Carrot Cake

- Preheat the oven to 180C (convection oven) or 160C/350F (regular oven). Grease a 20cm/8-inch deep round cake tin and line the base with baking parchment.
– Chop the walnuts coarsely.
– Grate the carrots coarsely too.
– Mash two ripe bananas with a fork.
– Add the above and all of the remaining ingredients into a big bowl and gently mix them together. Be sure not to over mix.
– Turn the batter into the prepared tin and level the surface.
– Bake for about 50-60 minutes or until the cake is well risen and shrinking away from the sides of the tin.
– When the carrot cake is baked, remove from heat and leave it in the tin for a few minutes, then turn it out to finish cooling on a wire rack.
– For the topping: Put 50g of butter in a warm place to get it really soft. Measure all the remaining ingredients into a bowl (except walnuts) and give them a good stir with a fork. You can also use food processor. Mix until soft and smooth.
– Spread the mixture with a spatula or a knife over the top of the cake. Decorate the top with chopped walnuts.
– Chill for a few minutes before serving, and store in the fridge as the topping is soft.