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Banana and carrot cake

By admin
10 October 2013

Serves 10

This is the perfect recipe if you’ve got overripe bananas. This cake keeps well when stored in an airtight container in the fridge.

125 ml (1/2 cup) brown sugar

2 eggs

125 ml (1/2 cup) cooking oil

250 ml (1 cup) cake flour

10 ml (2 t) Royal Baking Powder

250 ml (1 cup) grated carrot

250 ml (1 cup) mashed overripe bananas

Icing sugar, to finish     Method

Preheat the oven to 180°C. Grease a cake tin with oil and sprinkle a little flour into the tin, then shake and tap the tin lightly to spread the flour evenly so that it coats the bottom and sides. Shake out excess flour. Beat the sugar, eggs and oil together very well. Add the flour, Royal Baking Powder, carrots and bananas, and mix to form a batter. Pour into the prepared tin and bake for 40–45 minutes. Leave in the tin for a few minutes before turning onto a wire rack to cool. Sift a layer of icing sugar over the cake.