Carrot & Banana Cake

Total Time
1hr 25mins
10 mins
1 hr 15 mins

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.

Skip to Next Recipe




  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.