No! I'm afraid I did not make this to celebrate Chinese New Year! Although, I would like to wish all my Chinese friends celebrating it a very happy and prosperous Luna New Year!
Actually I made this cake some time ago right after I finished marking my exam papers! It really was a time to celebrate because I finally finished marking the four hundred and eighty-seventh paper; all in a span of fourteen days! I found it to be a grueling task because I have never got that many scripts and to complete marking them was an event to be celebrated!
I love making this cake because of it's sheer simplicity! See if you like it too!
- 150 ml sunflower oil (I used corn oil)
- 250 g self-raising flour
- 2 tsp baking powder
- 150 g muscovado sugar (I used light brown)
- 60 g coarsely chopped walnuts
- 125 g grated carrots
- 2 ripe bananas, mashed
- 2 eggs
- 1 tbs milk (I used buttermilk)
Lightly grease and line a 7-inch square cake tin. Preheat oven to 180 C. Combine all the ingredients in a bowl. Mix well until thoroughly blended. Pour batter into the prepared cake tin and level the surface. Bake for fifty minutes. Once cooked, leave to cool in the tin for a few minutes then turn out onto a wire rack and leave to cool completely.
Cream cheese topping :
- 250 g low-fat cheese, at room temperature (I used regular cream cheese)
- 2 tbs runny honey
- 1 tbs lemon juice (I used lime)
Beat the ingredients until smooth and spread the topping over the cake.