Carrot Cake - Dave Frankel

Ingredients:
Cake:
225g self-raising flour
2 level teaspoons baking powder
140g light soft brown sugar
55g walnuts, chopped
110g carrots, washed, trimmed and grated
2 ripe bananas, mashed
2 eggs
125ml corn oil

Topping:
85g soft butter or margarine
85g rich cream cheese
170g icing sugar, sieved
½ teaspoon vanilla essence

Method:
Heat the oven to 180°C. Grease and line an 8-inch round cake tin.
Sift together the flour and baking powder into a large bowl and stir in the sugar.
Add the nuts, carrots and bananas and mix lightly.
Make a well in the centre and add the eggs and oil.
Beat well until thoroughly blended.
Turn the tin and bake in the oven for about 1¼ hours until golden brown.
When cooked, the cake will have shrunk slightly from the sides of the tin and a warm skewer pierced in the centre of it will come out clean. Turn out the cake, remove the paper and then leave to cool on a wire rack.

Topping: Place all ingredients together in a bowl and beat well until blended and smooth. Spread over the cool cake and rough up with a fork. Harden slightly by cooling before serving.