Carrot- walnut cake a'la Ilse

A lovely friend of our family gave this recipe to me after I was lucky to taste it at her home. It was so delicious that I must have asked for the recipe. It's incredible. I seriously couldn't stop myself/ourselves. We almost eat up the whole cake.

Next time I'll try the cupcake version of it. Can't wait to share my experiences.

Ingredients for the cake: (24cm springform pan)

•  3 eggs  
• 200 g sugar  
• 1 pinch of salt  
• 200 ml sunflower oil  
• 250 g flour   
•  2 Tsp. grounded cinnamon   
•  ½ package of baking powder   
•  3 ounces rasped carrots   
•  2 mashed bananas 
•  80-90 g chopped walnuts  
• Butter (for greasing the springform pan)

Ingredients for the glaze:

• 25 g butter (at room temperature)  
• 2 ounces of icing sugar
• 3 Tbsp. cream cheese

Directions:

Preheat oven to 170 Celsius degrees (340 F). Mix eggs with sugar and pinch salt and beat until soft creamy. Turn the mixer on the lowest setting and slowly pour oil to it.

Sift flour, baking powder and cinnamon powder over the egg mixture and mix gently with a wooden spoon (You can do it with your mixer on the lowest setting, it works perfectly as well.)

Add rasped carrots, smashed banana and crushed walnuts, stir gently and pour the mix into greased springform pan.

Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center of the cake comes out clean (toothpick test/doneness test).

Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Let cake cool off!

For the glaze: Combine all ingredients and beat until the mixture is smooth and creamy. Frost the cooled cake.