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.  Banana recipes are quite moist because of the mashed bananas.

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 cake in a bundt pan.

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.