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

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