Carrot & Banana Cake Recipe
🕒 Total Time: 1 hour 25 minutes
🥄 Prep Time: 10 minutes
🍳 Cook Time: 1 hour 15 minutes
🍰 Yield: 1 cake
Description:
This delightful Carrot & Banana Cake recipe hails from the Australian Women’s Weekly “More Cake and Slices” cookbook, promising a delectable combination of flavors and a light, moist texture. Enhanced with a blend of walnuts and hazelnuts, and utilizing grapeseed oil for a healthier twist, this cake not only tastes fantastic but also keeps remarkably well, making it an ideal addition to lunchboxes or for enjoying as a weeknight treat.
Ingredients:
- 1 1/4 cups plain flour
- 1/2 cup self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp mixed spice
- 1/2 tsp cinnamon
- 1 cup brown sugar
- 3 eggs
- 3/4 cup grapeseed oil
- 3 carrots, grated
- 2 ripe bananas, mashed
Nutrition Facts (per serving):
- Calories: 4610.3
- Fat: 289g
- Saturated Fat: 40.6g
- Cholesterol: 634.5mg
- Sodium: 2399.7mg
- Carbohydrates: 464.5g
- Fiber: 25.8g
- Sugar: 246.5g
- Protein: 63g
Instructions:
- Preheat your oven to 160°C (325°F).
- Grease a 24cm round springform tin and line the base with baking paper.
- Sift the plain flour, self-raising flour, bicarbonate of soda, mixed spice, and cinnamon into a large bowl. Add the brown sugar, grated carrots, and nuts, then stir until well combined.
- In a separate bowl, beat the eggs and grapeseed oil together, then add them to the dry ingredients along with the mashed bananas.
- Mix the ingredients thoroughly until a smooth batter forms.
- Pour the batter into the prepared tin, spreading it evenly.
- Bake in the preheated oven for about 1 hour and 15 minutes, or until a skewer inserted into the center comes out clean.
- Cool the cake in the pan for a few minutes before transferring it to a wire rack to cool completely.
This Carrot & Banana Cake is a delightful treat that’s perfect for any occasion. Enjoy its moist texture and harmonious blend of flavors with every bite!
