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Carrot & Banana Cake Recipe

A delicious cross between carrot cake and banana loaf, topped with a rich, cream cheese icing.

Difficulty

Medium

Prep Time

10 minutes

Cooking Time

45 minutes

Serves

8-10

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Recipe Ingredients

melted butter, to grease
2 cups cake flour
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
4 large free-range eggs
1 cup soft dark brown sugar
zest of 1 orange
1 cup canola oil
2 cups, grated carrot (about 4 medium carrots)
1 ½ cups mashed bananas (about 4 large bananas)
¼ cup desiccated coconut½ cup roughly chopped pecan nuts, plus extra to decorate the top of cake

Preheat your oven to 150°C. Grease two 22cm round cake tins with melted butter.
Sift the flour, baking powder, bicarbonate of soda and cinnamon together.
Beat the eggs and sugar together until light and fluffy, then add the orange zest and oil and continue beating.
Fold in the sifted flour mixture until smooth, then finally fold in the grated carrots, mashed bananas, coconut and pecan nuts.
Pour into the prepared cake tins and bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Set aside in the tins for 20 minutes to cool before turning onto a wire rack to cool completely.
To make the icing, use an electric mixer to beat all the ingredients until light and fluffy. Once the cake is cooled, ice and decorate the top with chopped nuts.