This cake is moist, light textured and fluffy and so very quick to make
300gself raising flour
1teaspoonbicarbonate of soda
2small bananas [or 200g if you weigh them]
2large carrots [or 250g if you weigh them]
250gsugar OR 1 use a mix of Sugar and Stevia in which case you will need 170g [1/3 less]
a pinch of salt
zest of 1/4 orange
zest of 1/4 lemon
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.