Method
Pre–heat oven to 180ºC. Cream together the butter and the brown sugar. Add selfraising flour, baking powder, cinnamon, two free–range eggs and the natural yogurt, and beat together until well mixed.
Mash the banana, finely chop the pecans, peel and grate the carrot, and stir into the mixture.
Wrap in foil and cook at 200ºC for 25 – 30 minutes.
Divide the mixture into greased bun tin and place in the oven. Meanwhile make the icing. Place the rind of half an orange in a baking bowl with the cream cheese, honey and icing sugar. Beat together until well mixed and place in a piping bag.
When the cakes are ready, take from the oven and run a plastic knife around them to loosen. Place on a cooling rack.
When cool, ice the passion cackes and stack two on top of each other. Sieve icing sugar over a rectangular plate and place the cakes on.