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FOR THE CAKE
FOR THE TOPPING
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 will keep well in the fridge up to 3 days.