Carrot and banana cake

cooking time: 2hrs
serves: 12

1 1/4cup (185g) plain flour
1/2 cup (75g) self-raising flour
1 tsp bicarbonate of soda
1 tsp mixed spice
1/2 tsp ground cinnamon
1 cup (220g) firmly packed brown sugar
3/4 cup (80g) coarsely chopped walnuts
3 eggs, beaten lightly
2 cups coarsely grated carrot (abt 4 medium carrots)
1 cup mashed banana (abt 2 overripe large bananas)
1 cup (250ml) vegetable oil

Cream cheese frosting
90g cream cheese
90g butter
1 cup (160g icing sugar)

Equipment: 24cm springform tin

METHOD

1. Preheat oven to 170 degreeC/150 force-fan. Grease base and side of 24cm springform tin, line base with baking paper

2. Sift flour, soda, spices and sugar into a large bowl. Stir in walnuts, egg, carrot, banana and oil; pour mixture into prepared tin

3. Bake for 1hr 15mins. (make sure center comes out clean) Cool cake tin.

4. Meanwhile, make cream cheese frosting
Cream cheese frosting: Beat cream cheese and butter in small bowl with electric mixer until as white as possible; gradually beat in icing sugar