‘The combination of carrots with bananas in baking produces a very moist, light and fluffy cake. It is best eaten fresh but you can freeze it on the day it has been baked to retain that fresh taste for up to 3 months.
All-in-One Carrot Fluffy and Light Banana Cake
This cake is moist, light textured and fluffy and so very quick to make
- 300 g self raising flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 2 small bananas [or 200g if you weigh them]
- 2 large carrots [or 250g if you weigh them]
- 4 eggs
- 250 g sugar OR 1 use a mix of Sugar and Stevia in which case you will need 170g [1/3 less]
- 200 ml sunflower oil
- a pinch of salt
- zest of 1/4 orange
- zest of 1/4 lemon
- 1/8 teaspoon nutmeg
- Baking spray
- You will also need x2 20cm cake tins or equivalent. I used a loaf tin and made some muffins with the remaining batter
Preheat the oven to 180C. Prepare the baking dish with cooking spray and keep aside.
Use a food processor and start by adding the peeled bananas, orange and lemon zest. Process them then add the eggs. Process again until the mixture is smooth. Then add the eggs and sugar and process. Add the roughly chopped up carrots and pulse until they are broken down into small pieces. Add the sunflower oil, vanilla and nutmeg. Process.
In a separate bowl sift the self raising flour twice. Add the bicarbonate of soda, baking powder and salt. Mix through.
Pour half of the liquid ingredients into the flour mix and use a large metal spoon to fold in. Add the other half of the liquid ingredients and fold in again. Do not overmix.
Bake in the oven for 40 minutes. Leave to cook in the baking tin for 15 minutes then transfer to a wire rack.
If you prefer the Carrot Banana Cake recipe in Maltese click here