CARROT CAKE (ICED)

8 oz (225g) self-raising flour
2 level tsp baking powder
5 oz (150g) light muscovado sugar
2 oz (50g) walnuts, ground
4 oz (100g) carrots, washed, trimmed and grated
2 eggs
2 ripe bananas, mashed
4 tbsp yoghurt
2 tbsp honey
1/4 pint (150ml) sunflower oil
1 tsp cinnamon/cloves/nutmeg

TOPPING:

3 oz (75g) soft margarine
3 oz (75g) cream cheese
3 oz (75g)icing sugar

Method

Preheat oven to 160°C (fan assisted). Grease and line an 8" tin.
Mix together flour, baking powder, sugar, nuts, carrot and banana. Mix lightly.
Add eggs and oil, beat well until blended.
Level out in the tin, bake for about 1 1/4 hours (until the sides have shrunk away slightly).
Beat the topping ingredients together and spread over the cooled cake.