CARROT AND BANANA CAKE....with a touch of orange

3/4 cup canola oil

1/3 cup sour cream

1/4 cup orange juice

4 eggs

3 medium carrots, blitzed fine or grated

2 small over ripe bananas, blitzed to a puree (or well mashed)

2 cups self raising flour

1/1/2 cups brown sugar, packed

2 teaspoons cinnamon

1 teaspoon mixed spice

1 cup chopped walnuts

crushed walnuts to sprinkle

preheat oven to 180 c. (160 c fanforced) 350 f.

line base and grease and flour sides of a 23 cm. (9 inch springform tin).

place the oil, sour cream, orange juice and eggs into a large bOwl. stir to combine.

stir in the banana and carrot until well combined.

stir in the sugar, flour and spices until well combined.

stir in the walnuts.

pour into tin and cook for 60 - 65 minutes or until  a skewer comes out clean.

cool in tin.

ice.

ICING

1/4 cup butter, soft (57 grams)

125 grams cream cheese, soft

1 tablespoon orange juice

1 3/4 - 2 cups icing sugar

in a medium sized bowl, using an electric mixer, beat together the cream cheese and butter until well combined.

beat in the orange juice then 1 3/4 cups icing sugar. add a bit more icing sugar if not thick enough.

spread over cake.

sprinkle with some crushed walnuts if desired.