Carrot and Banana Loaf with Cream Cheese Frosting

somehow i’ve been craving carrot cake these past couple of weeks, and never got around to making one. easter was kind of like the inofficial deadline (i take the rabbit’s calling pretty seriously). this time around, i deviated from my standard carrot (only) cake, adding banana. and guess what? it was pretty good, very moist and naturally sweet. the cream cheese frosting makes anything better, so that had to be there, too, of course.

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carrot and banana loaf with cream cheese frosting
makes one large loaf pan[gap height=”20″]ingredients:
2 carrots, grated
2 ripe bananans, mashed
3 eggs
3/4 cups sunflower oil
1 organic lemon, zest grated
1 cup brown sugar
2 cups flour
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. gingerbread spice
1 pinch salt
coconut butter and some flour for the panfor the frosting:
2 packs (400 g) philadelphia or other crem cheese
2 tbsp. confectioners’ sugar
1 tsp. vanilla extract
2 tbsp. fresh lemon juice
1 pinch salt
marzipan carrots

directions: 
preheat the oven to 180 c / 350 f. grease a loaf pan with coconut butter and dust with flour. grate the carrots, mash the bananas. combine carrots, bananas, eggs, sunflower oil, lemon zest and sugar. in another bowl, combine the flour, salt, baking powder and spices. sieve into the mixture and combine well. pour batter into the prepared cake pan. bake for 45 to 50 minutes or until a stick inserted comes out clean. leave to cool on a wire rack.

for the frosting, combine cream cheese, confectioners’ sugar, vanilla, lemon juice and salt in a bowl and blend well until fluffy. spread onto the now cool cake and garnish with marzipan carrots. refrigerate until used.