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Banana and Carrot Cake



225g self-raising flour

2 tsp baking powder

80g light soft brown sugar

110g carrots, grated finely

55g sultanas or chopped dates

50g chopped walnuts

2 eggs, beaten

110g sunflower or olive oil spread, melted

2 ripe bananas, mashed


1  Preheat the oven to Gast Mark 5 /190C/375F and grease and line a 900g (2lb) loaf tin.

2  Sift the flour and baking powder into a mixing bowl.  Add the sugar, carrots, walnuts and sultanas or dates.  Mix well.

3  Stir in the eggs, margarine and bananas to make a soft dropping consistency.

4  Spoon into the prepared tin and bake for 1 hour, or until a skewer inserted into the centre comes out clean.

5  Coolin the tin for 5 minutes, then turn out to cool on a wire rack.


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