GENERAL
2 Eggs
4 tb Sunflower oil
50 g Muscovado sugar; (2oz)
65 g Plain flour; (2 1/2oz)
65 g Plain wholemeal flour; (2
-1/2oz)
1 ts Baking powder
1 Carrot; grated
50 g Stoned raisins; (2oz)
50 g Walnuts; chopped (2oz)
1 Ripe banana; mashed
1 Ripe banana; mashed
150 g Skimmed milk soft cheese;
-(5oz)
-FOR THE FROSTING-
150 g Skimmed milk soft cheese;
-(5oz)
Preheat the oven to Gas Mark 4/180 C/350 F.
Lightly grease and line the base of a 1kg (2lb) loaf tin.
Beat the eggs, oil and sugar in a bowl until thick and smooth.
Sift the flours and baking powder, and fold them into the creamed
mixture.
Stir in the carrot, raisins and walnuts and spoon the mixture into the
prepared tin.
Bake for 30 minutes or until a skewer inserted in the centre comes out
clean.
Remove from the oven and leave in the tin for 5 minutes, then turn
out on to a wire rack to cool completely.
Mix the frosting ingredients, together.
Slice the cake horizontally in half and sandwich the two halves
together with half of the frosting.
Spread the remaining frosting over the top of the cake.
Yields
8 servings