SPAR / Recipes / Carrot & Banana Cake

Carrot & Banana Cake

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

Level

Medium

Prep time

10 minutes

Cooking time

45 minutes

Serving8 People

Ingredients

Carrot & Banana Cake

Melted butter, to grease1
Cake flour2 cups
Baking powder2 tsp
Bicarbonate of soda1 tsp
Ground cinnamon1 tsp
Large free-range eggs4
Soft dark brown sugar1 cup
Zest of 1 orange1
Canola oil1 cup
Grated carrot (about 4 medium carrots)2 cups
Mashed bananas (about 4 large bananas)1.5 cups
Desiccated coconut0.25 cups
Butter (room temperature)100 g
Icing sugar2.5 cups
Cream cheee175 g
Milk2 tsp
Lemon juice2 tsp
Roughly chopped pecan nuts, plus extra to decorate the top of cake0.5 Cups

Instructions

01

Step 1

Preheat your oven to 150°C. Grease two 22cm round cake tins with melted butter.

02

Step 2

Sift the flour, baking powder, bicarbonate of soda and cinnamon together.

03

Step 3

Beat the eggs and sugar together until light and fluffy, then add the orange zest and oil and continue beating.

04

Step 4

Fold in the sifted flour mixture until smooth, then finally fold in the grated carrots, mashed bananas, coconut and pecan nuts.

05

Step 5

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.

06

Step 6

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.