Carrot and Banana Cake

Ingredients

Flour 190g

Baking powder 1 tsp

Spice mix 1 tsp

Brown sugar 150g

Eggs 2

Carrots 2

Banana 1

Walnuts 70g

Sunflower oil 130ml

For the frosting:

Philadelphia cheese 100g

Butter 100g

Icing sugar 100g

Preheat oven to 170°C. Chop the carrots to the size of buckwheat. Mash the banana until smooth. Finely chop the nuts. Combine all the crust ingredients in a bowl with high sides. Mix with a mixer until well combined and a smooth, homogeneous, "stringy" dough forms.

 Grease the pan with butter, sprinkle with flour, and place the dough in the pan. Bake for 1 hour 15-30 minutes. Check for doneness with a wooden skewer; it should come out clean. Remove the finished cake from the oven, let it cool for 15 minutes, then remove it from the pan and let it cool.

Cream: Combine the Philly cheese, softened butter, and powdered sugar in a bowl. Refrigerate the cream until firm. Brush the cooled cake with cream and refrigerate for several hours, or preferably overnight.

Enjoy!