Banana and Carrot Cake

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Banana and Carrot Cake

Serves 10

If a Banana Cake and a Carrot Cake had a cake baby – this would be it! This post has had a bit of a makeover to include the original recipe, some snazzy new photos and of course, the Thermomix conversion. Whichever way you make it, this cake is super simple, marvellously moist and all kinds of delicious. It’s totally yum when it’s naked, but don’t skip the icing if you can help it because the cream cheese frosting is totally the tops!

Ingredients

175g carrot

2 medium ripe bananas

3 medium eggs

175g soft brown sugar

175g plain flour

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon bicarbonate of soda

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. Preheat oven to 180C/160C fan-forced. Grease and 23cm springform tin.
    2. Grate the carrots and banana 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 and bicarb and mix for 10 seconds on speed 5. Scrape down sides and mix again for another 10 seconds on speed 5.
    6. 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.

Banana and Carrot Cake