CARROT & BANANA CAKE

Carrot & Banana Cake image

This is a beautiful light flavoursome cake, originally from the Australian Women's Weekly "More Cake and Slices" cookbook. I use a mixture of walnuts and hazlenuts, and use grapeseed oil as the vegetable oil. Keeps well and is great in lunchboxes.

Provided by catxx

Categories Dessert

Time 1h25m

Yield 1 cake

Number Of Ingredients 11

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Ingredients

1 1/4 cups plain flour
1/2 cup self raising flour
1 teaspoon bicarbonate of soda (baking soda)
1 teaspoon mixed spice
1/2 teaspoon cinnamon
1 cup brown sugar, firmly packed
3/4 cup coarsely chopped nuts (walnuts, pecans, or hazlenuts)
3 eggs, lightly beaten
2 cups finely grated carrots
1 cup mashed banana
1 cup vegetable oil

Steps:

Pre-heat oven to 160C (325F).
Grease 24cm round springform tin, line base with baking paper.
Sift flours, baking soda, spices and sugar into large bowl, stir in carrot and nuts.
Beat eggs and oil together and add to dry ingredients, together with banana.
Mix well.
Pour mixture into prepared tin.
Bake for about 1 1/4 hours.
Cool cake in pan.

Nutrition Facts : Calories 4610.3, Fat 289, SaturatedFat 40.6, Cholesterol 634.5, Sodium 2399.7, Carbohydrate 464.5, Fiber 25.8, Sugar 246.5, Protein 63