Carrot & Banana Cake

Name: Carrot & Banana Cake
Total time: 1 hour 20 minutes
Yield: 8
Ingredients: 250g plain flour; 2 tsp baking powder; ½ tsp mixed spice; 150g golden caster sugar; 50g sultanas; 50g walnuts chopped; 125g carrot, peeled and grated (roughly 2 carrots); 2 ripe bananas, mashed; 3 eggs; 150ml Mellow Yellow Rapeseed Oil; Topping: 200g cream cheese 70g icing sugar, sifted ½ fresh vanilla pod or ½ teaspoon vanilla essence

1 hour 20 minutes

There’s a reason this Carrot & Banana Cake has become a Mellow Yellow classic. It’s wonderfully simple to make – just a few everyday ingredients and a quick mix – yet it delivers all the charm of a homemade showstopper, perfect for Mother’s Day, Easter gatherings or any occasion that deserves something a little special.

Method

1

Preheat oven to 160ºC. Grease and line a 20cm (8 inch) round cake tin.
2

Sift together the flour and the baking powder and stir in the sugar and mixed spice.
3

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.
4

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.
5

Mix all the topping ingredients thoroughly together. Spread over the cold cake and leave in a cool place to harden up slightly before serving. (Double the quantity of the ingredients here if you would like to ice the sides of the cake)
6

This cake will keep in the fridge up to 3 days and also freezes well.

250g plain flour
2 tsp baking powder
½ tsp mixed spice
150g golden caster sugar
50g sultanas
50g walnuts chopped
125g carrot, peeled and grated (roughly 2 carrots)
2 ripe bananas, mashed
3 eggs
150ml Mellow Yellow Rapeseed Oil
Topping:

200g cream cheese
70g icing sugar, sifted
½ fresh vanilla pod or ½ teaspoon vanilla essence