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115Total Time
25Prep Time
50Bake Time

Passion cake with nutty cream cheese

3 Reviews

About the bake

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.

115Total Time
25Prep Time
50Bake Time


  1. 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. Step 2:

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

  3. Step 3:

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

  4. 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. 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. 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).

  7. Step 7:

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


  • For the cake

    • 250g Allinson's Self Raising Flour
    • 200g Billington's Unrefined Light Muscovado Sugar
    • 1 tsp Cinnamon
    • 2 Egg(s) (free range) (large, beaten)
    • 200ml Sunflower oil
    • 2 Banana(s) (small, mashed)
    • 125g Carrot(s) (finely grated)
    • 50g Unrefined demerara sugar
    • 85g Walnuts (chopped)
    • 85g Raisins
  • For the cream cheese icing

    • 50g Butter (unsalted) (softened)
    • 100g Cream cheese
    • 250g Mascarpone cheese
    • 2 tsp Nielsen-Massey Vanilla Extract
    • 200g Unrefined golden icing sugar (sifted)
    • 2 tbsp Walnuts (chopped)

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