|Carroty and Cakey|
225g plain flour
2 tsp baking powder
150g brown sugar
2 very ripe, blackened bananas- mashed
250g carrots, grated
130ml sunflower oil
3 medium eggs
1 lemon, zested
1 tsp cinammon
2 tsp grated ginger
200g cream cheese at room temp
2 tblsp very soft butter
85g icing sugar
-preheat the oven to 180C and line the bas of a 20cm/8" spring form tin with baking paper.
-sift all the dry ingredients in to a large bowl. Add the sultanas and carrot and mix. Add the banana mush and mix.
-beat the eggs in to the oil, pour in and combine thoroughly. Add half the zest and a little squeeze of lemon juice, if you fancy.
-pour the batter in to the tin and bake for around 1 1/4 hours, checking after one. If a knife doesn't come out clean, stick it back in for 10 mins.
-leave it in the tin for a bit, then remove to a wire rack to cool completely.
|sliced and ready for cream cheese|
-Either slice the cake in half and sandwich half the icing in the middle and the other half on the top, or just spoon the lot on the top of the cake in a single layer.