With a hungry teenager and tween in the house, I’ve always got a cake on the go and I prefer to make my own. In my somewhat naive way, I hope this limits the additives and this carrot and banana cake is one of my favourites as it contains some fruit and vegetables.
I’ve tried various carrot cake recipes and this is by far the easiest, its also perfect for using up bananas which are on the turn as it makes the cake a little sweeter and so moist and flavoursome, it’ll keep for a couple of days.
You can use wholemeal flour to be really good but my children find it too coarse and so I tend to stick with white flour, unless I’m not in the mood for sharing and then the wholemeal switch is a great deterrent.
- 250g self raising flour
- 2 table spoons baking powder
- 150g light brown sugar
- 150g grated carrots
- 2 medium very ripe bananas
- 2 medium eggs
- 1/4 pt oil
- 1 table spoon milk
- 1/2 teaspoon cinnamon
preheat the oven to 180’c
- line a square or rectangle baking tin and oil the paper.
- combine the dry ingredients together
- Mash the bananas, whisk the eggs, add in the oil and the grated carrot
- combine all the ingredients and make sure it’s thoroughly mixed.
- pour the mixture into the baking tin for about 45 mins. Check after 30 mins if using a fan oven.
- test by putting a clean knife in, if it comes out completely clean, it’s ready.
- leave to cool before icing!
- 200g soft cream cheese
- 85g icing sugar
- 50g butter
- 1 teaspoon vanilla extract
- beat the butter until soft
- adding cream cheese and icing sugar and vanilla
- spread on to the cool cake
- decorate with either a sprinkle of cinnamon or grated carrots.
- cut into slices
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If you would like more healthier cake recipes try these