SUGAR FREE CARROT AND BANANA CAKE ( Sekersiz havuc ve muz keki )

 Using the carrots and banana in this recipe, make the texture beautifully moist, at the same time adding natural sweetness.

FOR THE CAKE

• 170 g self raising flour
• 1 tsp baking powder
• 1 level tsp mixed spice
• 200 g carrots, peeled and grated
• 100 g sultanas
• 50 g walnuts or hazelnuts, chopped roughly
• 1 large banana, mashed
• Juice of 1 whole orange
• 120 ml sunflower or olive oil
• 2 eggs beaten

First sift the flour with baking powder and mixed spice. Add the grated carrots, mashed banana, sultanas, walnuts and mix. Add the beaten eggs, oil and orange juice and mix it until well blended. Spoon this mixture into a greased and lined 20 cm cake tin.

Bake at pre-heated oven 180C, 160Fan, 350F for 60 minutes or until the skewer inserted comes out cleanly. Turn the cake out onto a wire rack and let it cool. Rewove the lining paper.

TOPPING

• 2 bananas
• 165 g soft cheese
• 1 tbsp lemon 

Mash one of the bananas and beat in the soft cheese. Spread this mixture on top of the cake. Slice the other banana and toss in the lemon juice to prevent discolouring. Arrange the banana slices round the edge of the cake just before serving.

COOK'S NOTE

I have adopted this cake to microwave and it was good but it is best cooked in conventional oven. I cooked this cake in microwave on full power for 7 minutes and further 2 minutes at 650 Watt.