Our oldest and most loved cake recipe, this Carrot and Banana Cake is a fantastic choice if you’re looking for a simple yet impressive bake that is guaranteed to please. So easy, delicious and freezes well – a total favourite. This Carrot and Banana Cake is a great afternoon tea choice or even a celebration cake for a special occasion.
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
For the cake...
250g/8oz plain flour
2 tsp baking powder
½ teaspoon mixed spice
150g/5oz golden caster sugar
50g/2oz walnuts chopped
125g/4oz carrot, peeled and grated (roughly 2 carrots)
2 ripe bananas, mashed
150ml/¼ pint Mellow Yellow Rapeseed Oil
For the topping...
200g of Philadelphia cream cheese
100g/6oz icing sugar, sifted
½ fresh vanilla pod or ½ teaspoon vanilla essence
Preheat oven to 180ºC, 350ºF, Gas Mark 4. Grease and line a 20cm (8 inch) round cake tin.
Sift together the flour and the baking powder and stir in the sugar and mixed spice. Add the sultanas, walnuts, carrot and bananas and mix lightly. Make a well in the centre, add the eggs and the oil and beat thoroughly.
Turn the mixture into the cake tin and bake for 1 hour. Allow to stand for 10 minutes before turning out onto a cooling rack.
Mix all the topping ingredients thoroughly together. Spread over the cold cake and leave in a cool place to harden up slightly before serving.
This cake will keep in the fridge up to 3 days and also freezes well.