Carrot Recipes

Carrot and Banana Cake recipe

Preparation Time: 10 minutes | Cooking Time: 75 minutes

Carrot cake and banana cake are classics - and in this recipe, the classics combine to make a sweet, delectable cake that is moist and delicious. The cake is topped with a yummy walnut icing - don't skip it, because it really finishes the cake off nicely.


  • 175g plain flour
  • 175g brown sugar
  • 175ml sunflower oil
  • 175g grated carrots
  • 2 ripe bananas, mashed
  • 3 eggs
  • 90g chopped walnuts
  • 2 tsp. baking powder
  • 1 tsp. each salt and bicarbonate of soda
  • 150g icing sugar
  • 75g cream cheese
  • 75g butter
  • 1 tsp. vanilla


  1. Preheat oven to 170C. Grease a 20cm loose-bottomed cake tin.

  2. Beat together the eggs and brown sugar until pale and fluffy. Sift in the flour, baking powder, bicarb and salt. Stir to combine. Stir in the sunflower oil and fold in the bananas and carrots. Fold in the walnuts. Pour into the prepared cake tin. Bake for 1 1/4 hours or until the cake tests done with a skewer. Remove from the tin when cool enough to handle and place on a wire cooling rack.

  3. Beat together the butter and cream cheese until smooth. Stir in the sugar until fully combined, then stir in the vanilla. Use to ice the cake once cool.

The cake might brown quickly, so if it does, cover with foil. For extra crunch, top the cake with more walnuts. Recipe serves 6-8.

Author: Laura Young.

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175gabout 6 oz (6.172775 oz based on 0.035273 ounces in a gram)
175mlabout ¾ cup (0.7397 cups based on 236.59 mililitres in a US cup)
90gabout 3 oz (3.17457 oz based on 0.035273 ounces in a gram)
150gabout 5 oz (5.29095 oz based on 0.035273 ounces in a gram)
75gabout 3 oz (2.645475 oz based on 0.035273 ounces in a gram)
170C325F / Gas Mark 3


Published: September 7, 2012
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