1 medium ripe banana, frozen, then thawed
2/3 cup sugar
1/3 cup vegetable oil
1 1/2 cups grated carrots (approximately 2 medium carrots)
1 1/4 cups flour
1T. baking powder
1/2 tsp. salt
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 cup raisins
1/2 cup chopped walnuts
1 1/2 cups powdered sugar
1T. margarine or vegan margarine
1/2 tsp. vanilla extract
Preheat oven to 350 F degrees. Grease and flour an 8 inch cake pan. Mash thawed banana in a large bowl. Mix in sugar, oil, vanilla extract and carrots. In a separate bowl combine flour, baking powder, salt, cinnamon, and nutmeg. Stir in the flour mixture into the banana mixture until no lumps remain. Fold in raisins and walnuts.
Pour cake batter into prepared baking pan. Bake 25 to 35 minutes or until toothpick inserted into center comes out clean. Cool for approximately 10 minutes in pan. Transfer to cooling rack and let cake cool completely.
Using a fork, mix powdered sugar, melted margarine, vanilla, and 2T. of water in a large measuring cup. If icing is to thick add 1/2 tsp. of water at a time to achieve a nice drizzling consistency. Drizzle icing over cake by slowing pouring from measuring cup.
Serve and enjoy!
Per Slice: 222 Cal; 2 Grams Protein; 8 Grams Total Fat (1 Gram Saturated Fat); 37 Grams Carbohydrates; 0 Mg. Cholesterol; 205 MG Sodium; 1 Gram Fiber; 26 Grams Sugar.