Ingredients
-
100 g brown sugar
-
2 eggs
-
-
1 lemon, zest of
-
220 g self raising flour
-
1 teaspoon baking powder
-
1 large ripe banana (mashed, about 1/2 cup)
-
160 g grated carrots (1 large, mine made 1 cup)
-
180 g crushed pineapple (this is equal to one 225g can well drained)
-
-
250 g low-fat cream cheese (at room temp)
-
1/2 cup icing sugar (powdered sugar)
-
1 tablespoon lemon juice
-
1 pinch salt
-
120 ml olive oil (about 1/2 cup)
-
100 g pecans (chopped, about 2/3cup) or 100 g walnuts (chopped, about 2/3cup)
Instructions
- Preheat the oven to 180°C.
- For the cake, line a 20cm cake tin, or for a loaf, line a large loaf tin.
- In a large bowl beat the eggs, sugar and lemon zest together until creamy.
- Slowly add the oil while beating continuously.
- Sift the flour, salt, and baking powder together and stir into the creamed mixture.
- Fold in the banana, carrot, pineapple and chopped nuts until incorporated.
- Spoon mix into prepared tin and bake for 55-60 minutes or until firm to the touch.
- Remove from the oven and allow to sit for 10 minutes before turning out onto a cooling rack.
- Allow to cool and if a cake, ice and keep in an airtight container, or, if a loaf, wrap in plastic wrap to store, or place in an airtight container. Serve the loaf either plain or buttered.
- ICING:
- In a medium bowl beat the cream cheese, icing sugar, lemon zest and juice until smooth.
- Spread over the cooled cake and decorate with pecan or walnut pieces.