1. Preheat oven to 160°C fan forced. Grease and line base and sides of a 22cm round (base) cake pan.
2. Beat eggs, sugar and oil with an electric mixer on high speed for 3-4 minutes or until thick and creamy. Sift the flour, bicarb and nutmeg together over the egg mixture. Stir until combined.
3. Mash the Cavendish bananas with a fork (you should have 1 cup). Add to egg mixture with carrot and walnuts. Fold until just combined. Spread into prepared pan. Bake for 1 hour 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan 15 minutes. Transfer to a wire rack to cool.
4. To make frosting, beat cream cheese with an electric mixer until smooth. Gradually add sugar spoonful at a time, beating until thick. Spread icing over the cake. Top with sliced lady finger banana and passionfruit pulp.