carrot and banana cake

This is a gorgeous extremely greed inducing fat bum cake.

what you need:

  • 200g caster sugar
  • 200g light muscovado sugar
  • 4 medium eggs
  • 400ml sunflower oil
  • 1 tsp vanilla extract
  • 400g self raising flour
  • level tsp baking powder
  • 2 tsp cinnamon
  • 400g of carrots
  • 1 very ripe banana
  • 300g philidelphia cheese (full fat!)
  • zest of an orange
  • 1 tsp orange juice
  • 3 heaped tbs icing sugar

what you do:

  • pop the muscavado and caster sugar, eggs, vanilla, and oil into a bowl and mix well.
  • sift the flour, baking powder and cinnamon into the bowl and mix.
  • peel and grate the carrots
  • mash the banana
  • add both to the bowl and fold in until well combined
  • pour the mixture into a buttered and lined roasting tin (around 20x30cm)
  • bake at 180C for 40 – 45 minutes until cooked thoroughly – remember the banana and carrot will make it a moist squidgy cake.


  • mix the full tub of philidelphia cream cheese, icing sugar, a tsp of fresh orange juice and the orange zest in a blender until combined (about 10 – 20 seconds) no over blending or it turns sloppy.
  • once cake is cool smother in frosting and eat greedily at any occasion you see fit.


I mix the frosting and keep it separately in the fridge and smear on individual pieces as I appear to have birthed children who do not like frosting. I can only assume this is some genetic disorder inherited from their father.


3 thoughts on “carrot and banana cake

  1. Pingback: custard splat sponge | really quite fickle

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