Banana and Carrot Cake

If a Banana Cake and a Carrot Cake had a cake baby – this would be it.

This bake combines two of my favourite cakes – banana and carrot – and includes both fruit and veggies which in my opinion, basically makes it a health food!

These days I rarely buy special ingredients for baking instead preferring to use up what I have in the fridge, freezer or pantry. I always have a good supply of carrots which was fortuitous as my in laws were coming to stay and carrot cake is my mother-in law’s-favourite.

Their visit coincided with her partner, Bryan’s (nearly)  birthday so I thought that this would make a great birthday cake. In fact, I once made this for my mother-in-law’s birthday when she came to visit us down under many moons ago.

I was telling David of my grand birthday cake plan when he asked me if Bryan even liked carrot cake to which I replied it’s impossible not to like this cake. Well, that’s my theory and I’m sticking to it!

This cake is a great make ahead option as the uniced cake can be frozen which was just as well as I had double booked the guest room the week of the in-laws visit meaning I had a friend leaving and the in-laws arriving on the same day! Decorating this bake is a piece of cake (excuse the pun,) and is a great option when you’re tight for time.

Apart from being freezr friendly, this cake is easy to make, super moist and all kinds of delicious. It can of course be enjoyed “naked” but don’t skip the icing because that cream cheese frosting really is the tops.

It’s versatile too, if you don’t fancy a round cake, try this in a loaf tin or make individual cupcakes in a muffin tin – just adjust the cooking time accordingly.

So tell me, are you a fan of carrot cake? And have you ever double booked yourself?

Serves 10

Ingredients

175g carrot

2 medium ripe bananas

3 medium eggs

175g soft brown sugar

175g plain flour

2 teaspoons baking powder

1 teaspoon bicarbonate of soda

1 teaspoon salt

1 teaspoon cinnamon

175ml sunflower oil

175g walnut pieces

ICING

75g butter, softened

75g cream cheese

150g icing sugar, sifted

1 teaspoon vanilla extract

Chopped walnuts, to decorate

How to

1. Preheat oven to 180C/160C fan-forced. Grease and 23cm springform tin.
2. Grate the carrots and mash the banana.
3. Beat the eggs and the sugar together until thick.
4. Sift in the flour, baking powder, salt and bicarbonate of soda. Mix well then add the oil and walnuts, then the banana and carrot.
5. Pour into the tin. Bake for about an hour or until a skewer comes out clean. Cover with foil if it begins to brown too much. Cool on a rack.
6. For the icing, beat the butter and cheese together, then add the sugar      and vanilla. Spread on the cold cake. Finish with walnuts.

How to – Thermomix

1. 1. Preheat oven to 180C/160C fan-forced. Grease and 23cm springform tin.
   2. Grate the carrots on speed 5 for 8 seconds. Set aside.
   3. Add the eggs and sugar to the TM bowl and mix for  20 seconds on speed 5.
   4. Add the oil and mix for 10 seconds on speed 5.
   5. Add flour, salt, baking powder, bicarb and cinnamon and mix for 10 seconds on speed 5. Scrape down sides and mix again for another 10 seconds on speed 5.
   6. Break the banana into chunks. Add grated carrot and banana and mix for 5 seconds on speed 4.
   7. Add the walnuts and mix for 10 seconds on reverse speed 4.
   8. Pour into the tin. Bake for about an hour or until a skewer comes out clean. Cover with foil if it begins to brown too much. Cool on a rack.
   9. For the icing, add all the ingredients to TM bowl and mix for 30 seconds on speed 5 or until smooth.