Cinnamon & Carrot Cake

Cinnamon & Carrot Cake

  • 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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