This traditional carrot cake is made in one 20cm tin, although there is no reason why you couldn't make two and sandwich them together, if you are feeding a lot of people.
It is made with bananas, so the sponge is lovely and soft. Completelt different to the carrot & orange loaf cake.
It will rise and make a dome as it cooks, but that will sink back down as the cake cools, so it will be nice and flat by the time you put the frosting on top.
Ingredients:
150g soft brown sugar
2 large eggs
150ml sunflower oil
225g self-raising flour
2 teaspoons baking powder
2 bananas (200g)
2 large grated carrots (100g)
Topping:
125g icing sugar
40g butter
1 tablespoon milk
1 teaspoon vanilla essence
Pre-heat your oven to 180 degrees/160 degrees fan or gas mark 4 and grease a 20cm round cake tin and line it with baking paper.
Grate the carrots and chop and mash the bananas as finely as you can. There is no need to puree them. Put to one side for now.
Whisk the brown sugar with the eggs and the oil, making sure that all of the sugar is mixed in, to prevent brown sugar blobs forming in your cake. Then add the flour, baking powder, chopped bananas and carrots and whisk together.
Pour into the baking tin and bake for 50 minutes. When the cake is cooked, carefully lift it out of the tin, peel off the baking paper and let it cool on a wire rack.
To make the topping, whisk the icing sugar, butter, milk and vanilla essence together for at least 3 minutes, to make a lovely white, fluffy frosting. You can decorate the cake with sugar carrots, that you can buy in any supermarket, or chopped walnuts, or just sprinkle the top with icing sugar.
Adaptation
This recipe makes lovely carrot cake muffins. This amount is enough for 12 muffins, which you should bake for around 25 minutes.
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