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    Banana and Carrot Cake

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    Banana and Carrot Cake

    • Vegetarian
    • Preparation time: 30 minutes
    • Cooking time: 1 ¼ hours, plus cooling
    • Total time: 1 ¾ hours, plus cooling 60 minutes 45 minutes

    Serves: 8


    • 3 medium eggs
    • 175g soft brown sugar
    • 175g plain flour
    • 2 tsp baking powder
    • 1 tsp salt
    • 1 tsp bicarbonate of soda
    • 175ml sunflower oil
    • 175g walnut pieces
    • 2 ripe, medium bananas, mashed
    • 175g grated carrot
    • Icing
    • 75g butter, softened
    • 75g cream cheese
    • 150g icing sugar, sifted
    • 1 tsp vanilla extract
    • Chopped walnuts, to decorate


    1. Preheat the oven to 170°C, gas mark 3. Grease a 20cm-diameter cake tin with removable base.
    2. Beat the eggs and the sugar together until thick. Sift in the flour, baking powder, salt and bicarbonate of soda. Mix well then add the oil and walnuts, then the banana and carrot.
    3. Pour into the tin. Bake for 1¼ hours or until a skewer comes out clean. Cover with foil if it begins to brown too much. Cool on a rack.
    4. For the icing, beat the butter and cheese together, then add the sugar and vanilla. Spread on the cold cake. Finish with walnuts.

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