A cake so healthy you can eat it for breakfast.
- 16 ounces wholemeal flour
- 2 1/2 teaspoons baking powder
- 7 ounces chopped walnuts
- 3 ripe bananas, mashed
- 4 ounces butter, melted
- 4 ounces stoneless dates, finely chopped
- 3 large carrots, grated
- 1/2 cup low fat greek yogurt
- 2 eggs, beaten
- Vanilla extract
- Juice of half an orange
- 2 teaspoons of cinnamon
- large pinch of salt
- 6 ounces of low fat cream cheese
In a large bowl, mix the flour, baking powder, walnuts, salt and cinnamon. Set aside.
In another large bowl, mix the mashed bananas,grated carrot, dates, orange juice, greek yogurt, eggs, a tablespoon of honey, a teaspoon of vanilla extract, and melted butter. Whisk with an electric whisk until the date pieces are blended in.
Pour the wet mix into the dry ingredients bowl and mix together. Pour the thick, doughy batter into a buttered loaf tin, and cook at 180C (160C for fan-assisted ovens) for around 50 minutes.
Make the icing by blending cream cheese, honey and a dash of vanilla extract – start with 6 ounces of cream cheese to 3 tablespoons of honey then adjust according to taste. Ice the cake once cool and decorate with walnut pieces.