Mary Berry’s Carrot and Banana Cake is made with eggs, caster sugar, sunflower oil, self-raising flour, baking powder, ripe bananas, and coarsely grated carrots. This delicious Carrot and Banana Cake recipe creates a tasty dessert that takes about 1 hour and 55 minutes to prepare and can serve up to 8-12 people.
Ingredients Needed
For the Cake:
- 4 eggs, beaten
- 275g (10oz) caster sugar
- 250ml (9fl oz) sunflower oil, plus extra for greasing
- 275g (10oz) self-raising flour
- 2 tsp baking powder
- 2 small ripe bananas, peeled and mashed (about 200g/7oz)
- 2 medium carrots (150g/5oz), peeled and coarsely grated
For the Icing:
- 280g (10oz) full-fat cream cheese
- 150g (5oz) butter, softened
- 1 tsp vanilla extract
- 250g (9oz) icing sugar, sifted
How To Make Carrot And Banana Cake
- Prepare the Tins: Preheat the oven to 180°C/160°C fan/Gas 4. Grease two 20cm (8in) round sandwich tins with sunflower oil and line the bases with baking paper.
- Make the Cake: Place the eggs, caster sugar, and sunflower oil in a bowl and beat until just combined. Measure the remaining cake ingredients into the same bowl and beat together well. Divide the mixture evenly between the tins and smooth the tops.
- Bake the Cake: Bake in the oven for 35–40 minutes until golden, firm in the middle, and shrinking away from the sides of the tins. Set aside to cool for 10 minutes, then remove from the tins and leave to cool on a wire rack.
- Make the Icing: Whisk the cream cheese and butter together in a bowl, either by hand or using an electric hand whisk. Add the vanilla extract and icing sugar, then whisk again until smooth.
- Assemble the Cake: Once the sponges are cold, use half the icing to sandwich them together. Sit on a plate and use the remaining icing to cover the top of the cake in a pretty swirl. Place in the fridge to chill for at least an hour, then cut into wedges to serve.
Recipe Tips
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas with lots of brown spots for the best taste.
- Grate Carrots Finely: Grate the carrots as finely as possible. This helps them blend into the cake and ensures even distribution for a moist texture.
- Cool Cakes Completely: Allow the cakes to cool completely on a wire rack before icing. If they are warm, the icing may melt and slide off.
- Chill the Icing: For easier spreading, chill the icing in the fridge for about 15 minutes before using it. This will help it hold its shape better when decorating the cake.
How To Store Leftovers?
- Refrigerate: First, let the leftover Carrot and Banana Cake cool until it reaches room temperature. Then, wrap the cake in plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 5 days.
- Freeze: To freeze the cake, let it cool completely, then wrap it tightly in plastic wrap and foil or place it in a freezer-safe container. The cake can be frozen for up to 3 months. To thaw, move it to the refrigerator for several hours or overnight before serving.
Nutrition Facts
Serving Size: 1 slice (based on a total of 8-12 servings)
- Calories: 324
- Total Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 50mg
- Sodium: 212mg
- Potassium: 220mg
- Total Carbohydrate: 39g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Vegetable Lasagne
- Mary Berry Banoffee Pie
- Mary Berry Lemon And Blueberry Muffins
- Mary Berry Raspberry Frangipane Tart
Mary Berry Carrot And Banana Cake
Description
Mary Berry’s Carrot and Banana Cake is made with eggs, caster sugar, sunflower oil, self-raising flour, baking powder, ripe bananas, and coarsely grated carrots. This delicious Carrot and Banana Cake recipe creates a tasty dessert that takes about 1 hour and 55 minutes to prepare and can serve up to 8-12 people.
Ingredients
For the Cake:
For the Icing:
Instructions
- Prepare the Tins: Preheat the oven to 180°C/160°C fan/Gas 4. Grease two 20cm (8in) round sandwich tins with sunflower oil and line the bases with baking paper.
- Make the Cake: Place the eggs, caster sugar, and sunflower oil in a bowl and beat until just combined. Measure the remaining cake ingredients into the same bowl and beat together well. Divide the mixture evenly between the tins and smooth the tops.
- Bake the Cake: Bake in the oven for 35–40 minutes until golden, firm in the middle, and shrinking away from the sides of the tins. Set aside to cool for 10 minutes, then remove from the tins and leave to cool on a wire rack.
- Make the Icing: Whisk the cream cheese and butter together in a bowl, either by hand or using an electric hand whisk. Add the vanilla extract and icing sugar, then whisk again until smooth.
- Assemble the Cake: Once the sponges are cold, use half the icing to sandwich them together. Sit on a plate and use the remaining icing to cover the top of the cake in a pretty swirl. Place in the fridge to chill for at least an hour, then cut into wedges to serve.
Notes
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas with lots of brown spots for the best taste
- Grate Carrots Finely: Grate the carrots as finely as possible. This helps them blend into the cake and ensures even distribution for a moist texture.
- Cool Cakes Completely: Allow the cakes to cool completely on a wire rack before icing. If they are warm, the icing may melt and slide off.
- Chill the Icing: For easier spreading, chill the icing in the fridge for about 15 minutes before using it. This will help it hold its shape better when decorating the cake.
Mary Berry Carrot And Banana Cake