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Beautiful Banana & Kickin’ Carrot Cake

If your bananas have achieved that distinctly cheetah look, and your carrots are slightly off kilter, don’t throw them away! Make the most wondrously creamy cake. All you need are those baking essentials flour, eggs, sugar and oil plus your leftover fruit and tidbits.

Banana & Carrot Cake 2


  • 2 large ripe bananas, mashed
  • 200g plain flour
  • 175ml sunflower oil
  • 150g soft brown sugar
  • 4 large eggs, lightly beaten
  • 125g carrots, grated
  • 125g sultanas
  • 125g walnuts, bashed
  • Zest of 2 oranges
  • Juice of 1 orange
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon

For the icing

  • 150g cream cheese
  • 100g icing sugar, sifted
  • Zest and juice of 1 lemon


  1. Place the mashed banana, oil, sugar, eggs, carrots, sultanas, half the walnuts and the juice and zest of the orange into a large mixing bowl and mix together
  2. Using the same bowl, sift the flour, bicarbonate of soda and cinnamon on top of the wet ingredients and beat until the mixture is smooth
  3. Pour the mixture into a greased tin and place in your halogen oven, on the lower rack, and cake for 35 minutes at 180°C
  4. Turn the heat down to 160°C and continue to bake for a further 30 – 40 minutes until the cake is cooked through
  5. Leave to cool slightly in the tin for about 10 minutes. Turn out onto a cooling rack and allow to cool completely.
  6. For the icing, beat the cream cheese, icing sugar and lemon in a bowl until smooth. Pipe over cake or spread with a knife. Loosely top with the remaining walnuts and serve

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