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Makes 1 cake


2 pineapple rings, drained and finely chopped
1 large ripe banana, mashed
3 fl.oz. sunflower oil
3 oz. soft brown sugar
2 eggs, beaten
2 oz. baby carrots, coarsely grated
2 1/2 oz. all-purpose flour
2 1/2 oz. self-raising flour
1 tsp. baking powder
1 tsp. bicarbonate of soda
1 1/2 oz. cream cheese
4 oz. icing sugar, sifted
1 tsp. lemon rind, finely grated
1/2 cup walnuts, crushed


Preheat oven to 350 F (180 C). Mix mashed banana, sunflower oil, sugar and eggs. Add carrot and pineapple. Mix well. Sift flours, baking powder and baking soda. Fold flour mixture into banana mixture. Do not over do it. Pour mixture into 2 lb. cake pan. Bake for 30 minutes. Reduce to 325 F (160 C). Bake for 25 minutes. Allow cake to cool in pan. Transfer to a wire rack.

For topping, beat cream cheese until smooth. Stir in sugar and rind. Beat well. Add crushed walnuts and mix well. When cake is completely cool, spread icing over cake. Allow to set and serve in slices.