Spiced carrot cake squares
Carrot cakes became really popular during the war because of rationing. This anytime snack is a treat for all your tastebuds - try adding a cinnamon stick for another bit of spice.
Makes: 15
Takes: approx 1hr 10 mins
225g (8oz) self-raising flour
10ml (2tsp) baking powder
5ml (1tsp) ground mixed spice
150g (5oz) soft light brown sugar
100g (4oz) carrots, grated
75g (3oz) walnuts, chopped
2 ripe bananas, peeled and mashed
2 medium eggs
150ml (1/4pt) corn or sunflower oil
300g tub Philadelphia soft cheese
30ml (2tbsp) caster sugar
Finely grated rind of 1 orange
15ml (1tbsp) fresh orange juice
Shredded orange rind, to decorate
1. Preheat the oven to 180°C/350°F/gas 4. Lightly grease an 18 x 27cm (7 x 10½in) tin and line with non-stick baking parchment.
2. Sift together the flour, baking powder and mixed spice into a large bowl. Stir in the sugar, carrots, walnuts and banana. Add the eggs and oil, and beat until blended.
3. Pour the mixture into the tin and bake for 40 mins until firm—a skewer inserted into the cake should come out clean. Turn out on to a cooling rack and remove the lining paper. Leave to cool completely.
4. To make the icing place the cheese, sugar, orange rind and juice in a bowl and beat together until smooth. Spread over the cake and swirl with the back of a spoon. Decorate with orange rind and cut into squares.
