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.

  • 1 hr 35 mins cooking
  • Serves 10
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  • 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


  • 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.

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