The Greatest Carrot Cake
225g (8 oz) self raising flour
2 level teaspoons baking powder
150g (5 oz) light muscovado sugar
100g (4 oz) carrots, coarsely grated
2 ripe bananas, mashed
150ml (5 fl oz) Great Ness Rapeseed Oil with Lemon Oil
50g (2oz) shelled walnuts, chopped
225g (8 oz) Philadelphia Light Cream Cheese
75g (3 oz) butter softened
175g (6 oz) icing sugar, sifted
A little vanilla extract
Preheat oven to 180ºC /350ºFGas 4
Line a small roasting tin with foil and grease well. Measure all the tray bake ingredients except the walnuts into a bowl. Beat well with a wooden spoon or with an electric beater until smooth, then fold in the nuts. Pour into the tin and level surface.
Bake for 50 minutes – 1 hour until the cake is well risen and shrinking away from the sides of the tin. Cool in the tin for a few minutes before turning out. Remove the foil and leave to cool completely on a wire rack.
Measure the ingredients for the topping into a mixer, and mix until smooth. Spread over the cake, swirling with a spatula. Chill before serving to allow the topping to firm up.
Oil used in this recipe:
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