Carrot cake is one of my favourite cakes to bake, I just love the idea of combining a vegetable in a cake; it really works as a great winter cake. This recipe is a little different from the usual recipe I use as it contains bananas, you can’t really taste the banana too much, it just helps to combine the other ingredients. (I’m not sure what’s happened to the photo, sorry!)
Ingredients for carrot cake
225g self-raising flour
2 level teaspoons baking powder
150g light muscovado sugar
2 tsp ground cinnamon
50g chopped walnuts
50g sultanas
100g grated carrot (ensure you squeeze out all of the liquid)
2 ripe bananas, mashed
2 large eggs
150ml sunflower oil
Ingredients for icing
150g icing sugar, sifted
175g full fat cream cheese
50g unsalted butter, softened
walnut halves, to decorate
Method
- Pre-heat the oven to 180º/ 160º Fan? Gas Mark 4. Grease a 20cm deep round cake tin with butter and line the base with baking parchment.
- Measure all of the ingredients for the cake into a large bowl and beat well until fully combined and the mixture becomes smooth. Pour the mixture into the prepared tin and level the surface.
- Bake in the preheated oven for 50-60 mins until the cake is well risen. Leave to cool in the tin for a few minutes before turning out the cake and leaving to cool on a wire rack.
- For the icing, combine all of the ingredients in a large bowl and mix using an electric hand mixer until the mixture is smooth with no lumps. Spread the top of the cake with the icing and decorate with walnut halves.
(I’m not sure what’s happened to the photo, sorry!)
Emma Jane Bakes 