Carrot, Walnut and Dried Fruit Cake

Cook Time 1 hour (+ cooling time)

Servings 8

Ingredients

3 free-range eggs
2 ripe bananas, chopped
100g (approximately 24) pitted dates, chopped (or 10-12 medjool dates, pitted, chopped)
⅓ cup extra virgin olive oil
1 cup (150g) wholemeal flour
1 ½ tsp baking powder
3 tsp cinnamon
1 tsp nutmeg
3 medium carrots, peeled, grated and excess liquid squeezed out
½ cup coconut flakes or shredded coconut
½ cup walnuts, roughly chopped
⅓ cup raisins or sultanas

Icing
200g cream cheese, at room temperature
2 tbsp honey, warmed
½ lime, zest and juice

½ cup walnuts, toasted, roughly chopped

Method

Preheat the oven to 180°C. Grease and line the base and sides of a 21cm springform cake tin with baking paper.

Whisk the eggs in a jug. Place bananas, dates and olive oil into a food processor and blend to a thick cream.

Into a large bowl sift flour (returning any wheat germ to the bowl), baking powder, cinnamon, and nutmeg and stir to combine. Add the carrot, coconut, walnuts, sultanas and a pinch of salt, and mix everything together.

Make a well in the centre and add the eggs and the banana mixture and gently fold the went and dry ingredients together until you have a combined batter.

Pour batter into prepared cake tin, smooth top of cake and bake for about 30-35 minutes, or until a skewer comes out clean when inserted in the centre of the cake. Cool cake in tin for 10 minutes then remove from tin and place on a wire rack to cool completely.

To make the icing, using an electric mixer, beat the cream cheese, honey and lime zest and juice until smooth. You can also do this by hand.

Spread the icing evenly over the top of the cake, sprinkle with walnuts and serve.