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Passion cake with cream cheese topping and walnuts on a plate with a cup of tea in the background. Tried & Tested

Passion cake with nutty cream cheese

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If you like carrot cake, you will love this passion cake full of fruit and nuts.  Any leftover cake should be kept somewhere cool or refrigerated.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Makes:1
  • Skill level:easy

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Ingredients

For the cake

  • 250g 8⅞ oz Self-raising white flour (we like Allinson) Self-raising white flour
  • 200g 7⅛ oz Unrefined light muscovado sugar (we like Billington's) Unrefined light muscovado sugar
  • 1tsp 1tsp Cinnamon
  • 2 2 Egg(s) (free range) large, beaten
  • 200ml 6⅞ fl oz Sunflower oil
  • 2 2 Banana(s) small, mashed
  • 125g 4½ oz Carrot(s) finely grated
  • 50g 1⅞ oz Unrefined demerara sugar (we like Billington's) Unrefined demerara sugar
  • 85g 3 oz Walnuts chopped
  • 85g 3 oz Raisins

For the cream cheese icing

  • 50g 1⅞ oz Butter (unsalted) softened
  • 100g 3½ oz Cream cheese
  • 250g 8⅞ oz Mascarpone cheese
  • 2tsp 2tsp Vanilla extract (we like Nielsen-Massey) Vanilla extract
  • 200g 7⅛ oz Unrefined golden icing sugar sifted (we like Billington's) Unrefined golden icing sugar
  • 2tbsp 2tbsp Walnuts chopped

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Pre-heat the oven to 180ºC (fan 160°C, gas mark 4). Grease and base-line a 24cm springform (deep) circular cake tin.

  2. Classic mode Step 2

    Mix the flour, muscovado sugar and cinnamon in a bowl then gently stir in the eggs and oil.

    Ingredients for this step

  3. Classic mode Step 3

    Add the bananas, carrots, demerara sugar, walnuts and raisins folding in gently.

    Ingredients for this step

    • 2 2 Banana(s) small, mashed
    • 125g 4½ oz Carrot(s) finely grated
    • 50g 1⅞ oz Unrefined demerara sugar (we like Billington's) Unrefined demerara sugar
    • 85g 3 oz Walnuts chopped
    • 85g 3 oz Raisins
  4. Classic mode Step 4

    Spoon the mixture into the cake tin, smoothing the surface. Bake for 45 – 50 minutes or until skewer inserted into the middle comes out clean.

  5. Classic mode Step 5

    Place the tin on a wire rack for about 20 minutes then carefully remove the sides and place on a rack to cool.

  6. Classic mode Step 6

    For the icing, place the butter, cream cheese, mascarpone, vanilla and icing sugar in a food mixer and beat until smooth (or do by hand, beating rapidly until thick and smooth).

    Ingredients for this step

    • 50g 1⅞ oz Butter (unsalted) softened
    • 100g 3½ oz Cream cheese
    • 250g 8⅞ oz Mascarpone cheese
    • 2tsp 2tsp Vanilla extract (we like Nielsen-Massey) Vanilla extract
    • 200g 7⅛ oz Unrefined golden icing sugar sifted (we like Billington's) Unrefined golden icing sugar
  7. Classic mode Step 7

    Cover the cake with the icing and then scatter over the nuts.

    Ingredients for this step

    • 2tbsp 2tbsp Walnuts chopped