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Carrot Cake

An all time favourite - a perfect treat for a mid-afternoon break with a cup of tea or coffee!

Before you start, pre-heat the oven to 180°C/350°F/Gas Mark 4 and grease and base line a 8inch (20cm) cake tin or a 2lb loaf tin, greased and lined.

ingredients:

• 200g (8oz) JUVELA Gluten-Free Fibre Mix
• 1tsp baking powder*
• 150g (6oz) light muscavado sugar
• 50g (2oz) walnuts, chopped
• 125g (5oz) carrots, grated
• 1 ripe banana, mashed
• 4 medium eggs, beaten
• 150ml (6fl oz) vegetable or sunflower oil

ingredients topping/filling:

• 200g (8oz) cream cheese
• 50g (2oz) soft margarine
• 100g (4oz) icing sugar
• 1tsp vanilla essence
• To decorate: Walnut halves

Method:

Place all the ingredients into a large bowl and beat together thoroughly. Turn the mixture into the prepared tin, smooth the surface and bake in a pre-heated oven for 45-50 minutes until well risen and firm. Allow to cool.

For the topping and filling, place all ingredients in a bowl and mix together until smooth. If filling the cake with icing, slice cake in half (lengthways) using a sharp knife; spread half the mixture on to base sponge, place other half of cake on top and spread with remaining cream cheese mixture.