Carrot & Banana Cake


This is a lovely moist cake from another Women’s Weekly cookbook.  I use the same recipe to make carrot cake.  Just substitute the banana portion for carrot ( Total 3 cups of grated carrot).

Carrot Cake


  • 11/4 cups plain flour
  • 1/2 cup self-raising flour
  • 1 tsp bicarbonate soda
  • 1 tsp mixed spice
  • 1/2 tsp ground cinnamon
  • 1 cup firmly packed brown sugar
  • 3/4 cup coarsely chopped walnuts
  • 3 eggs beaten
  • 2 cups coarsely grated carrot
  • 1 cup mashed banana
  • 1 cup vegetable oil


Grease base and side of 24cm round springform tin; line base with baking paper. Preheat oven to moderately slow (170/150 deg C fan forced).

Sift  flours, soda, spices and sugar into large bowl. Stir in walnuts, egg, carrot, banana and oil; pour mixture into prepared tin.

Bake about 11/4 hours. Cool in cake tin.

Make cream cheese frosting and ice cake when cold.

Carrot Cake

Cream Cheese Frosting

  • 90g cream cheese
  • 90g butter
  • 1 cup Icing Sugar
  • 1/2 tsp Lemon Juice (optional)

Beat cream cheese and butter until white as possible, gradually beat in icing sugar until fully mixed. Add lemon juice if you wish for a bit of tang.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s