Cinnamon & Carrot Cake
Cinnamon & Carrot Cake
Ingredients
Preparation
Pour into the prepared loaf tin. Bake for 1¼ hours until firm to touch. Allow to cool slightly before removing from the tin.
Mix remaining ingredients together and spread over the cake when cool.
Pre-heat the oven to 170°C, 325°F, Gas Mark 3. Grease and base line a 450g (1 lb) loaf tin.
Mix together the flour, Cinnamon and baking powder. Combine butter, jam and sugar together and stir in the flour with the bananas and carrots. Mix well.
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