Sat, 8 June 2024
INGREDIENTS:
225 g self-raising flour
175 g caster sugar
4 g baking powder (1 teaspoon)
4 large eggs
225 ml vegetable oil
100 g carrot, peeled and coarsely grated
100 g banana, mashed
100 g fresh courgette, coarsely grated
For The Frosting:
100 g butter, softened
100 g full fat cream cheese
Softened 5 mls vanilla extract (1 teaspoon)
225 g icing sugar
METHOD:
1). Preheat the oven to160C fan oven. Grease two 8” cake tins and line the bases with baking
paper.
2). Place the flour, sugar and baking powder in a large bowl. Beat the eggs in a separate bowl,
then add the oil, carrot, banana and courgette to the eggs and stir. Add the wet ingredients to
the dry ingredients and blend using an electric whisk until combined.
3). Divide the mixture between the two tins and bake for 30 minutes, or until golden. Leave to
cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
4). To make the icing, place the butter and cream cheese in a large bowl and whisk with an
electric whisk until combined. Add the vanilla and half of the icing sugar and whisk again until
combined. Add the remaining icing sugar and whisk until light and fluffy.
5). Spread half of the icing over one cake. Sandwich the cakes together, then spread the
remaining icing on the top and swirl. Arrange dried banana slices in a ring or spiral pattern on
top of the cake. Cut into slices to serve.
6). Can also be served without frosting (as muffins) for breakfast, as cupcakes, as a sheet cake
or as loaf cakes
