Banana and Carrot Cake
225g self-raising flour
2 tsp baking powder
80g light soft brown sugar
110g carrots, grated finely
55g sultanas or chopped dates
50g chopped walnuts
2 eggs, beaten
110g sunflower or olive oil spread, melted
2 ripe bananas, mashed
1 Preheat the oven to Gast Mark 5 /190C/375F and grease and line a 900g (2lb) loaf tin.
2 Sift the flour and baking powder into a mixing bowl. Add the sugar, carrots, walnuts and sultanas or dates. Mix well.
3 Stir in the eggs, margarine and bananas to make a soft dropping consistency.
4 Spoon into the prepared tin and bake for 1 hour, or until a skewer inserted into the centre comes out clean.
5 Coolin the tin for 5 minutes, then turn out to cool on a wire rack.