This is my favourite carrot cake recipe. Although I am not a huge fan of bananas, it adds great flavour and makes the cake very moist. This cake is also really quick and easy to make if you have guests coming over or as a weekend treat. Scroll down for the full recipe. Enjoy!
Start by pre-heating your oven and greasing your cake tins.
Cream the sugar, oil and eggs together until they are light airy.
Sift the dry ingredients over the egg mixture.
Finally, add the carrots and bananas and gently fold together.
Pour the batter into the cake tins and bake for about 20 mins. I start checking at 15 mins to ensure the cakes don’t burn. The temperature will vary depending on your oven and the type of programme you are using – conventional, convection etc.
Leave the cakes to cool in the pans while you make the frosting.
Cream the butter, icing sugar and cream cheese together to form a creamy frosting.
It will look something like this:
Once the cakes have cooled, start spreading the frosting onto one of the layers.
Place the other layer on top and start frosting the top of the cake – you can do this however you like. I used a small spatula to spread the icing and piped a few rows along the edge and towards the centre, finishing it off with a lovely cherry on top 🙂
And that is it! This cake is just so easy to make and super satisfying to eat.
Let me know how yours turns out!
BANANA CARROT CAKE
Prep Time: 20 mins
Baking Time: Approximately 20 minutes
250 ml White Sugar
250 ml Vegetable Oil
3 Large Eggs
375 ml All Purpose Flour
10 ml Baking Powder
5 ml Baking Soda
10 ml Cinnamon
Pinch of salt
250 ml (125 g) Bananas, mashed
250 ml, (125 g) Carrots, peeled and grated
5 ml Vanilla Extract
50 g Walnuts (optional)
110 ml Butter at room temperature
375 ml Icing Sugar
100 ml Cream Cheese
5 ml Vanilla Extract
- Preheat oven to 180°C (350°F), and grease 2 x 23cm cake pans.
- Cream the sugar, vegetable oil and eggs until light and airy.
- Sift the flour, salt, baking powder, baking soda and cinnamon onto the egg mixture.
- Add the grated carrots, mashed bananas, vanilla and walnuts (optional) and gently fold in.
- Pour the batter into the 2 cake tins and bake for approximately 20 minutes. I like checking the cakes at 15 minutes, in 5 minute intervals, as every oven is different. Test the cakes with a tooth pick – if it comes out clean, without sticky batter, the cake is ready.
- Let the cakes cool in the pan for a few minutes before turning over onto a wire rack.
- Leave to cool completely
- Cream the icing sugar, butter together.
- Add the cream cheese and vanilla, stirring gently. Do not beat the mixture.
- Spread some of the frosting between the 2 cake layers and use the rest to decorate the top of the cake.
- Store in the fridge.