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About this recipe:
Delicious fruity cake that will keep moist for several days.
170g (5 oz) plain flour
1/2 teaspoon salt
1/2 bicarbonate of soda
1 teaspoon baking powder
85g (3 oz) soft brown sugar
30g (1 oz) chopped walnuts
2 small eggs
1 ripe bananna
85g (3 oz) grated carrots
85g (3 oz) cooking oil
1/2 teaspoon cinnamon (optional)
30g (1 oz) soft butter
110g (4 oz) cream cheese
85g (3 oz) icing sugar
15g (1/2 oz) chopped nuts to decorate
20 min › Cook:
40 min › Ready in:
Sift flour, salt, baking powder and bicab in a medium bowl.
Add sugar, chopped walnuts and cinnamon.
Add eggs, mashed bananna and grated carrots.
Beat mixture then add oil stirring briskly. (at this stage mixture may seem runny but it is more lie a batter than a normal sandwich mix)
Place mixture in a lined, greased 8 inch sponge tin.
Bake in the centre of oven, 180 degrees, gas mark 4, for 40 minutes until well risen and firm to touch.
Mix butter, cream cheese and icing sugar to make frosting.
When cool split the cake and place frosting in the middle and on the top of the cake. Add nuts to decorate.
Yummy!! made it for the first time yesterday!! I made mix into a 2 pound loaf. I left out walnuts. I didn't ice it because I had no cream cheese. It's so nice I had to make a second one today! Am thinking of making it into cupcakes next time!
- 19 Apr 2012
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