Doesn’t this cold rainy weather make you want to stay indoors, bake cake and snuggle up warm and cosy with a cup of tea? I couldn’t think of anything worse than spending the day out and about today. After some work and a driving lesson, I though it was about time I rolled up my sleeves and baked a cake.
You see, I haven’t baked properly for a while. I haven’t had time. Commuting to Leeds and starting a new job… my life has been filled with other ‘bigger’ things. Now I’m settled in and the cold months draw closer, I’m dusting down my mixing spoon to bring you some delicous cake recipes as I end my year long challenge.
I’ve gone for a simple cake this afternoon. Inspired by the #GBBO, I’ve made a vegetable cake with carrot and banana. This cake is very very moist – you have been warned. You can make it with or without raisins if you like (I went for without and popped some on top).
To make it you’ll need:
- 175g grated carrots
- 2 bananas
- 27g self-raising flour
- 1tsp baking powder
- 1tsp mixed spice
- 175g light soft brown sugar
- 3 eggs
- 175ml sunflower oil
- 2 cloves
For the topping:
- 50g butter
- 200g cream cheese
- 200g icing sugar
- 50g caster sugar
- Pre-heat your oven to 180 degrees. Grease and line an 8 inch square baking tin.
- Mash your bananas and add in your carrots spices and crushed cloves. Stir in your eggs and oil before combining your dry ingredients and adding it to your mixing bowl.
- Pour into your cake tin and bake for 60 minutes, or until a cake tester comes out clean.
- Leave to cool for 10 minutes before turning out onto a wire rack and allowing to cool completely.
- Once cooled cream together your butter, sugar and icing sugar. Use your cream cheese straight out of the fridge and combine, being careful not to beat it to much as it will make it runny. Smooth onto with a spoon or use a piping gun.
- Serve and enjoy!
What’s your favourite vegetable cake recipe?
Hayley Jayne xx