Carrot Cake with Frosting

1 hr 20 minServes 8–10

A spiced oil-based carrot cake with mashed banana and walnuts, layered with cream cheese frosting.

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prepPreheat oven to 180°C / 160°C Fan / Gas 4
prepGrease and line the bases of 2 × 20 cm (8 in) loose-bottomed sandwich tins
4 large eggs	Beat eggs, sugars, oil & vanilla	Add bananas, carrots, flour, baking powder & spices; whisk until just combined	Fold in walnuts	Divide between tins, level & bake 180°C / 160°C Fan, 35–40 min until golden	Cool in tins 10 min, turn out onto wire rack	Peel paper, invert one cake onto plate, spread with frosting	Stack second cake, frost top & sides, decorate with walnuts
175 g caster sugar
75 g light muscovado sugar
250 ml sunflower oil, plus extra for greasing
1 tsp vanilla extract
2 ripe bananas, mashed
150 g carrots, peeled and coarsely grated
275 g self-raising flour
2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp mixed spice
55 g walnuts or pecans, finely chopped
walnuts or pecans for decoration
250 g butter, softened	Whisk butter, vanilla & icing sugar until combined	Beat in cream cheese until creamy & light
2 tsp vanilla extract
350 g icing sugar
350 g full-fat cream cheese

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