My recipe is for 'passion cake' and includes both bananas and carrots and is really moist. The cream topping can be left off and it still makes a delicious cut-and-come-again cake.
Mix 2 mashed bananas with 2oz. chopped walnuts, 2-3 oz. sugar and 3 eggs. Sieve 10 oz plain flour with 2 teasps. baking powder and 1 teasp. salt into the mixture, add
6 fl. oz. corn oil and mix all together. Fold in 6 oz. grated carrots and pour mixture into an 8/9 inch cake tin (Loose bottom is best). Cook at 180C or gas mark 4 for
1 hour and 5 minutes, test as usual. Turn onto a wire ack to cool. For topping, (if required) Beat together 3 oz. butter, 3 oz. cream cheese, 6 oz. icing sugar and half a teasp of vanilla essence. Spread over cake.