Carrot and Banana Cake

This is a delicious, moist, very easy cake – you can do it with a wooden spoon without even breaking into a sweat!

Directions

Preheat oven to 180ºC, 350ºF, Gas Mark 4.

Grease and line a 20cm (8 inch) round cake tin.

Sift together the flour and the baking powder and stir in the sugar. Add the walnuts, carrot and bananas and mix lightly. Make a well in the centre, add the eggs and the oil and beat thoroughly.

Turn the mixture into the cake tin and bake for 1 hour. Allow to stand for 10 minutes before turning out onto a cooling rack.

Blend all the topping ingredients thoroughly together. Spread over the cold cake and leave in a cool place to harden up slightly before serving.

This cake should be kept refrigerated if not served the same day and eaten within 3 days (not difficult!!)

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Carrot and Banana Cake

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Northamptonshire bred and trained Chef Adam Gray has discovered Farrington’s Mellow Yellow, and has not looked back in using it in his latest recipes on his new website. Why not visit www.adamgraychef.co.uk