To adorn this cake I went very kitsch and made some carrots out of sugar paste dyed green and orange. Just mould them into a carrot shape, add a tuft of green and finish with scored lines. But you definitely needn't bother. Although, since some walnut halves dotted over the cream cheese frosting is slightly less vulgar...
1)Grease a small but tall cake tin with butter and a circle of greaseproof paper, buttering over that too. Preheat the oven to 170 degrees.
2)Grate about 150g worth carrot. Since you don't need to peel them, you just need to weigh them whole and factor in about 15g for the tops and tails. It's best not to do this in a processor as this makes them a little too wet.
3)In a large bowl combine 225g self-raising flour, 2 tsp baking powder, 2 tsp ground cinnamon and a good grate of fresh nutmeg. Mix in the carrots, 3 mashed bananas, 50g walnut pieces (this is the cheap way to buy them, as broken) and 150g soft light brown sugar. Crack a hole in the centre and beat in 2 eggs and 150ml flavourless vegetable oil until smooth. Just before pouring into the tin, loosen the batter with 2 tbsp water from a recently boiled kettle.
3)Bake for about 1 hour, checking at 40 minutes with a skewer that will come out clean once baked. Leave the cake to cool in the tin for about 5 minutes before turning out, flipping out of the tin, removing the paper and setting over a wire rack to cool the right way round.
4)To make a frosting, beat 75g soft butter, soft cream cheese (all at room temperature) and 175g icing sugar together in a bowl until light and fluffy. Using a large palette knife, ice the top of the cake with swirls and peaks. If desired, add some sugar carrots and walnut halves.
I couldn't decide which one to post so I put them all on :)
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