Name: Carrot and banana spice cake
Yield: 0 serving
Cuisine: Bake
Ingredients: 2.00 bananas ripe, mashed; 190.00 ml brown sugar soft; 3.00 eggs extra-large, lightly whisked; 10.00 ml Baking powder; 5.00 ml Bicarbonate of soda sifted; 5.00 ml mixed spice ground; 3.00 ml cinnamon ground; 3.00 ml ginger ground; salt pinch; 460.00 ml flour wholewheat; 50.00 g walnuts coarsely chopped; 375.00 ml carrots grated; 5.00 ml vanilla essence; 175.00 ml oil; 100.00 ml cottage cheese creamed; 50.00 ml butter; 5.00 ml orange juice fresh; 3.00 ml lemon zest only; 3.00 ml orange zest only; 500.00 ml castor sugar; 65.00 ml icing sugar sifted; rind caramelised

Recipe Disclaimer

Tap for method

Ingredients (22)

CAKE

2.00	bananas — ripe, mashed
190.00 ml	brown sugar — soft
3.00	eggs — extra-large, lightly whisked
10.00 ml	Baking powder
5.00 ml	Bicarbonate of soda — sifted
5.00 ml	mixed spice — ground
3.00 ml	cinnamon — ground
3.00 ml	ginger — ground
	salt — pinch
460.00 ml	flour — wholewheat
50.00 g	walnuts — coarsely chopped
375.00 ml	carrots — grated
5.00 ml	vanilla — essence
175.00 ml	oil

IClNG

100.00 ml	cottage cheese — creamed
50.00 ml	butter
5.00 ml	orange juice — fresh
3.00 ml	lemon — zest only
3.00 ml	orange — zest only
500.00 ml	castor sugar
65.00 ml	icing sugar — sifted
	rind — caramelised

Tap for ingredients

Method:

Preheat the oven to 180 °C and spray a 23 cm cake tin with non-stick spray or butter lightly. Line the base of the tin with baking paper and butter lightly.
Mix the bananas and sugar and beat in the eggs.
Sift the baking powder, bicarbonate of soda and spices over the banana mixture and add the flour, nuts, carrots and vanilla essence. Stir in the oil and mix well until smooth.
Turn into the prepared cake tin and bake for about one hour or until a testing skewer comes out clean. Cool in the cake tin and turn out.
Beat the cottage cheese and butter together and add the orange juice and citrus rind. Gradually add the castor sugar while beating continuously.
Mix in the icing sugar and decorate the cooled cake with the icing. Sprinkle with caramelised rind and serve.