Mel and Mal's Carrot and Banana Cake

  • For the cake
  • 2 large ripe bananas, mashed, using a fork
  • 175ml sunflower oil
  • 150g soft dark brown sugar
  • 4 large eggs, lightly beaten
  • 125g carrots, grated
  • 115g sultanas
  • 115g walnuts, bashed into pieces using a
  • rolling pin
  • Zest of 2 oranges
  • Juice of 1 orange
  • 1 rounded tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 1 rounded tsp ground cinnamon
  • 300g plain flour
  • For the icing
  • 150g Philadelphia cream cheese
  • 100g icing sugar, sifted
  • Zest and juice of 1 lemon

A deliciously moist cake that everyone will love!

The combination of the carrot and banana gives the cake a wonderful texture and sweetness

Serves : 8        Prep/Cooking Time : 2 hrs


Mix and Mash

Preheat the oven to 180°C.

Take an 8 inch square loose bottom cake pan and grease with butter and line with baking parchment and put aside.

Place the mashed banana, oil, sugar, eggs, carrots, sultanas, walnuts and the juice and zest of the orange into a large mixing bowl and bring together with a wooden spoon.

Sift the flour, bicarbonate of soda, cinnamon and the baking powder on top
of the wet ingredients and beat in, using an electric hand beater until smooth.

Into the Tin

Pour the mixture into the prepared tin and place into the preheated oven and cook for 50 minutes at 180°C.

Turn the heat down to 160ºC and continue to bake for a further 65-70 minutes or until the cake is cooked through. Test by inserting a metal skewer and if it comes out clean then the cake is done.

Leave to cool slightly in the tin for about 10 minutes then turn out onto a cooling
rack and allow to cool completely.

For the icing

For the icing beat all the ingredients in a bowl with a wooden spoon and smooth over the cake, letting it dribble down the side, then sprinkle the zest of the lemon over the top.

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES