Friday, June 25, 2010
Carrot and Banana Cake
Plain flour-250 g
Baking powder- 3/4 tsp
Bicarbonate of soda- 1 1/4 tsp
Ground cinnamon- 1/2 tsp
Grated nutmeg-1/2 tsp
Grated orange zest- 3/4 tsp
Brown Sugar- 220 g
Eggs-3 beaten lightly
Carrots- 3 medium sized( about 2 cups) coarsely grated
Sunflower Oil-250 ml
Cream cheese-90 g
Icing sugar- 150 g
Silvered almonds- to sprinkle on top(optional)
Preheat the oven to 170 degree celsius. Grease and line a 23 cm loose bottom cake tin. Sift flour,soda, spices and sugar into a large bowl. Stir in the egg, carrot, banana and oil. Pour the mixture into the prepared tin.
Bake it in the preheated oven for 11/4 hours, insert a skewer inside the cake and if comes out clean, the cake is cooked.
Take it out from the oven, cool the cake in the tin. Meanwhile make the icing, beat the cream cheese and butter with a electric beater as white as possible, gradually add the icing sugar and mix it until smooth.
Spread the icing on top of the cake, sprinkle with some silvered almonds.
This recipe goes to the event Vegetable Marathon hosted by PJ originally started by Silpa of Anita's Kitchen.