Carrot and banana bundt cake

Carrot and banana cakes are firm favourites in our house. Sometimes I cannot decide which one to bake and other times I have requests to bake both cakes. This combination seems to have actually won over the individual carrot or banana cakes.

I have had a few inspirations to come up with this and this always goes down as a treat. In this recipe I will show you how to make a carrot and banana bundt cake.

Ingredients

  • 280 grams self raising flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon powder
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 100grams light muscovado sugar
  • 75g caster sugar
  • 175grams grated carrots
  • 175 ml vegetable oil (I use rapeseed oil)
  • 3 large eggs
  • 2 ripe bananas, mashed
  • 50 grams walnuts or pecans chopped (optional)

Method

  • Preheat the oven to 180C/350F
  • Grease and flour a 9 inch (23cm) bundt tin generously, with butter
  • Place all the wet ingredients into a bowl and mix
  • Add the sugar and stir
  • Finally add all the dry ingredients and the nuts, if using and mix well
  • Put mixture into the bundt tin and bake in the oven for 35-40 minutes or until well risen and golden brown. Test with a cake tester or toothpick inserted in the middle and if it comes out clean it is done.
  • Let it cool in the cake tin for 10 minutes before transferring to a wire rack to cool completely

Tips
If you do not have a bundt cake tin you can use a 23cm/9inch round spring form cake tin (bake for 1 hour 5minutes or until well risen and golden brown)or a tray bake tin (for 30-35mins or until well risen and golden brown) and cut the cake into squares to serve.

Always test you cakes with a cake tester or toothpick in the middle, if it comes out clean it’s ready.

To decorate
Dust with some icing sugar

Or

Cream cheese icing
200 grams cream cheese
1 teaspoon vanilla extract
100 grams icing sugar

Cream cheese Icing Method

Mix everything in a bowl and beat until smooth and spread over the cooled cake.

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