Ingredients:
200g unsalted butter
200g Light brown sugar
200g Carrots (grated)
1 Ripe banana (mashed)
1 tsp ground cinnamon
1 tsp ground cardamom
200g self-raising flour
1 tsp baking powder
4 eggs (separated)
50g Walnuts
Ingredients: Topping
250g Mascarpone cheese
2 tsp Icing sugar
Walnuts (chopped)
Method:
Step 1: Put the sugar and butter together and whisk until light and smooth. Next, add the grated carrots, bananas, cinnamon, and cardamom and mix well together until fully combined. Then add the flour, baking powder and egg yolks and mix well.
Step 2: In another bowl, whisk the egg whites until soft peaks form. Fold the egg whites into the cake batter, add the chopped walnuts and pour the batter into a baking sheet covered tin (8-10inch baking tin).
Step 3: Bake for 45-50mins at 180˚C degrees or you can also check the middle by inserting a skewer stick and once it comes out clean your cake is baked.
Step 4: Leave to cool in the tin for 10 minutes then take out and place onto a cooling rack.
Step 5: For the icing, beat the cream cheese and icing sugar until smooth. Pour the mixture onto the cake and spread with a palette knife.
Sprinkle more walnuts on top and serve!
Tips:
The cake will stay fresh for up to 2 days when kept in an air-tight container in the fridge.