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Add a photoA classic recipe that I just can't get enough off! This one has some crunch with the addition of walnuts.
Ingredientes
- Ingredients for 6 to 8 : For a 20cm baking tin
- For the Cake
- 225gr self raising flour
- 2 x tsp baking powder
- 150gr light muscavado sugar
- 150gr walnuts, chopped roughly
- 200gr finely grated carrots
- 2 x ripe bananas, mashed
- 2 x large eggs
- 150ml sunflower oil
- 2 x tsp ground cinnamon
- For the Icing
- 150gr cream cheese
- 50gr icing sugar
- A few drops of vanilla extract
- Halved walnuts to dress
Direcciones
- Method
- 1. Pre-heat your oven to 180 degrees and line your tin with baking paper.
- 2. Place all the cake ingredients in a bowl and mix them together until everything is equally brought together. If you want to use an electric mixer, leave the walnuts out, mix with the electric mixer and then stir through the walnuts by hand.
- 3. Pour the mix into your tin, and bake for about 50 to 60 minutes. To check if it is cooked through, pierce with a skewer, which should come out clean, not with wet mix on it.
- 4. When the cake is ready, allow it to cool for a few minutes, then remove it from the tin and allow to cool completely before icing.
- 5. To make the icing, mix together the cream cheese and icing with the vanilla until smooth and creamy.
- 6. Spread the icing over your cooled cake, decorate with the walnuts and store in the fridge. The cake will keep for a few days.
- Tips and Variations
- • Try using half carrots and half courgette.
- • Add some flavour to the icing like a few drops of lemon or orange works really well too. You can also try a little ginger syrup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 8 servings | |
| Calories 206 | |
| Calories from Fat 172 | 83% |
| Total Fat 19.42g | 24% |
| Saturated Fat 2.46g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 362mg | 15% |
| Potassium 99mg | 3% |
| Total Carbs 6.91g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.65g | 2% |
| Protein 2.18g | 3% |
