Banana & carrot Cake
Member recipe

Banana & carrot Cake

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(9 ratings)

Member recipe by


Serves 8

A deliciously moist carrot cake, perfect with a strong cup of tea and a good book! The trouble is stopping at one slice!

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  • 3 eggs
  • 180g soft brown sugar
  • 180g plain flour
  • 2 tsp baking powder
  • pinch of salt
  • 1 tsp Bicarbonate of soda
  • 180g Sunflower oil
  • 120g walnut pieces or almonds
  • 2 ripe bananas, mashed
  • 180g grated carrot
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • 1/2 tsp of ground nutmeg
  • handful of sultanas (Or mixed fruit if needs using)
  • Zest of 1 orange
  • 2 tbsp fresh orange juice (You could use half an orange in juice for a really moist cake, if you do then decorate with small zigzags of icing rather than a heavy topping)
  • For the topping: (Optional)
  • 80g Butter
  • 80g Cream cheese
  • 175g icing sugar
  • 1 tsp vanilla extract
  • chopped walnuts or almonds to decorate


    1. Pre-heat the oven to 170C. Line and grease a 20cm diameter cake tin. Mix the sugar, eggs and orange juice until well combined and thickened. sift in (Together) the flour, baking powder, salt, bicarb, cinnamon, mixed spice and nutmeg.
    2. Mix these all together thoroughly and then add the oil, almond/walnuts, bananas, carrot, sultanas and Zest. Give this a thorough mix then pour into the prepared cake tin.
    3. Bake for 1 hour and 15 minutes or until it is cooked. Remember if the skewer or knife comes out clean then it is ready. If it is not ready and is starting to get quite brown on the top then place a piece of foil over the top. When out of the oven cool on a wire rack.
    4. If icing: Beat the butter and cheese together to form a smooth paste, then add the sugar and vanilla. Spread all over the cold cake and decorate around the edges with the whole nuts. I don't decorate our cakes as I am always making them for lunches and too much sugar is a sin!!! However I always decorate my cakes for visitors etc. If you like a topping but like me take them to work, then just before you put the cak in the oven either place some blanched almonds on top of the mixture or some demerara sugar sprinkled all over, this gives a sweet crunchy top! Or mix a very small drop of water in some sieved icing sugar until it makes a thick paste and pour in streaks over the top of your cold cake. This is sweet but less messy than cheese topping!

Comments, questions and tips

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10th Feb, 2019
This is so light and fluffy, it’s absolutely delicious! I cooked at 150c fan for 1 hour and it came out perfect.
Anna Patarakina
12th Dec, 2017
Fantastic! So happy with this cake - brilliant moist texture. Cake was gone in a moment!
1st Apr, 2017
* WAAAAAY too much sugar in this recipe, I ended up taking 2/3rds of it back out again, the banana and carrot has it's own sweetness, so save your teeth and the calories and only use a small amount of sugar * the cake tin wasn't big enough, I had to use TWO 20cm cake tins * the cakes were cooked in 35 minutes, NOT an hour and 15, like the recipe suggested
14th Jan, 2017
An excellent cake for a special occasion. Moist and delicious. I added half a teaspoon of orange oil to enhance the orange flavour. The cream cheese icing was rather runny, but looked attractive as it oozed down the side of the cake. Definitely one to make again!
28th Jun, 2012
quick question - my mixture was very runny even before I added the oil and then I wasn't sure if it was 180mls of oil or 180g as the recipe said. In the end I added 1/2 a cup and it's in the oven now.... is the mixture supposed to be runny? and should it be 180mls of oil? thanks
6th Mar, 2011
A gorgeous moist cake. I prefer to use the juice of a whole orange for extra moistness and I opt out of adding sultanas. It really goes down a storm.
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7th Sep, 2016
This recipe is really moist and makes great Cupcakes/Muffins. I get great reviews every time I make it for family or friends. I use ground almonds or walnut because I have a few that don't like nuts. The ground nuts add to the moistness. I serve it with Orange flavoured Cream Cheese Frosting
20th Apr, 2016
This cake is absolutely delicious. I followed it in the main except used raisens instead of sultanas. It needed an extra 30 mins altho my oven generally requires a slightly longer cooking time. The cake was so lovely and moist I give it 5 out of 5 and I will make it again in the future.