125g (4.4 oz) grated carrots
300g (10.6 oz) plain flour
150g (5.3 oz) dark soft brown sugar
4 lightly beaten eggs
175 ml (1/3 of pint) sunflower oil
115g (4.1 oz) walnuts, bashed
115g (4.1 oz) sultanas
Juice of 1 orange
Zest of 2 oranges
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
Ingredients for the icing
100g (3.5 oz) sifted icing sugar
150g (5.3 oz) cream cheese
Juice and zest of 1 lemon
This cake will serve six to eight people. Take a loose-bottom square cake pan and grease with some butter. Line with baking paper and put aside.
Into a large mixing bowl place the mashed bananas, carrots, sugar, eggs, oil, walnuts, sultanas and the zest and juice of the orange. Mix in with a wooden spoon.
Sift the flour, bicarbonate of soda, cinnamon and baking powder on top of the mixed ingredients and using an electric hand beater, whisk until smooth.
Pour the mixture into the prepared cake pan. Bake at 180°C (356°F) for 35 mins on the lower rack of the Halogen oven.
After this, turn down the heat to 160°C (320°F) and bake for a further 35 minutes or until the cake is cooked through. Insert a metal skewer into the cake – if it comes out clean then it’s done.
Leave the cake to cool in the cake pan for about 6-10 mins. After that, turn out onto a cooling rack and leave until it has finished cooling.
Then mix all of the icing ingredients in a bowl with a wooden spoon and glaze cake top with the mixture. Enjoy!