Carrot & Banana Cake

Carrot & Banana Cake

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Who doesn’t love a nice slice of cake, especially when it’s loaded with goodies. Well this Carrot and Banana cake has 2 for the price of one!

I chose to forgo a classic sweetened cream cheese frosting but should you wish it’s simply a pack of Philly cream cheese with sufficient icing sugar to sweeten and an optional drop of vanilla extract.


  • 185g plain flour
  • 75g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp mixed spice
  • ½ tsp ground cinnamon
  • 200g soft brown sugar
  • 90g coarsely chopped pecans (or walnuts)
  • 3 eggs, beaten
  • 4 medium carrots, grated
  • 2 ripe bananas, mashed
  • 250ml vegetable oil


  1. Preheat your BBQ for 160oC of roasting / indirect heat.
  2. Grease a 24cm springform tin and line with parchment.
  3. Sieve the flour, soda, spices and sugar into a large bowl, stir in the remaining ingredients and pour the cake mixture into the prepared cake tin.
  4. Place an upturned large drip tray in the area of indirect heat and place the cake tin squarely in the centre of it. Close the lid and bake for 1¼ hours
  5. When you place a skewer into the centre of the cake and it comes out clean, remove the cake from the BBQ and allow to cool.

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