Carrot cake is always a winner. And the cake stays moist for a few days if covered. The lemon icing really lifts it.
Sometimes this recipe is called a passion cake. Call it what you like – it’s still delicious.
- 275g plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 175g soft light brown sugar
- 50g chopped walnuts
- 2 mashed ripe bananas
- 3 eggs
- 175g grated carrots
- 175ml vegetable oil or melted butter, vegetable oil is fine.
- 75g butter
- 75g soft cream cheese
- 175-200g icing sugar
- ½ tsp vanilla extract
- grated zest and half the juice of a lemon
- Put the oven on at 170C fan.
- Prepare a cake tin. I use one about 9 inches/22cm round and with a removable side/base which makes taking the cake out much easier.
- Put all the dry ingredients in a big bowl, then add the wet, and mix together well with a wooden spoon until you have a batter.
- Put the batter in the tin and place in the oven for about 1 hour. Test with a skewer, if it comes out clean the centre is cooked. If needed, give it another few minutes. Once cooked place on a rack to cool before removing the tin.
- To make the icing beat all the ingredients together until creamed. If it’s too wet just add some more icing sugar. The volume of lemon juice can vary a bit.
- Once the carrot cake is completely cooled cut it horizontally. Now ice the middle and the top. Re-assemble and try to resist eating it. Impossible.