Nostalgia Carrot Cake

Whenever I smell the delicious scent of this cake rising in the oven, I think about our first family home in Pimlico, London.  I remember meeting our lovely friends in St George's Square, exploring London with a baby and the privilege of my first six months learning to be a mother in a wonderful city.  Thanks to 'a moveable feast' community organisation who taught me how to cook this cake at a community event for new parents.


75ml sunflower or olive oil (or any type of oil you like)
90g (3oz) brown sugar (unrefined as possible)
2 eggs
2 mashed bananas
2 tsp cinnamon
150g grated carrot (or 4 medium carrots)
200g (7oz) wholemeal flour (or 100g plain flour and 100g wholemeal flour)
1 tsp baking powder

optional: 8-10 tbsp whole live yoghurt, 30-40g chopped walnuts

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1.  Mix all ingredients except flour and baking powder, then add these ingredients.

2.  Place mixture in a lined cake tin.

3.  Bake at 180 degrees for 45-50 minutes

4.  If desired, ice when cool with an fresh orange/lemon juice and icing sugar mixture (you could add cream cheese too).  I added strawberries as it is the height of the summer season.