'Packed with goodness' carrot cake with an epic lemon butter frosting - recipe

We all love a decent slice of homemade carrot cake and often, we should never stray far from a perfect, classic recipe - however, this one is simply magnificent with a cuppa and must be tried.

The clever addition of a sweet, ripe banana mashed into your batter transforms the finished sponge into moist and melt-in-the-mouth bites which combine beautifully with the crunch of classic chopped walnuts and gooey, sticky sultanas.

The star of the show is that buttercream though - by adding fresh lemon juice you'll create a citrus zest that elevates your cake to the next level. Optional, but a highly recommended add, it's also a delight to play about with other citrus flavours like lime, clementine, or our favourite at this time of the year - seasonal blood oranges.

Sweet, rich and tangy! Now, stick that kettle on and whip out that whisk - all ready in just three simple steps! Carrot cake with mascarpone & lemon frosting Serves 8 Ingredients 150g packed light brown soft sugar 1 egg 170ml corn oil 140g wholemeal flour 1/2 tsp baking powder 1 tsp ground cinnamon 1/2 tsp freshly grated nutmeg 1/4 tsp salt 1 ripe banana, mashed 50g chopped walnuts 30g sultanas 125g grated carrots For the mascarpone topping 100g mascarpone 40g icing sugar 10g salted butter, softened A squeeze of lemon juice (optional) Grated lemon zest, to garnish 500g/1lb. loaf pan lined with a paper loaf-pan liner 1.

Preheat the oven to 160°C fan/170°C/325°F/gas 3. Put the sugar, egg and corn oil in a large bowl and lightly beat together.

Add the flour, baking powder, cinnamon, nutmeg and salt and stir to a smooth mixture. Add the mashed banana, walnuts and sultanas, followed by the carrot, and stir together.

2. Spoon the mixture into the prepared loaf pan and bake