Mary Berry Carrot Cake

·         For a 20 cm diameter mold:

225 g of flour

2 teaspoons of yeast

150 g of muscovado sugar (or brown sugar)

50 g of chopped nuts

100 g of grated carrots

2 very ripe and mashed bananas

2 eggs

150 ml sunflower oil

1 tsp 4 spices

1.    Grease your mold, and preheat your oven to 180 °.

2.    Place all the ingredients in a salad bowl and mix them thoroughly. Pour the dough into the mold and bake for 50 to 60 minutes at 180 °.

3.    Your Carrot Cake is cooked when it is nicely browned and the edges start to come off the walls of the mold. In this case, take it out of the oven and let it cool for a few minutes Then unmold it on a rack and wait for complete cooling before icing it with the following recipe: a mixture of 150 g of Philadelphia 75 g of soft butter, 100 g icing sugar and a few drops of vanilla extract.

A delight!

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