Cake ingredients:
125g butter
½ cup sugar
2 eggs
1 teaspoon vanilla extract
2 eggs
1 teaspoon vanilla extract
3 small bananas, very ripe, mashed
2 carrots, grated
2 cups self-raising flour
½ teaspoon bicarbonate soda
½ teaspoon bicarbonate soda
3/4 cup milk
½ teaspoon mixed spice
½ teaspoon cinnamon
(could also mix through some walnuts or pecans, or even blueberries at
the end too)
Cream cheese frosting
125g cream cheese, at room temperature
50g butter, at room temperature
2 ½ cups icing sugar
2 teaspoons milk or water
1 teaspoon grated lemon rind
(it doesn’t need the lemon rind, it just adds a bit of flavour but it’s
more than delicious without it.)
Method:
Beat together the butter, sugar and vanilla with an electric
mixer until pale and creamy.
Add the eggs one at a time, beating well after each
addition. Add the carrots and banana, mixing in well with a spoon.
Mix the flour, bicarb and spices together in one bowl, and using
a metal spoon, mix into the batter mixture alternately with the milk. You want to
mix it so that it is just combined, don’t overwork the batter.
Spoon the mixture into a cake tin, about 25cm round, lined
with baking paper.
Bake for 50 minutes, or until a skewer inserted into the
middle comes out cleanly.
Allow to cool in tin for five minutes before turning onto
wire rack to cool completely.
To make the icing, beat all the ingredients (except the
lemon rind, if you’re using any) together with an electric mixture. You’ll need
to cream cheese and butter to be quite soft (though not melted) so that it has
a smooth consistency. Beat until thick.
Spread onto the cake, and the sides if you wish.
Decoration ideas?
Shredded or desiccated coconut, walnuts, pecans, sliced bananas,
passionfruit pulp, berries etc.
I also cut my cake in half lengthways so that I could put icing
in the middle because it’s so delicious.
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