Quick & Fluffy Carrot And Banana Cake Recipe for Sweet Success

Baking a delightful carrot and banana cake combines unexpected flavors that surprise every baker.

Sweet tropical fruit meets earthy root vegetables in this magical dessert.

Moist crumbs promise incredible texture and depth beyond standard recipes.

Ripe bananas whisper gentle sweetness while grated carrots add nutritious complexity.

Warm spices dance through each tender slice, creating comfort in every bite.

Subtle nutmeg and cinnamon weave magic into this simple yet extraordinary treat.

You’ll want to share this incredible creation with everyone around your table.

Why Mary Berry Carrot And Banana Cake Is Moist And Flavorful

• Boost Nutritional Value: Packed with wholesome ingredients like carrots, bananas, and walnuts, this cake delivers a powerful punch of vitamins, minerals, and fiber in every delightful slice.
• Simplify Baking Process: Minimal ingredients and straightforward mixing technique make this recipe perfect for bakers of all skill levels, from novice to experienced home cooks.
• Create Versatile Dessert: Suitable for multiple occasions like afternoon tea, family gatherings, potlucks, or casual weekend treats, this cake adapts beautifully to different settings and preferences.
• Customize with Ease: Flexible recipe allows simple modifications like swapping nuts, adjusting sweetness, or adding spices to match personal taste and dietary needs.

Ingredients In Mary Berry Carrot And Banana Cake

• Bananas: Ripe bananas provide natural sweetness and moisture to the cake.
• Carrots: Freshly grated carrots add texture and a subtle earthy flavor to the cake.
• Flour: All-purpose flour creates the cake's basic structure and foundation.
• Eggs: Eggs help bind the ingredients and provide richness to the cake.

• Oil, Milk: These ingredients ensure the cake remains tender and moist.
• Honey, Lemon Juice: These add depth of flavor to the cream cheese icing.

• Baking Powder, Sugar: These ingredients help the cake rise and provide sweetness.
• Walnuts, Cream Cheese: Chopped walnuts add crunch, while cream cheese creates a smooth, tangy icing.

How To Bake Mary Berry Carrot And Banana Cake

Step 1: Prepare Baking Space

Warm up your oven to 180°C (350°F). Grab a 7-inch round cake pan and line it with parchment paper, then lightly coat with cooking spray or butter.

Step 2: Create Banana Base

• Eggs
• Vegetable oil
• Milk

Whisk these ingredients until they form a smooth, creamy mixture.

Step 3: Combine Dry Ingredients

• All-purpose flour
• Baking powder
• Granulated sugar

Stir carefully until ingredients are just incorporated, avoiding overmixing.

Step 4: Add Texture and Crunch

• Freshly grated carrots
• Chopped walnuts

Ensure ingredients are evenly distributed throughout the cake mixture.

Step 5: Bake to Perfection

Pour the batter into the prepared cake pan. Slide into the preheated oven and bake for 50 minutes. The cake is ready when it springs back when touched and develops a golden-brown surface.

Step 6: Cool and Prepare Frosting

• Cream cheese
• Honey
• Fresh lemon juice

Mix until smooth and creamy.

Step 7: Frost and Finish

Spread the cream cheese frosting evenly over the cooled cake. Sprinkle additional chopped walnuts on top for extra crunch and visual appeal.

Tips For The Best Carrot And Banana Cake

• Swap Nuts for Alternatives: Replace walnuts with seeds or skip entirely for nut-free diets, ensuring everyone can enjoy this delicious cake.
• Check Cake Doneness Carefully: Insert a skewer into the center – if it comes out clean with no wet batter, your cake is perfectly baked.
• Control Moisture Levels: Use ripe, soft bananas for natural sweetness and extra moisture, preventing a dry cake texture.
• Adjust Sweetness Easily: Reduce sugar for a less sweet version or use alternative sweeteners like maple syrup or stevia.
• Room Temperature Ingredients Matter: Ensure eggs and dairy are at room temperature for smoother mixing and better cake consistency.

Tasty Twists On Mary Berry Carrot And Banana Cake

• Gluten-Free Version: Replace wheat flour with almond flour or gluten-free baking mix for a celiac-friendly cake.
• Vegan Adaptation: Swap eggs with mashed flax seeds, use coconut oil instead of regular oil, and replace cream cheese frosting with cashew-based cream.
• Low-Sugar Option: Substitute sugar with stevia or monk fruit sweetener, and use unsweetened applesauce to reduce overall sugar content.
• Nut-Free Alternative: Remove walnuts and replace with sunflower seeds or pumpkin seeds for crunch, and use seed butter in frosting for added nutrition.

