Banana carrot cake. This recipe makes a change from a plain carrot cake!
3 medium eggs
175g soft brown sugar
175g plain flour
2 tsp baking powder
1 tsp salt
1 tsp bicarbonate of soda
175ml sunflower oil
175g walnut pieces
2 ripe, medium bananas mashed
175g grated carrot
Icing
75g butter, softened
75g cream cheese
150g icing sugar, sifted
1 tsp vanilla extract
Chopped walnuts, to decorate
Preheat the oven to 170°C, gas mark 3. Grease a 20cm-diameter cake tin with removable base.
Beat the eggs and the sugar together until thick. Sift in the flour, baking powder, salt and bicarbonate of soda. Mix well then add the oil and walnuts, then the banana and carrot.
Pour into the tin. Bake for 1¼ hours or until a skewer comes out clean. Cover with kitchen foil, if it begins to brown too much. Cool on a rack.
For the icing, beat the butter and cheese together, then add the sugar and vanilla. Spread on the cold cake. Finish with walnuts.
3 medium eggs
175g soft brown sugar
175g plain flour
2 tsp baking powder
1 tsp salt
1 tsp bicarbonate of soda
175ml sunflower oil
175g walnut pieces
2 ripe, medium bananas mashed
175g grated carrot
Icing
75g butter, softened
75g cream cheese
150g icing sugar, sifted
1 tsp vanilla extract
Chopped walnuts, to decorate
Preheat the oven to 170°C, gas mark 3. Grease a 20cm-diameter cake tin with removable base.
Beat the eggs and the sugar together until thick. Sift in the flour, baking powder, salt and bicarbonate of soda. Mix well then add the oil and walnuts, then the banana and carrot.
Pour into the tin. Bake for 1¼ hours or until a skewer comes out clean. Cover with kitchen foil, if it begins to brown too much. Cool on a rack.
For the icing, beat the butter and cheese together, then add the sugar and vanilla. Spread on the cold cake. Finish with walnuts.
