Our oldest and most loved cake recipe. So easy, delicious and freezes well – a total favourite. The carrot and banana cake is a great afternoon tea sweet choice.
For the cake...
250g/8oz plain flour
2 tsp 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 Rapeseed Oil
For the topping...
200g of Philadelphia cream cheese
100g/6oz icing sugar, sifted
½ fresh vanilla pod or ½ teaspoon vanilla essence
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 and mixed spice. Add the sultanas, 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.
Mix 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 in the fridge up to 3 days and also freezes well.