8″ Tin greased with butter and lined with baking paper
Oven Gas Mk4 /180o
200g self raising flour
2 teaspoons baking powder
150g light muscovado sugar
2 teaspoons mixed spice
100g Midfields Granola (any variety)
zest of 1 large orange and 1 lemon or a few drops of lemon and orange essence
100g Mixed Midfields pumpkin & sunflower seeds
200g grated carrots
2 ripe mashed bananas
4 large eggs
150ml sunflower oil
For the Topping
175g full fat cream cheese (e.g.Philadelphia – other brands are available!)
50g softened butter
100g sifted icing sugar
Few drops of orange or lemon essence
Strips of orange zest for decoration (keeps colour better than carrot) walnut pieces (optional)
A sprinkle of Midfields Granola for extra crunch and texture
Measure all ingredients for cake into large bowl or mixer bowl and mix thoroughly. Turn into prepared tin and level surface.
Bake in a preheated oven for about 45 to 55 mins. until cake is well risen and shrinking away from tin.
If top becomes too brown cover with baking sheet. Cooking time depends on your oven but test with skewer after 45 minutes .
Allow to cool for several minutes before turning out onto cooling rack. Cool completely before icing.
Measure all ingredients for the topping into bowl and beat well. Swirl over top of cake and decorate with orange zest or walnut pieces and a good sprinkle of Midfields Granola.
Chill to set topping but serve at room temperature.