1. Preheat the oven to 180°C. 2. For the cake, line a 20cm cake tin, or for a loaf, line a large loaf tin. 3. In a large bowl beat the eggs, sugar and lemon zest together until creamy. 4. Slowly add the oil while beating continuously. 5. Sift the flour, salt, and baking powder together and stir into the creamed mixture. 6. Fold in the banana, carrot, pineapple and chopped nuts until incorporated. 7. Spoon mix into prepared tin and bake for 55-60 minutes or until firm to the touch. 8. Remove from the oven and allow to sit for 10 minutes before turning out onto a cooling rack. 9. Allow to cool and if a cake, ice and keep in an airtight container, or, if a loaf, wrap in plastic wrap to store, or place in an airtight container. Serve the loaf either plain or buttered. 10. ICING: 11. In a medium bowl beat the cream cheese, icing sugar, lemon zest and juice until smooth. 12. Spread over the cooled cake and decorate with pecan or walnut pieces. ---------------------------------------------------------------------------
Nutrition
Ingredients
