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.

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) oil

ingredients topping:

• 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, place all the ingredients into a bowl and blend together until smooth. Spread over the top of the cake and decorate with walnut halves.