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Banana And Carrot Cake

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.

Servings: 8

Oven Temperature: 170°C

Preparation Time: 30 minutes

Cooking Time: 75 minutes

Total Time: 105 minutes

Nutrition Facts

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.

Amount Per Serving

Energy (kJ)

185.09

Energy From Fat (29%)

12.85

% Daily Value

Total Fat 53.47g

82%

Saturated Fat 11.08g

55%

Cholesterol 102.94mg

34%

Sodium 649.11mg

27%

Potassium 421.26mg

12%

Total Carbohydrates 65.03g

22%

Fibre 4.25g

17%

Sugar 46.22g

 

Protein 9.48g

19%

 

 

Recipe Type: Cakes



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