While both taste incredibly well separate, carrots and bananas can also be combined into a single dessert for a flavour that you never would have imagined. It’s wholesome like a carrot cake, and light and moist like a banana cake. Give it a try and you’ll know!
- 1¼ cup (185 g) plain, all-purpose flour
- ½ cup (75 g) self-raising flour
- 1 tsp bicarbonate of soda (baking soda)
- 1 tsp mixed spice
- ½ teaspoon ground cinnamon
- 1 cup (220 g) firmly packed light brown sugar
- ¾ cup (80g) coarsely chopped walnuts
- 3 eggs, beaten lightly
- 2 cup coarsely grated carrot
- 1 cup mashed banana
- 1 cup (250 ml) vegetable oil
- 90 g cream cheese
- 90 g butter, softened
- 1 cup (160 g) icing sugar
Preheat oven to 160 C. Grease base and side of 24 cm round springform tin; line base with baking paper.
Sift flours, soda, spices and sugar into large bowl. Stir in walnuts, egg, carrot, banana and oil; pour mixture into tin. Bake about 1¼ hours. Cool cake in tin.
Make cream cheese frosting; beat cream cheese and butter in small bowl with electric mixer until as white as possible; gradually beat in icing sugar.
Top cold cake with frosting.
You will need about four medium carrots and two large overripe bananas. Use a light vegetable oil, such as canola.
Photo: bauersyndication.com.au / Additional reporting: Cherrie Lim