Banana Almond Cake

• 1 cup powdered sugar
• 1 1/2 tbsp lemon juice
• 3 None eggs
• 1/2 cup packed brown sugar
• 1/2 cup canola oil
• 2 tsp vanilla extract
• 1 1/2 cups gluten-free self-rising flour
• 1 tsp ground cinnamon
• 1/2 cup ground almonds
• 2 None ripe bananas, mashed
• 1 None carrot, peeled and finely grated

1. Preheat the oven to 325u0b0F. Lightly grease and line the bottom of a 9-inch springform pan with parchment paper.
2. Beat eggs and sugar in a medium bowl with an electric mixer until frothy. Stir in oil and vanilla.
3. Sift flour and cinnamon into a large bowl. Stir in ground almonds. Fold in egg mixture. Lightly fold in banana and carrot. Pour into prepared pan.
4. Bake 30-35 mins, until toothpick inserted into center comes out clean. Cool in pan on a wire rack.
5. For the icing, sift powdered sugar into a small bowl. Stir in lemon juice until smooth. Drizzle over cooled cake.

powdered sugar, lemon juice, eggs, brown sugar, canola oil, vanilla, flour, ground cinnamon, ground almonds, bananas, carrot

Taken from recipes-plus.com/api/v2.0/recipes/32842 (may not work)