Mary Berry Carrot and Banana Cake is a moist, spiced sponge cake that uses mashed bananas and grated carrots to create natural sweetness and softness. It’s similar to a classic carrot cake but with added richness and fruitiness from the banana. The batter is mixed with eggs, oil, flour, sugar, and spices, then baked until golden and fluffy. Many versions include nuts, raisins, or cream cheese frosting, making it a versatile cake that suits both simple and indulgent occasions.
200g self-raising flour
150g light brown sugar
2 ripe bananas, mashed
150g grated carrots
2 large eggs
100ml vegetable oil
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Pinch of salt
Optional: 50g chopped walnuts or raisins
200g cream cheese
75g unsalted butter, softened
250g icing sugar
1 teaspoon vanilla extract
Prepare the tin – Line and grease a 20cm cake tin to prevent sticking.
Mix the wet ingredients – Whisk 2 eggs, 2 mashed bananas, 100ml oil, and 1 tsp vanilla until smooth.
Combine dry ingredients – In another bowl, mix 200g flour, 150g sugar, 1 tsp baking powder, 1 tsp cinnamon, and a pinch of salt.
Add carrots – Fold in 150g grated carrots, coating them lightly with the dry mix.
Combine everything – Pour the wet mixture into the dry ingredients and fold gently until just combined.
Add extras (optional) – Stir in walnuts or raisins for added texture.
Bake the cake – Transfer batter to the tin and bake at 170°C (340°F) for 40–45 minutes, or until a skewer comes out clean.
Cool completely – Allow the cake to cool fully before frosting to prevent melting.
Make the frosting – Beat 200g cream cheese, 75g butter, 250g icing sugar, and 1 tsp vanilla until smooth and creamy.
Frost and serve – Spread frosting over the cooled cake and decorate with nuts if desired.
Find it online: https://maryberrycooks.co.uk/mary-berry-carrot-and-banana-cake/