Banana Carrot Cake

Name: Banana Carrot Cake
Ingredients: 250 ml (1 cup) sugar; 250 ml (1 cup) vegetable oil; 3 eggs; 375 ml (1 ½ cup) cake flour; 10 ml (2 teaspoons) baking powder; 10 ml (2 teaspoons) cinnamon; 5 ml (1 teaspoon) bicarbonate of soda; Pinch of salt; 250 ml (1 cup) ripe bananas, mashed; 750 ml (3 cups) carrots, grated; Cream cheese icing:; 250 ml (1 cup) cream; 250 ml (1 cup) cream cheese; 250 ml (1 cup) icing sugar, sifted; ground cinnamon to dust

Try this lovely moist and flavourful cake when next you are stuck with over ripe bananas.

Published 12 January 2026

Method

Preheat the oven to 180 ºC (350 ºF). Grease and line 2 x 23 cm cake tins.
Cream the sugar, oil and eggs.
Sift together all the dry ingredients. Add to the egg mixture and blend well.
Add the banana and carrots and mix well. Divide the batter between the 2 cake tins and bake for 45 minutes until golden and firm.
Remove from the oven and leave to cool for 10 minutes. Turn the cake out onto a cooling rack and leave to cool completely.
Make the icing. Cream the butter and add the icing sugar. Stir in the cream cheese and a drop or two of lemon juice.
Spread half the icing on the top of one cake. Place the second cake on top and spread with the remaining icing. Serve with mugs of good, strong coffee.