Carrot Cake

Ingredients:

225 (8oz) self raising flour
2 tsp baking powder
150g (5oz) light muscovado sugar (if you prefer a sweet cake, then you can add 10-20g sugar here)
50g (2oz) chopped walnuts
100g 94oz) grated carrots
2 ripe bananas, mashed
2 large eggs
150ml (5 fl oz) sunflower or veg oil (if you prefer a more moist cake, then you can add 10-20 ml oil here)

For the topping:

175g (6oz) soft cream cheese
50g (2oz) softened better
100g (4oz) sifted icing sugar
vanilla extract
walnuts and carrot pieces to decorate

How to Make:

1. Preheat oven to 180'C. 

2. Grease a 20 cm (8 inches) deep round cake tin and line the base with baking paper.

3. Measure all ingredients for a the cake into a large bowl and beat well until thoroughly blended and smooth. Turn into the prepared tin and level the surface.

4. Bake in the preheated oven for about 50-60 minutes until cake is well risen and shrinking away from sides of the tin.

5. Leave to cool in the tin for a few minutes, then turn out, peel off baking paper and finish cooling in a wire rack.

6. For the topping, measure all ingredients, except the walnuts, into a bowl or into a food processor and blitz until smooth. Spread over the top of the cake with a spatula. Decorate the top with walnuts and carrot pieces. Chill a little before serving and store in the fridge as the topping is soft.

** Can try slice the cake horizontally into half. Then spread the topping both as topping and in the middle of the cake like sandwich to make it more rich.