Instructions: Line the small roasting tin with foil and grease it well.

Measure all the traybake ingredients except the walnuts into a bowl.

Beat well with a wooden spoon or with an electric beater until smooth then fold in the nuts.

Pour into the tin.

Bake on the grid shelf on the floor of the roasting oven with the cold plain shelf on the second set of runners above for about 30 to 40 minutes turning once after 25 minutes.

Cook until pale golden and shrinking away from the sides of the tin.

Bake on the grid shelf on the floor of the baking oven for about 30 to 40 minute until pale golden and shrinking away from the sides of the tin.

If the top is getting to brown after 25 minutes slide the cold plain shelf above on the second set of runners.

Cool.

Turn out on to a tray or board and remove the foil.

Measure the ingredients for the topping into a mixer and mix until smooth.

Spread over the cake swirling with a spatula.

Chill before serving cut into pieces.

Not just carrots but bananas and walnuts as well. Double the recipe and it will of course cook perfectly in the large roasting tin. This will take about 10 minutes longer to cook

Cuts into about 15 pieces

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