Carrot and banana cake

A heavenly cake that has the perfect combination of flavours.
carrot banana cake

Recipe from: 15 January 2013
Preparation time: 15 min
Cooking time: 40 min


  • melted butter - to grease
  • 2
    cake flour
  • 2
    baking powder
  • 1
    bicarbonate of soda
  • 1
    ground cinnamon
  • 4
    large free-range eggs
  • 1
    soft dark brown sugar
  • Zest of 1 orange
  • 1
    canola oil
  • 2
    grated carrot
  • 1 1/4
    mashed bananas
  • 1/4
    desiccated coconut
  • 1/2
    chopped pecan nuts -roughly chopped
  • plus extra to decorate the top of cake
  • For the icing:
  • 100
  • 2 1/2
    icing sugar
  • 175
    cream cheese
  • 2
  • 2
    lemon juice
Servings: Change Serving


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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