Carrot & Banana Cake

catxx's Note:

This is a beautiful light flavoursome cake, originally from the Australian Women's Weekly "More Cake and Slices" cookbook. I use a mixture of walnuts and hazlenuts, and use grapeseed oil as the vegetable oil. Keeps well and is great in lunchboxes.

• Total Time: 1 hrs 25 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Yield: 1 cake

• 1 1/4 cups plain flour
• 1/2 cup self raising flour
• 1 teaspoon bicarbonate of soda (baking soda)
• 1 teaspoon mixed spice
• 1/2 teaspoon cinnamon
• 1 cup brown sugar, firmly packed
• 3/4 cup coarsely chopped nuts (walnuts, pecans, or hazlenuts)
• 3 eggs, lightly beaten
• 2 cups finely grated carrots
• 1 cup mashed banana
• 1 cup vegetable oil

Directions:

1. Pre-heat oven to 160C (325F).
2. Grease 24cm round springform tin, line base with baking paper.
3. Sift flours, baking soda, spices and sugar into large bowl, stir in carrot and nuts.
4. Beat eggs and oil together and add to dry ingredients, together with banana.
5. Mix well.
6. Pour mixture into prepared tin.
7. Bake for about 1 1/4 hours.
8. Cool cake in pan.

Reviews

[Jen T]

This was very easy to make and in the oven in no time at all. I made mine in my large loaf pan and cooked for 60mins. Very nice with a hot cuppa on a wet cold Sunday afternoon. No icing is a bonus....I can tell myself I am eating a healthy treat. Into my keeper file for sure :)