Sour Cream Carrot Cake Recipes

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.

Steps:

• 1.Heat the oven to 350°F.
• 2.Grease and flour 3 (8-inch) round cake pans.
• 3.In large bowl, beat the sugar, oil and eggs until creamy.
• 4.Add 3/4 cup sour cream and 2 teaspoons vanilla; beat until well-mixed.
• 5.Add flour, baking soda, cinnamon, salt, and nutmeg. Beat on low speed until mixed.
• 6.Beat on medium speed for 1 minute.
• 7.Stir in the carrots and nuts.
• 8.Pour the batter evenly into the pans.
• 9.Bake for 20 to 30 minutes or until toothpick inserted in center comes out clean.
• 10.Cool in the pans for 10 minutes.
• 11.Remove the cakes from pans onto cooling racks; cool completely, about 1 hour.
• 12.In a medium bowl, combine 4 cups powdered sugar, 1/3 cup softened butter, 1/2 cup sour cream, and 1 teaspoon vanilla; beat on low speed until mixed.
• 13.Beat on medium speed until smooth and creamy.
• 14.Place 1 cake layer, rounded side down, on a serving plate. Tuck strips of waxed paper under bottom edge of cake all around cake.
• 15.Spread about 1/2 cup frosting over cake.
• 16.Place second layer over frosting, rounded side up.
• 17.Repeat with third layer.
• 18.Frost the sides and top of the cake.
• 19.Remove the strips of waxed paper.
• 20.Store covered in refrigerator.

Steps:

• Heat oven to 375 degrees. Lightly coat an 8-inch square baking pan with cooking spray. Line the bottom and sides with parchment paper, and spray again.
• Make the topping: Whisk the cream cheese in a large bowl until smooth. Add the confectioners' sugar and salt, and stir slowly with a whisk until no traces of sugar remain, then whisk rapidly until smooth. Add the egg and whisk until fully incorporated, then whisk in the sour cream until smooth. Using a silicone spatula, scrape the mixture into a pastry bag fitted with a 1/2-inch plain tip or a gallon-size resealable plastic bag, and set aside. Reserve the bowl, whisk and spatula without washing.
• Make the cake batter: Combine the eggs and granulated sugar in the reserved bowl and beat with the whisk until evenly combined. While whisking, add the oil in a steady stream and whisk until emulsified. Add the flour, spice, baking powder, baking soda and salt, and use the spatula to fold into the wet ingredients just until the dry ingredients disappear. Add the carrots and fold until evenly distributed.
• Scrape the cake batter into the prepared pan and spread evenly. If using a plastic bag, snip a 1/2-inch hole in a lower corner. Pipe the topping gently and evenly over the batter to completely cover it. It's OK if it looks bumpy; it will even out in the oven.
• Bake until the top is golden brown and a toothpick inserted in the center comes out with bits of the topping but no cake batter, 50 to 60 minutes. (If your cream cheese layer doesn't take on very much color by the time the cake has finished cooking, you can broil it until the top is browned in spots, 1 to 2 minutes.)
• Cool completely in the pan on a wire rack. Cut directly in the pan to serve, or slide out of the pan using the parchment paper to cut into squares. The cake can be refrigerated in an airtight container for up to 5 days. Bring to room temperature before serving.

Steps:

• In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.

Steps:

• Preheat oven to 180°C.
• Sift the flours, baking soda and spices into a large bowl. Add the brown sugar and mix well.
• In a seperate bowl, beat the eggs, oil and sour cream together, then add to the dry ingredients.
• Add the carrot, fruit and nuts, stir lightly until just mixed.
• Pour into a well greased 21cm tin.
• Bake about 1 1/2 hours or until done.