Real Recipes From Real Home Cooks ®

betty's moist sour cream carrot cake

Recipe by
Betty Bramanis

Moist, dense and filled with spiced carrots. A recipe which has been in my dad's family for as long as I can remember. Can be made earlier in the day or even the day before.

yield 12 - 14
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For betty's moist sour cream carrot cake

  • 1 c
    self raising flour
  • 1 c
    plain flour
  • 1 tsp
  • 2 tsp
  • 1 1/2 tsp
    grated nutmeg
  • 1/2 tsp
    ground cloves (don't leave out - it's the secret ingredient)
  • 1/2 tsp
  • 1 c
    brown sugar, firmly packed
  • 1 c
    oil i use rice bran or canola (not olive)
  • 4
    large eggs
  • 1/2 c
    sour cream (plain yogurt works too)
  • 3 c
    grated carrots
  • 2/3 c
    chopped walnuts
  • 9 oz
    creamed cheese ( a regular sized tub) softened
  • 1 - 2 Tbsp
    lemon juice (orange will work too)
  • 1 - 1/12 c
    icing sugar

How To Make betty's moist sour cream carrot cake

  • 1
    Pre-heat oven to 360oF/180oC. Well grease and line a large square cake tin. A bunt tin will work too (omit the baking paper)
  • 2
    Combine the flours, bicarb, spices and in a bowl and mix well - set aside.
  • 3
    In a large bowl, combine the eggs, oil and sour cream. Beat until combined.
  • 4
    Fold in the carrots and walnuts.
  • 5
    Fold in the floured mix.
  • 6
    Pour into the cake tin and bake for 45 - 50 minutes (or until cooked).
  • 7
    Cool in the tin for 10 - 15 minutes. Remove from the tin and cool on an airing rack. When cool ice and serve. Keep refrigerated if not serving once iced.
  • 8
    CREAMED CHEESE FROSTING: Beat everything together until light and airy. Be sure to soften the creamed cheese first.