Carrot cake!

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Ingredients:

225 gr wholemeal self-rising flour

2 level teaspoons baking powder

150 gr muscovado sugar

50 gr chopped walnuts

100 gr grated carrots

2 ripe bananas, mashed

2 large eggs, at room temperature

150 ml sunflower oil

Frosting:

175 gr full-fat soft cheese

50 gr softened butter

100 gr sifted icing sugar

1 tsp of vanilla extract

 

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Pre-heat the oven to 180 ° C/ Fan 160 ° C/ Gas 4. Use a 20 cm round cake tin and line it with baking parchment. Measure all the ingredients for the cake into a large bowl and beat well until thoroughly blended and smooth. Turn into the prepared tin and level the surface. Bake in the pre-heated oven for about 55 minutes until the cake is well risen. Leave to cool in the tin for a few minutes then remove from tin and peel off the parchment.  Finish cooling on a wire rack. For the frosting add all the ingredients into the mixer and combine until smooth. Spread over the top of the cake. Chill in the fridge as the topping is soft. I usually use a little green coloring for the topping, to stay true to the carrots growing upside down in nature. 🙂

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