Cinnamon & Carrot Cake

Cinnamon & Carrot Cake

Cinnamon & Carrot Cake

Ingredients
11
Servings
4
Cinnamon & Carrot Cake
Ingredients
  • 225 gram (8 ounce) wholemeal flour

  • 1 tablespoons Cinnamon Ground

  • 1½ teaspoon baking powder

  • 100 gram (4 ounce) butter, melted

  • 2 tablespoons apricot jam

  • 100 gram (4 ounce) caster sugar

  • 2 bananas, mashed

  • 175 gram (6 ounce) carrots, grated

  • 100 gram (4 ounce) cream cheese

  • 50 gram (2 ounce) icing sugar

  • 1 tablespoons lemon juice

Key Products
Cinnamon Ground

Product Information

£ 1.70/unit,32g

Instructions

  • 1 Pre-heat the oven to 170°C, 325°F, Gas Mark 3. Grease and base line a 450g (1lb) loaf tin.
  • 2 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.
  • 3 Pour into the prepared loaf tin. Bake for 1¼ hours until firm to touch. Allow to cool slightly before removing from the tin.
  • 4 Mix remaining ingredients together and spread over the cake when cool.
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