3 medium eggs

175 g soft brown sugar

175 g plain flour

2 tsp baking powder

1 tsp salt

1 tsp bicarbonate of soda

175 ml sunflower oil

175 g walnut pieces

2 ripe, medium bananas, mashed

175 g grated carrot

Icing

75 g butter, softened

75 g cream cheese

150 g icing sugar, sifted

1 tsp vanilla extract

chopped walnuts, to decorate

1

Preheat the oven to 170°C. Grease a 20cm-diameter cake tin with removable base.

2

Beat the eggs and the sugar together until thick. Sift in the flour, baking powder, salt and bicarbonate of soda. Mix well then add the oil and walnuts, then the banana and carrot.

3

Pour into the tin. Bake for 1¼ hours or until a skewer comes out clean. Cover with foil if it begins to brown too much. Cool on a rack.

4

For the icing, beat the butter and cheese together, then add the sugar and vanilla. Spread on the cold cake. Finish with walnuts.

Serving size: 1/8 of the recipe (204 grams).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.