Sour Cream Carrot Cake - cooking recipe

Ingredients

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)

Preparation

Grease a 20cm ring pan, line base with paper; grease paper.
Sift flours, soda, cinnamon and nutmeg into bowl; stir in sugar and carrot.
Combine oil, eggs and sour cream;stir into flour mixture.
Pour mixture into prepared pan, bake in moderately slow oven for 50 minutes (mine took 30 in the aga - so watch it closely).
Turn onto wire rack to cool.
When cold, spread with frosting; decorate with walnut halves.
Cream Cheese Frosting:
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.