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Cinnamon & Carrot Cake
Ingredients
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225 gram (8 ounce) wholemeal flour
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1 tablespoons Organic Cinnamon
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1½ teaspoon baking powder
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100 gram (4 ounce) butter, melted
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2 tablespoons apricot jam
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100 gram (4 ounce) caster sugar
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2 bananas, mashed
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175 gram (6 ounce) carrots, grated
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100 gram (4 ounce) cream cheese
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50 gram (2 ounce) icing sugar
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1 tablespoons lemon juice
Instructions
- 1 Pour into the prepared loaf tin. Bake for 1¼ hours until firm to touch. Allow to cool slightly before removing from the tin.
- 2 Mix remaining ingredients together and spread over the cake when cool.
- 3 Pre-heat the oven to 170°C, 325°F, Gas Mark 3. Grease and base line a 450g (1 lb) loaf tin.
- 4 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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