Carrot and Banana Cake
Our oldest and most loved cake recipe, this Carrot and Banana Cake is a fantastic choice if you’re looking for a simple yet impressive bake that is guaranteed to please. So easy, delicious and freezes well – a total favourite. This Carrot and Banana Cake is a great afternoon tea choice or even a celebration cake for a special occasion.
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
Method
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1
Preheat oven to 160ºC. Grease and line a 20cm (8 inch) round cake tin.
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2
Sift together the flour and the baking powder and stir in the sugar and mixed spice. Add the sultanas, walnuts, carrot and bananas and mix lightly. Make a well in the centre, add the eggs and the oil and beat thoroughly.
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3
Turn the mixture into the cake tin and bake for 1 hour. Allow to stand for 10 minutes before turning out onto a cooling rack.
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4
Mix all the topping ingredients thoroughly together. Spread over the cold cake and leave in a cool place to harden up slightly before serving.
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5
This cake will keep in the fridge up to 3 days and also freezes well.
Ingredients
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For the cake…
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250g plain flour
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2 tsp baking powder
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½ teaspoon mixed spice
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150g golden caster sugar
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50g sultanas
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50g walnuts chopped
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125g carrot, peeled and grated (roughly 2 carrots)
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2 ripe bananas, mashed
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3 eggs
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150ml Mellow Yellow Rapeseed Oil
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For the topping…
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200g of Philadelphia cream cheese
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70g icing sugar, sifted
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½ fresh vanilla pod or ½ teaspoon vanilla essence
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(double the quantity if you would like to ice the sides of the cake)
