Banana carrot cake

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Vegetables

By Food24 November 03 2009
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Ingredients (15)

CAKE
250.00 ml white sugar
250.00 ml oil
3.00 eggs — extra-large
375.00 ml flour — cake
10.00 ml Baking powder
10.00 ml cinnamon — ground
salt — pinch
5.00 ml Bicarbonate of soda
250.00 ml carrots — grated
250.00 ml banana — mashed
200.00 ml pecan nuts — coarsely chopped
ICING
250.00 ml icing sugar
65.00 ml milk — powder
125.00 g butter — softened
10.00 ml vanilla — essence
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Method:

Preheat the oven to 180 °C and butter a loose-bottomed ring cake tin or spray with non-stick spray. Beat the sugar and oil together and add the eggs one by one, beating well after each addition.
Sift the cake flour, baking powder, cinnamon, salt and bicarbonate of soda together. Add to the sugar and oil mixture and fold in. Lightly mix in the carrots, banana and nuts.
Turn the batter into the prepared cake tin and bake for 40 to 55 minutes or until a testing skewer comes out clean when inserted into the centre of the cake. Allow to cool in the tin before turning out onto a wire rack to cool completely.
To make the icing, sift the icing sugar and milk powder together. Add to the butter, beating well until light and creamy. Add vanilla essence and decorate the cake.
Makes a large cake.



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