Carrot and banana cake

Recipe from: 15 January 2013
carrot banana cake

Ingredients 20
Servings 1
Minutes 00:15

Ingredients

Serving Change
  • melted butter - to grease
  • 2
    cup
    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
    cup
    grated carrot
  • 1 1/4
    cup
    mashed bananas
  • 1/4
    cup
    desiccated coconut
  • 1/2
    cup
    chopped pecan nuts -roughly chopped
  • plus extra to decorate the top of cake
  • For the icing:
  • 100
    g
    butter
  • 2 1/2
    cup
    icing sugar
  • 175
    g
    cream cheese
  • 2
    tsp
    milk
  • 2
    tsp
    lemon juice
 

Method

00:15
 
Preheat 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.

Reprinted with permission of Foodmonger. To see more recipes, click here.


 

Read more on: recipe  |  desserts and cakes  |  starch  |  bake  |  eggs  |  baking
 

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