Pegasus carrot cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | Self raising flour; sieved (8oz) |
| 2 | teaspoons | Baking powder |
| 150 | grams | Soft brown sugar; (5oz) |
| 100 | grams | Mixed dried fruit; (31/2oz) |
| 200 | grams | Carrots; peeled and grated |
| ; (7oz) | ||
| 2 | smalls | Bananas; mashed |
| 150 | millilitres | Sunflower oil; (1/4 pint) |
| 2 | mediums | Size eggs; beaten |
| ½ | 200 g tub Creamery soft cheese | |
| 100 | grams | Icing sugar; sieved (31/2oz) |
| 1 | Tube of Smarties | |
Directions
Preheat the oven to 180 C, 350 F, Gas Mark 4.
Cut a circle of greaseproof paper to fit in the base of a 20cm (8 inch) loose based cake tin, then lightly grease the base and sides.
Mix together the flour, baking powder and soft brown sugar in a large bowl.
Add the dried fruit, grated carrot and bananas to the mixture.
Beat the oil into the eggs and pour into the bowl. Combine with a wooden spoon.
Spoon the mixture into the prepared tin and bake for 1 - 11/4 hours. Insert a metal skewer into the cake, if it comes out clean, then the cake is cooked. Cool on a wire rack.
Beat the soft cheese and icing sugar together.
When the cake is cold spread the icing over the top and decorate with Smarties.
Converted by MC_Buster.
NOTES : A deliciously moist cake with carrot and banana topped with sweet soft cheese icing.
Converted by MM_Buster v2.0l.