SOUR CREAM CARROT CAKE RECIPES

Steps:

• {"@type": "HowToStep","text": "Heat the oven to 350 degrees. Grease and flour 3 (8-inch) round cake pans. " }
• {"@type": "HowToStep","text": "In large bowl, beat the sugar, oil and eggs until creamy. Add ¾ cup sour cream and 2 teaspoons vanilla; beat until well-mixed. Add flour, baking soda, cinnamon, salt, and nutmeg. Beat on low speed until mixed. Beat on medium speed for 1 minute. Stir in the carrots and nuts. Pour the batter evenly into the pans. " }
• {"@type": "HowToStep","text": "Bake for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool in the pans for 10 minutes. Remove the cakes from pans onto cooling racks; cool completely, about 1 hour. " }
• {"@type": "HowToStep","text": "In a medium bowl, combine powdered sugar, 1/3 cup softened butter, 1/2 cup sour cream, and 1 teaspoon vanilla; beat on low speed until mixed. Beat on medium speed until smooth and creamy. " }
• {"@type": "HowToStep","text": "Place 1 cake layer, rounded side down, on a serving plate. Tuck strips of waxed paper under bottom edge of cake all around cake. Spread about 1/2 cup frosting over cake. " }
• {"@type": "HowToStep","text": "Place second layer over frosting, rounded side up. Repeat with third layer. Frost the sides and top of the cake. Remove the strips of waxed paper. Store covered in refrigerator." }

Steps:

• Grease a 20cm ring tin, line the base with paper; grease paper.
• 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.
• Pour mixture into ring tin, bake in a moderately slow oven about 50 minutes.
• Turn on to rack to cool.
• When cold spread with icing and decorate with walnut halves.
• CREAM CHEESE ICING:- Beat cheese, butter and lemon rind in a small bowl until light and fluffy, gradually beat in sifted icing sugar; beat until combined.
• ** I don't bother icing this, good one.