Banana and Carrot Cake

3 medium eggs
175g soft brown sugar
175g plain flour
2tsp baking powder
1 tsp bicarbonate of soda
175ml vegetable oil
175g walnut pieces
2 ripe, medium bananas, mashed
175g grated carrot

Icing:
75g butter, softened
75g Philedephia
150g icing sugar, sifted
1 tsp vanilla extract

Beat eggs and sugar together. Sift in flour, baking powder and bicarbonate of soda. Mix well then add the oil and walnuts, mix and add the banana and carrot and mix again. Pour into a prepared cake tin. Bake for 80 minutes at 170 degrees centigrade. Cover with foil if it begins to brown too much. Cool on a rack. To make the icing, beat the butter and cream cheese, add the vanilla and icing sugar, mix well and spread onto the cake.




I also put some of the batter into cupcake holders as I was worried the main cake would overflow.