Banana, almond & carrot cake
Incredibly moist, this gorgeous banana, almond & carrot cake is sure to vamp up dessert time.
  1. Preheat the oven to 160°C.
  2. Beat the eggs, muscovado sugar, oil and vanilla in a mixing bowl for 5 minutes. Add the bananas, grated carrot, almond meal, cocoa and baking powder and mix well.
  3. Pour the batter into a lined and greased 22cm springform tin and bake for 50-60 minutes, or until cooked in the middle. Allow the cake to cool in the tin completely before turning out onto a serving plate.
  4. To make the icing – combine the carrot juice and icing sugar and whisk gently until the sugar has dissolved. Drizzle the icing over the cooled cake and serve at room temperature.
Recipe Notes

The easiest way to make carrot juice, rather than buying it, is to grate a carrot using a microplane, then squeeze the juice from grated carrot into a bowl. Saves using a juicing machine, as well. Nobody enjoys cleaning those things.