carrot cake – recipe by mary berry
just love the taste of this particular carrot cake. love the addition of banana (or babana as my children sometimes will remember we called it) and what it does to this already moist cake. enjoy! and thanks to mary berry …. from way out here in malaysia!!!
makes 1 x 8″ cake
8 oz self-raising flour
2 t baking powder
5 oz light muscovado sugar
2 oz walnuts, chopped
4 oz carrot, grated
2 ripe bananas, mashed
5 fl oz sunflower oil
FOR THE TOPPING
6 oz low-fat soft cheese
2 oz soft margarine (i just use butter)
4 oz icing sugar, sifted
a few drops of vanilla essence
walnut halves to decorate
preheat oven to 180 deg C/350 deg F. grease and base line an 8 ” deep round/sq cake tin (or 2-3 loaf tins) with greased grease-proof paper
Mesure all the ingredients into a large bowl and mix well until thoroughly blended and smooth. turn into the prepared tin, and level the surface.
bake in the pre-heated oven for about 50-60 min (less if using smaller loaf tins – test after about 35 min?) until the cake is well-risen and shrinking away from the sides of the tin. allow to cool in the tin for a few ninutes before turning out and leaving to cool completely on a wire rack.
for the topping, measure all the ingredients, except the walnuts, into a bolw, or into a food processor, and mix well until smooth. spread over the top of the cake, swirling the top with spatula for a decorative effect. decorate the top with the walnut halves. chill a little before serving, and store in the fridge as the topping is soft.
note to bel… i would use loaf tins lined with greaseproof paper. you can buy aluminium ones, comes in packages of 3 or 4. you can eat some then freeze or give away the rest. foil tins can be reused if you line them first and then try not to mis-shape them when washing.
good luck, let me know how it turns out when you try it out. may add raisins, esp if your brother is around