Carrot & Banana Cake

"This is a beautiful light flavoursome cake, originally from the Australian Women's Weekly "More Cake and Slices" cookbook. I use a mixture of walnuts and hazlenuts, and use grapeseed oil as the vegetable oil. Keeps well and is great in lunchboxes."
 
Carrot & Banana Cake created by Jen T
Ready In:
1hr 25mins
Yields:
Units:

ingredients

directions

  • Pre-heat oven to 160C (325F).
  • Grease 24cm round springform tin, line base with baking paper.
  • Sift flours, baking soda, spices and sugar into large bowl, stir in carrot and nuts.
  • Beat eggs and oil together and add to dry ingredients, together with banana.
  • Mix well.
  • Pour mixture into prepared tin.
  • Bake for about 1 1/4 hours.
  • Cool cake in pan.
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RECIPE MADE WITH LOVE BY

@catxx
Contributor
@catxx
Contributor
"Here in Australia, we are blessed with an abundance of beautiful fresh produce, and our multi-cultural background has given us lots of wonderful tastes and styles. I've loved food almost all my life (except for a bumpy early start...ate nothing but a slice of apple and a slice of cheese a day for my first two years!). For me, cookbooks are a springboard - I have a taste "on my tongue", I search for appropriate inspiration and voila! something that owes a little to the book, my creativity, and whatever is in my kitchen! That said, I adore Vikki Leng's "A Vegetarian Kitchen" and travel happily through Sheila Lukin's "All Around The World Cookbook". Jamie Oliver is also a favourite, and I've just discovered the Williams-Sonoma baking books!"
 

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  1. Jen T
    Carrot & Banana Cake Created by Jen T
  2. Jen T
    This was very easy to make and in the oven in no time at all. I made mine in my large loaf pan and cooked for 60mins. Very nice with a hot cuppa on a wet cold Sunday afternoon. No icing is a bonus....I can tell myself I am eating a healthy treat. Into my keeper file for sure :)
     
  3. catxx
    This is a beautiful light flavoursome cake, originally from the Australian Women's Weekly "More Cake and Slices" cookbook. I use a mixture of walnuts and hazlenuts, and use grapeseed oil as the vegetable oil. Keeps well and is great in lunchboxes.
     
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