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Banana and carrot cake
A lovely, moist and light cake which is very easy to make.
What you need
- 2 large bananas
- 175 g young carrots, weight when peeled and grated
- 50 g shelled walnuts, coarsely chopped
- 200 g caster sugar
- 3 eggs, beaten
- 275 g plain flour, you can use half white and half wholemeal if you like
- 1/2 tsp bicarbonate of soda
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 175 ml corn oil
Method
Preheat oven to 160°C.
Blend the bananas and grated carrots in a large mixing bowl. Add the walnuts, sugar and eggs. Beat well.
Sift the flour with the bicarbonate of soda, baking powder and cinnamon. Add to the other ingredients with the oil. Beat briskly until all ingredients are well blended.
Spoon into a lightly greased and lined 23 cm (9in) round or 20cm (8in) square cake tin.
Bake in the oven for 65-70 min until firm. Allow to cool for 5 min in the tin.
Turn out onto a wire cooling rack. Leave to cool completely. Serve in slices.
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Preparation 20 minutes Cook 1 hour, 5 minutes Total 1 hour, 25 minutes -
Energy 4039 kcal/serving Fat 17.2 g/serving Carbohydrates 487.81 g/serving Glycaemic Index 64 Glycaemic Load 315.01 
Serving suggestion
Cook's tip
Make a topping from 100g curd cheese, 175g icing sugar and 1 tbsp lemon juice blended together.
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 16900 | 1358 | 10475 | 8350 |
| Energy (kcal) | 4039 | 324 | 2500 | 2000 |
| Protein (g) | 57.5 | 4.62 | ||
| Carbohydrate (g) | 490 | 39.4 | 345 | 275 |
| Fat (g) | 213 | 17.2 | 95 | 70 |
| Fat (saturated) (g) | 28.8 | 2.31 | ||
| Fibre (g) | 20.7 | 1.66 | ||
| Sodium (mg) | 1412 | 113 | ||
| Salt (equivalent) (g) | 3.53 | 0.28 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 2900 | 233 | 800 |
| Vitamin B-12 (µg) | 1.32 | 0.11 | 1 |
| Vitamin B-6 (mg) | 2.11 | 0.17 | 2 |
| Vitamin C (mg) | 37.2 | 2.99 | 60 |
| Vitamin D (µg) | 91.5 | 7.36 | 266 |
| Vitamin E (mg) | 38.2 | 3.07 | 10 |
| Zinc (mg) | 5.85 | 0.47 | 15 |
| Calcium (mg) | 1395 | 112 | 800 |
| Folate (mcg) | 644 | 51.8 | 200 |
| Iron (mg) | 19.7 | 1.59 | 14 |
| Magnesium (mg) | 256 | 20.6 | 300 |
| Niacin (mg) | 20.3 | 1.63 | 18 |
| Pantothenic acid (mg) | 4.20 | 0.34 | 6 |
| Riboflavin (mg) | 2.44 | 0.20 | 1.6 |
| Phosphorous (mg) | 1530 | 123 | 800 |
| Thiamin (mg) | 2.60 | 0.21 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
Citrus free
Cow-dairy free
Dairy free
Peanut free
Shellfish free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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