Perfect Pairings For Mary Berry Carrot And Banana Cake

• Pair Creamy Cream Cheese Frosting with Warm Chai Latte: The spicy, aromatic chai perfectly complements the cake's sweet and earthy flavors, creating a cozy and comforting taste experience.
• Create Zesty Orange Infused Tea Companion: A light, citrusy tea balances the cake's richness, enhancing the subtle lemon notes in the cream cheese frosting while refreshing the palate.
• Serve Alongside Vanilla Bean Ice Cream: The cool, smooth vanilla ice cream provides a delightful contrast to the warm, textured cake, adding a luxurious creamy element to each bite.
• Match with Caramel Macchiato: The rich, buttery caramel notes beautifully highlight the cake's nutty and sweet profile, creating a decadent dessert combination.

Storing Mary Berry Carrot And Banana Cake Properly

• Store cake covered in plastic wrap or airtight container for up to 5 days in the refrigerator. Keep at cool temperature to maintain freshness.
• Wrap completely cooled cake tightly in plastic wrap, then aluminum foil. Freeze for maximum 3 months. Thaw overnight in refrigerator before serving.
• Cut cake into individual portions, wrap each slice separately in plastic wrap. Place wrapped slices in freezer bag. Thaw individual slices at room temperature for 30-45 minutes.
• Warm refrigerated cake slices in microwave for 15-20 seconds. For frozen slices, microwave for 30-45 seconds until slightly warm. Avoid overheating to prevent dryness.

FAQs For Mary Berry Carrot And Banana Cake

• Can I make this cake without walnuts?

Yes, you can easily omit walnuts or replace them with another nut like pecans or simply skip nuts altogether without affecting the cake’s basic structure.

• Is this recipe suitable for vegetarian diets?

Absolutely! This carrot and banana cake is vegetarian-friendly, using basic ingredients like eggs, flour, and fresh produce.

• How ripe should my bananas be for this recipe?

Use very ripe bananas with dark spots, as they provide more natural sweetness and create a softer, more moist cake texture.

• Can I use whole wheat flour instead of regular flour?

Yes, you can substitute up to half the all-purpose flour with whole wheat flour, which will add a slightly nuttier flavor and more fiber to the cake.

Carrot And Banana Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 22 reviews

• Total Time: 65 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Sweet aromas of cinnamon and nutmeg dance through this delightful Carrot and Banana Cake, blending comfort with wholesome ingredients. Home bakers will love its moist crumb and balanced flavors, creating a dessert that feels like a warm embrace from grandma’s kitchen.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 125 grams grated carrot
• 2 ripe bananas
• 2 free-range eggs
• 250 grams self-raising wholemeal flour

Sweeteners and Sugars:

• 150 grams light muscovado sugar
• 2 teaspoons honey
• 1 tablespoon whole milk

Nuts and Additional Ingredients:

• 60 grams chopped walnuts
• 150 milliliters (5 fluid ounces) sunflower oil
• 2 teaspoons baking powder
• 250 grams low-calorie cream cheese
• Juice of 1 lemon
• Extra walnuts and pistachios for topping

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the baking station by warming the oven to 180C (fan 170C) and preparing a 7-inch round cake tin with parchment lining and light grease.
2. Create a smooth banana mixture by thoroughly mashing ripe bananas and incorporating eggs, vegetable oil, and milk until well blended.
3. Gradually introduce dry ingredients including flour, baking powder, and sugar, stirring gently to achieve a consistent texture without overmixing.
4. Enhance the cake’s flavor and nutrition by delicately folding freshly grated carrots and finely chopped walnuts into the batter.
5. Transfer the mixed batter into the prepared cake tin, ensuring even distribution for uniform baking.
6. Bake in the preheated oven for approximately 50 minutes, monitoring until the cake develops a golden surface and springs back when lightly touched.
7. Allow the cake to cool completely at room temperature, which helps stabilize its structure and prevents icing from melting.
8. Craft a creamy topping by whisking cream cheese with smooth honey and a splash of bright lemon juice until silky and well-combined.
9. Generously spread the prepared icing across the cooled cake’s surface, creating an even layer.
10. Garnish the finished cake with additional chopped walnuts for texture and visual appeal.

Notes

• Check banana ripeness by looking for dark brown or black spots, which indicate maximum sweetness and perfect moisture for the cake.
• Grate carrots finely to ensure even distribution and smooth texture throughout the cake batter.
• Consider using whole wheat flour for added nutrition and a slightly nutty flavor profile without compromising the cake’s tenderness.
• Replace honey with maple syrup for a different subtle sweetness in the frosting, creating an alternative flavor variation.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 283 kcal
• Sugar: 14 g
• Sodium: 145 mg
• Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 37 mg