Recipe for Carrot and Banana Cake made with Carrs Flour

Carrot & Banana Spiced Cake

mins prep

Bake 20-25 mins



200g Light Muscavado Sugar

200g Unsalted Softened Butter

4 Large Eggs (separated)

200g Carrots (grated)

Zest of 1 Orange

1 ripe Banana (mashed)

200g Carr’s Self Raising Four

1 tsp Baking Powder

½ tsp Ground Cinnamon

½ tsp Ground Ginger

½ tsp Nutmeg (grated)

50g Walnuts (chopped)



250g Double Cream

250g Mascarpone

3 tbsp Icing Sugar

Handful of chopped Walnuts


Carr’s Self Raising Flour

Great British Bake Off's Chetna MakanThis is a moist and light carrot cake, which has a touch of orange and added moisture from the addition of banana. To this I have added the beautiful flavours of cinnamon, ginger and nutmeg. And to add the crunch there are walnuts in it too. This is quite a simple cake to make, which would be perfect for a day of baking with the family as everyone can chip in and contribute to the bake. Topped with cream and mascarpone to finish the cake.



Preheat the oven to 180 ˚C (Fan 160˚C, Gas Mark 4). Grease and line 2 x 8 inch cake tins with baking parchment.

In a large bowl whisk the butter and sugar till nice and creamy. To this add the 4 egg yolks and whisk again. Add the rest of the ingredients to it.

In a separate bowl whisk the egg whites till it forms soft peaks. Now add these egg whites to the cake mix and fold it all in.

Pour this mix into the prepared cake tins and bake for 25-30 minutes or until done. Once baked leave the cake tins on a wire rack to cool.

In a bowl whisk the cream, mascarpone and sugar till it forms soft peaks. Spread half the icing on one cake and place the second cake on top. Spread the other half of the icing on top of the cake and sprinkle some walnuts over it.

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