banana loaf, so I'm starting to wonder whether it's something to do with the oven I used to bake in. I was really worried that the cake wasn't cooked right through, and time was ticking away, but it seemed ok in the end. The cream cheese icing mixture was enough to cover all of the top and sides of a 23 cm round cake.
- 2 cups (240 g) plain flour
- 2 teaspoons (10 g) baking powder
- 2 teaspoons (10 g) cinnamon
- 1 teaspoon (5 g) baking soda
- 3/4 teaspoon (4 g) salt
- 1/2 teaspoon (2 g) nutmeg
- 3/4 cup (175 g) granulated sugar
- 3/4 cup (175 g) packed brown sugar
- 3 eggs
- 3/4 cup (175 ml) vegetable oil
- 1 tsp (5 mL) vanilla essence
- 2 cups (500 g) grated carrots
- 1 cup (250 mL) drained crushed canned pineapple
- 1/2 cup (125 g) chopped walnuts
- Grease and flour 23 cm (3.5 L) metal cake pan and set aside.
- In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In a separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth. Pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and walnuts. Spread in prepared pan.
- Bake in centre of 180°C oven for 1 hour 30 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack.
Cream cheese icingIngredients
- 1/4 cup cream cheese
- 2 tablespoons softened butter
- 1 cup icing sugar
- 1 teaspoon grated lemon rind
- Beat the butter and cream cheese together until smooth and creamy.
- Slowly mix in the icing sugar and beat until really well combined. Add lemon rind and stir to mix.