Cream cheese icing
Four tablespoons of cream cheese
2 heaped tablespoons of icing sugar
Few drops of vanilla extract
(Double the quantity if you want to spread the icing in a thicker layer)
Beat the cheese, until it feels pliable (it is easier if it is at room temperature), add icing sugar and vanilla extract and mix well. Set aside to use on banana/ carrot cake etc.
With a palette knife or spatula spread the cream cheese icing on the cooled cake. Dust with cinnamon and garnish with finely chopped walnuts.
Tip: for easy transportability, place the cooled cake on aluminium foil before you ice it. You can then use the edges of the al foil to easily pick up the cake when placing it in and out of a container for transporting or storing.