This is a delicious, moist, very easy cake
FOR THE CAKE...
- 250g (8oz) self-raising flour
- 2 teaspoons baking powder
- 150g (5oz) light soft brown sugar
- 50g (2oz) walnuts chopped
- 125g (4oz) carrot, peeled and grated
- 2 ripe bananas, mashed
- ½ teaspoon mixed spice
- 3 eggs, beaten
- 150ml (¼ pint) MELLOW YELLOW
FOR THE FILLING…
- 75g (3oz) softened butter
- 75g (3oz) cream cheese
- 175g (6oz) icing sugar, sifted
- ½ teaspoon vanilla essence
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!!)
