Carrot and Banana Cake

A deliciously moist cake that everyone will love!

The combination of the carrot and banana gives the cake a wonderful texture and sweetness - serve as a slice or cover in cream or custard for the ultimate pudding!
ServesPrep / Cooking TimeDifficulty
8 2 hours 2
 

Ingredients

FOR THE CAKE
2 large ripe bananas, mashed, using a fork
175ml sunflower oil
150g soft dark brown sugar
4 large eggs, lightly beaten
125g carrots, grated
115g sultanas
115g walnuts, bashed into pieces using a rolling pin
Zest of 2 oranges
Juice of 1 orange
1 rounded tsp bicarbonate of soda
1/2 tsp baking powder
1 rounded tsp ground cinnamon
300g plain flour
FOR THE ICING:
150g Philadelphia cream cheese
100g icing sugar, sifted
Zest and juice of 1 lemon

Method

  • Preheat the oven to 180°C.
  • Take an 8 inch square loose bottom cake pan and grease with butter and line with baking parchment paper.
  • Place the mashed banana, oil, sugar, eggs, carrots, sultanas, walnuts and juice and zest of the orange into a large mixing bowl.
  • Beat together either with an electric hand whisk or a wooden spoon..
  • Sift the flour, bicarbonate of soda, cinnamon and baking powder on top of the wet ingredients. Beat in, using an electric hand beater until smooth.
  • Pour the mixture into the prepared tin and place into the preheated oven and cook for 15 minutes at 180°C.
  • Turn the heat down to 160ºC and continue to bake for a further 65-70 minutes or until the cake is cooked through.
  • Test by inserting a metal skewer and if it comes out clean then the cake is done.
  • Leave to cool slightly in the tin for about 10 minutes.
  • Turn out onto a cooling rack and allow to cool completely.
  • For the icing:
  • Beat all the ingredients in a bowl with a wooden spoon and smooth over the cake, letting it dribble down the side, then sprinkle the zest of the lemon over the top.
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