Carrot and Banana Cake

After saying for a long time there is no sunshine, i think the days are getting warmer, bananas in my kitchen got overripe within 2 days, i have to quickly rescue them, so i freezed some of them for smoothies and the remaining overripe bananas i thought will be best for cakes or muffins. The idea was to make a simple cake, but i ended up  in making icing with some scribblings on top like carrots, although it doesn't look like carrots:)

Ingredients:
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
Bananas-2 mashed
Sunflower Oil-250 ml
Icing:
Cream cheese-90 g
Butter-90 g
Icing sugar- 150 g
Silvered almonds- to sprinkle on top(optional)
Method:
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.