Here is a new recipe for banana and carrot cake from Hazel Vokes.
Ingredients
280g self-raising flour
1tsp baking powder
1 tsp ground mixed spice
60 g raisins or sultanas or chopped nuts
170g soft light brown sugar
2 medium bananas mashed
200g carrots peeled and grated
3 eggs, beaten
170ml sunflower oil
1 – Preheat oven 180C/350F/160Cfan/Gas Mark 4. grease and line a 23cm deep round cake tin with greasproof paper. I used 2 x 1lb loaf tines with Tala Liners
2 – Sift the flour, baking powder and ground mixed spice into a bowl, then stir in the raisins/sultanas/nuts and brown sugar
3 – Add the mashed bananas, carrots, eggs and sunflower oil and beat well with a wooden spoon
4 – Pour into the prepared cake tin and bake for 50 – 60 minutes. remove from the oven and leave to cool in the tin for a few minutes, before turning onto wire cooling rack
ICING INGREDIENTS
50g butter
300g icing sugar, sifted
129g cream cheese
5 – For the icing, beat together the icing sugar and butter until it looks like coarse breadcrumbs
6 – Beat in soft cream cheese and continue beating until the icing is soft and fluffy.
7 – Cut the cake in half and sandwich together with half the icing
8 – Spread the rest of icing on top of the cake
If using loaf tins, just pour icing over the cakes
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