Paola Velez's Carrot Cake with Passion Fruit Glaze

Preheat oven to 350°. Lightly spray a 9x5-inch loaf pan with cooking spray, and line with parchment paper.

Beat carrots, brown sugar, mashed banana, oil, raisins and sunflower seeds with a stand mixer fitted with a paddle attachment on medium-low speed until well-combined, about 2 mintues.

Whisk together flour, baking powder, cinnamon, baking soda and salt in a medium bowl. Add to carrot mixture; beat on low speed until just combined, about 30 seconds. Do not overmix.

Transfer batter to prepared pan. Bake until loaf is golden brown and a wooden pick inserted in center comes out clean, 5o to 60 minutes. Let cool in pan 5 minutes. Remove from pan, and cool completely on a wire rack, about 1 hour.

Whisk together powdered sugar and 1 tablespoon passion fruit juice in a small bowl. Whisk in remaining 1 tablespoon juice, 1/4 teaspoon at a time, until desired consistency is reached. Pour glaze over cake; garnish with violas.