Ingredients
- 225g self-raising flour
- 1 level tsp baking powder
- 150g light muscovado sugar
- 50g chopped walnuts
- 100g grated carrot
- 2 ripe bananas, mashed
- 2 large eggs
- 150ml sunflower oil
- 90g full-fat soft cheese
- 25g unsalted butter, at room temperature
- 50g icing sugar, sifted
- Few drops of vanilla extract
- Walnut pieces, to decorate
Instructions
- Preheat your oven to 180°C/Fan 160°C. Place all the cake ingredients into a large bowl and beat until thoroughly blended and smooth.
- Divide the mixture between the Mini Loaf Tin and level with a teaspoon. Bake on the middle shelf of your preheated oven for about 20-25 minutes or until well risen, the tops of the cakes spring back when pressed in the centre and a wooden skewer inserted into the middle of the cakes comes out clean. Leave to rest in the tin for a few minutes then ease out onto a wire cooling rack.
- For the topping, place all the ingredients, except the walnuts, into a bowl or food processor and blitz until smooth. Spread over the tops of the cakes, swirling the mixture with a spatula if you’d like a more decorative effect, then top with the walnut pieces. Chill a little before serving and store in the fridge.
