Carrot and banana cake
|butter — melted, for greasing|
|2 tsp||Robertson's baking powder|
|1 tsp||Robertson's bicarbonate of soda|
|4||eggs — free-range, large|
|1 cup||brown sugar|
|orange — zest only|
|1 cup||canola oil|
|2 cup||carrots — grated|
|1 1/4 cup||bananas — mashed|
|1/4 cup||desiccated coconut|
|1/2 cup||pecan nuts — chopped|
|2 1/2 cup||icing sugar|
|175 g||cream cheese|
|2 tsp||lemon juice|
Preheat oven to 150°C. Grease two 22cm round cake tins with melted butter.
Sift the flour, baking powder, bicarbonate of soda and cinnamon together.
Beat the eggs and sugar together until light and fluffy, then add the orange zest and oil and continue beating.
Fold in the sifted flour mixture until smooth, then finally fold in the grated carrots, mashed bananas, coconut and pecan nuts.
Pour into the prepared cake tins and bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Set aside in the tins for 20 minutes to cool before turning onto a wire rack to cool completely.
To make the icing, use an electric mixer to beat all the ingredients until light and fluffy. Once the cake is cooled, ice and decorate the top with chopped nuts.