Carrot Cake & Banana Combo
Serves 1 loaf
45 minutes
Oven
Ingredients
- 2 Cups Bokomo Cake Flour
- 2 Tsp Moirs Baking Powder
- 1 Tsp Bicarbonate of soda
- 1 Tsp ground cinnamon
- 4 Large Eggs
- 1 cup Pure Sugar (brown)
- Zest of 1 Orange
- 1 cup oil
- 2 cups grated carrot (4 medium carrots)
- 1 ½ cups mashed banana (4 large bananas)
- ¼ cup desiccated coconut ½ cup roughly chopped pecan nuts, plus extra to decorate the top of cake
For The Icing
- 100 grams of butter (room temperature)
- 2 ½ cups icing sugar
- 175grams cream cheese
- 2tsp milk
- 2stp lemon juice
Method
- Preheat oven to 150 degrees Celsius
- Sift the flower, baking powder, bicarbonate of soda and cinnamon together
- Beat the eggs and sugar together until light and fluffy, then add orange zest and oil and continue beating
- Fold in the sifted flour mix until smooth, then finally fold in the grated carrots, mashed bananas, coconut and pecan nuts
- Pour into the prepared cake tins and bake for 40-45mins or until a skewer is inserted into the centre comes out clean. Set aside in the tins for 20mins to cool before turning onto a wire rack to cool completely
- To make the icing, use an electric mixer to beat all the ingredients until light and fluffy. Once the cake is cooled, ice and decorate the top with chopped nuts
