Moist Banana & Carrot Cake

prep 10 mins, plus cooling cook 1 hour 40 mins
  • 175 g (6 oz) ready-to-eat dried apricots, roughly chopped
  • 125 ml (4 fl oz) water
  • 1 egg
  • 2 tablespoons clear honey
  • 100 g (3½ oz) walnuts, roughly chopped
  • 500 g (1 lb) ripe bananas, mashed
  • 1 large carrot, about 125 g (4 oz), grated
  • 225 g (7½ oz) self-raising flour, sifted
  • 150 g (5 oz) cream cheese
  • 2 tablespoons lemon curd

Place the apricots in a small saucepan with the measurement water, bring to the boil and simmer for 10 minutes. Transfer to a liquidizer or food processor and blend to give a thick purée.

Put all the other cake ingredients in a large bowl and add the apricot purée. Mix well, then spoon into a greased and lined 1 kg (2 lb) loaf tin.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 1½ hours or until a skewer inserted in the middle comes out clean. Turn out on to a wire rack to cool.

Beat together the cream cheese and lemon curd and spread over the top of the loaf.

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