll never taste a carrot cake quite like this. It's moist, creamy and completely to die for. Even those people who aren't a big fan of the orange vegetables will have to agree that this is simply divine.

Ingredients
Cake:
3/4 cup self raising flour
1/2 cup plain flour
1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1/2 cup brown sugar
1 1/2 cups carrots, grated
1/2 cup oil
2 eggs, lightly beaten
1/2 cup sour cream

Icing:
2 oz. cream cheese, softened
1 oz. butter, softened
1 tsp. lemons, rind of, grated
1 1/2 cups icing sugar

Methods/steps
1. Grease a 9-inch ring tin, line the base with paper; grease paper.

2. Sift flours, soda, cinnamon and nutmeg into a bowl, stir in sugar and carrot. Combine oil, eggs and sour cream and stir into flour mix.

3. Pour mixture into ring tin, bake in a moderately slow oven about 50 minutes.

4. Turn on to rack to cool.

5. When cold spread with icing and decorate with walnut halves.

6. Icing: Beat cheese, butter and lemon rind in a small bowl until light and fluffy, gradually beat in sifted icing sugar and beat until combined.

Additional Tips Ready in 1½ hour