Ingredients for the cake mixture
- 250ml white sugar
- 250ml oil (sunflower)
- 3 eggs
- 375ml cake flour
- 10ml baking powder
- 10ml cinnamon
- 5ml baking soda
- 250ml mashed banana
- 250ml peeled, grated carrots
- 125ml chopped pecan nuts
Ingredients for the frosting
- 100g butter (soft)
- 375ml icing sugar
- 100ml cream cheese
- 5ml vanilla essence
Chop the nuts, grate the carrots and mash the bananas. Put aside until needed.
Prepare two 23cm cake pans (or whatever you have) with non-stick spray.
Cream the sugar, oil and eggs together.
Sift the flower, baking powder, cinnamon and baking soda together and mix in with the egg mixture.
Once mixed add in the chopped nuts, mashed bananas and grated carrot. Pour the mixture into the two cake tins and bake for 25 min at 180 degrees or until baked completely.
Tip: I baked it as a cake, but it works better as muffins as the cake is quite moist.
Cream the butter and icing sugar together. Add the vanilla essence and cream cheese and mix. If you are making it in the cake in the two cake tins, spread some of the frosting between the two cake layers. If you are making the muffins, you can decorate them as you would a cupcake.
I decorated the cake with extra caramel sauce, lindt chocolate and raspberries.