Here is a new recipe for banana and carrot cake from Hazel Vokes.


280g self-raising flour

1tsp baking powder

1 tsp ground mixed spice

60 g raisins or sultanas or chopped nuts

170g soft light brown sugar

2 medium bananas mashed

200g carrots peeled and grated

3 eggs, beaten

170ml sunflower oil

1 – Preheat oven 180C/350F/160Cfan/Gas Mark 4. grease and line a 23cm deep round cake tin with greasproof paper. I used 2 x 1lb loaf tines with Tala Liners

2 – Sift the flour, baking powder and ground mixed spice into a bowl, then stir in the raisins/sultanas/nuts and brown sugar

3 – Add the mashed bananas, carrots, eggs and sunflower oil and beat well with a wooden spoon

4 – Pour into the prepared cake tin and bake for 50 – 60 minutes. remove from the oven and leave to cool in the tin for a few minutes, before turning onto wire cooling rack


50g butter

300g icing sugar, sifted

129g cream cheese

5 – For the icing, beat together the icing sugar and butter until it looks like coarse breadcrumbs

6 – Beat in soft cream cheese and continue beating until the icing is soft and fluffy.

7 – Cut the cake in half and sandwich together with half the icing

8 – Spread the rest of icing on top of the cake

If using loaf tins, just pour icing over the cakes

« »