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Ingredients
- 275 gm plain flour
- 1 x level tsp salt
- 1 x level tsp bicarbonate of soda
- 2 x level tsp baking pwdr
- 175 gm soft brown sugar
- 3 x Large eggs
- 2 x ripe bananas
- 175 gm grated carrots
- 150 gm finely minced walnuts
- 175 gm light corn oil
- 75 gm butter
- 75 gm cream cheese
- 175 gm icing sugar
- 1/2 tsp vanilla essence
- Â Â walnuts to decorate
Directions
- Sift flour salt bicarbonate of soda and baking pwdr into a mixing bowl.
- Add in the sugar and minced nuts.
- Crack in the Large eggs add in mashed bananas and grated carrot.
- Add in the corn oil and beat the mix well to make a soft cake batter.
- Divide between two greased and lined 200mm sandwich tins.
- Have the ovenshelf on the floor of the oven.
- aga slide the cool shelf onto the second set of runners down.
- aga use the baking oven.
- Bake the cakes for 30 min till risen and hard to the touch.
- Turn onto a cooling rack and cold.
- Frosting: Beat the butter and cheese together till soft.
- Beat in the sieved icing sugar and vanilla essence to make a soft and creamy frosting.
- Use about one third of the frosting to sandwich the cakes together.
- Spread the remainder on the top.
- Decorate with either whole or possibly minced walnuts.
- This is a truly tasty carrot cake the best I have ever tried.
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