Carrot Cake Recipe

This carrot cake recipe is healthier than most cakes but don’t be fooled into thinking you can eat more of it.

Ingredients

8oz self-raising flour
2 tsp baking powder
5oz light muscovado sugar
2oz walnuts
4oz carrots, grated
2 bannanas, mashed
2 eggs
5fl oz sunflour oil

Topping
6oz low-fat soft cheese
2oz soft margarine
4 oz icing sugar
vanilla essence

Pre-heat the oven to 180C/350F/Gas 4. Grease a 20cm round cake tin.

Measure all of the cake ingredients into a bowl and mix well until thouroughly blended and smooth. Turn into the cake tin and level.

Bake for about 50-60 minutes until the cake is well risen and shrinking away from the sides of the tin. Allow to cool. Turn out and leave to cool further.

For the topping measure all of the ingredients into a bowl and mix well until smooth. Spread over the top of the cake.