Carrot-banana cake with walnuts

Ingredients for 1 servings:

• 120 g butter, soft
• 1 packet of vanilla sugar
• 220 g brown sugar
• 1 tsp cinnamon
• ½ tsp clove(s), ground
• ½ tsp nutmeg
• 1 pinch of salt
• 3 eggs
• 250 g carrot(s), grated
• 60 g walnuts, chopped
• 2 m.-large banana(s), preferably very ripe
• 100 g ground almonds
• 200 g flour
• 50 g cornstarch
• 1 bag of baking powder
• 40 g butter, soft
• 30 g palm fat
• 150 g cream cheese
• 250 g powdered sugar
• 1 tsp vanilla extract

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cream the butter with the spices, brown sugar, and vanilla sugar until fluffy, then add the eggs, one at a time. Puree the bananas or mash them thoroughly with a fork and fold them in with the carrots and walnuts. Finally, combine the flour, cornstarch, almonds, and baking powder. Bake in a greased loaf pan at 175°C (350°F) for about 55-60 minutes. Mix the topping ingredients thoroughly. Let the cake cool, then slice it lengthwise and layer it with the cream cheese topping.