Mary berry carrot cake - recipe

Ingredients

Recipe , Cake 2 , Carrot , Mary berry

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1

Lightly grease an 18cm (7 inch) cake tin and line the bottom with baking parchment.
2
Combine all the cake ingredients in a large bowl. Mix well until thoroughly blended. Turn into the prepared cake tin and level the surface.

For this step you'll need:
- 150ml Sunflower oil plus extra for greasing
- 250g Self-raising wholemeal flour
- 2tsp Baking powder
- 150g Unrefined light muscovado sugar
- 60 Walnuts chopped
- 125g Carrot(s) grated
- 2 Banana(s) ripe
- 2 Egg(s) (free range)
- 1 tbsp Milk (whole)
3

Bake in a preheated oven at 180°C (fan 170°C, gas mark 4) for about 50 minutes until the cake is well risen, firm to the touch, and beginning to shrink away from the side of the tin.
4

Leave to cool in the tin for a few minutes. Turn out on to a wire cooling rack, peel off the lining paper and leave to cool completely.
5
To make the topping mix together the cheese, honey and lemon juice. Spread on top of the cake and sprinkle the walnuts over the top. Store in the refrigerator until ready to serve.

For this step you'll need:
- 250g Low calorie cream cheese at room temperature
- 2tsp Clear honey
- 1tsp Lemon juice
- Walnuts chopped

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