Name: Carrot and banana cake
Cook time: 95 min
Total time: 95 min
Yield: 10
Ingredients: 1 1/4 cup (185g) plain (all-purpose) flour; 1/2 cup (75g) self-raising flour; 1 teaspoon bicarbonate of soda (baking soda); 1 teaspoon mixed spice; 1/2 teaspoon ground cinnamon; 1 cup (220g) firmly packed light brown sugar; 3/4 cup (80g) coarsely chopped walnuts; 3 eggs, beaten lightly; 2 cup coarsely grated carrot; 1 cup mashed banana; 1 cup (250ml) vegetable oil; 90 gram (3 ounces) cream cheese; 90 gram (3 ounces) butter, softened; 1 cup (160g) icing (confectioners') sugar

Carrot and banana cake

Ever wondered what it would be like to combine carrot cake and banana cake? This dense and moist cake is delicious topped with a rich and tangy cream cheese frosting.

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Serves 10

Cook

1H 35M

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Ingredients

1 1/4 cup (185g) plain (all-purpose) flour

1/2 cup (75g) self-raising flour

1 teaspoon bicarbonate of soda (baking soda)

1 teaspoon mixed spice

1/2 teaspoon ground cinnamon

1 cup (220g) firmly packed light brown sugar

3/4 cup (80g) coarsely chopped walnuts

3 eggs, beaten lightly

2 cup coarsely grated carrot

1 cup mashed banana

1 cup (250ml) vegetable oil

90 gram (3 ounces) cream cheese

90 gram (3 ounces) butter, softened

1 cup (160g) icing (confectioners') sugar

Method

1.Preheat oven to 160°C/325°F. Grease base and side of 24cm (10 inch) round springform tin; line base with baking paper.

2.Sift flours, soda, spices and sugar into large bowl. Stir in walnuts, egg, carrot, banana and oil; pour mixture into tin. Bake about 1¼ hours. Cool cake in tin.

3.Make cream cheese frosting; beat cream cheese and butter in small bowl with electric mixer until as white as possible; gradually beat in icing sugar.

4.Top cold cake with frosting.

You will need about four medium carrots and two large overripe bananas. Use a light vegetable oil, such as canola.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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