Scrumptious carrot cake

This recipe was submitted by Community Fundraiser at The Brain Tumour Charity, Steph Bird.


2 ripe bananas mashed 50g sultanas
225g self raising flour 2 large eggs
2tsp baking powder 150ml sunflower oil
150g light muscovado sugar Spice mix - 1/2tsp of each of mixed spice, nutmeg, cinnamon
50g chopped walnuts 100g grated carrots

Before you start:

  • Preheat the oven to 160°C fan.
  • Line an 8 inch cake tin with baking paper on the base and around the edges.

Top tip!

To make cupcakes instead, pour the batter into cupcake cases and bake in the oven for 15-20 mins.


  1. Mash the bananas in a large bowl
  2. Beat the flour, baking powder, sugar, walnuts, eggs, sunflower oil and spice mix until smooth.
  3. Add the grated carrots and stir until combined.
  4. Pour into cake tin and smooth out to level. Bang lightly once on the counter top to remove air bubbles.
  5. Bake in the centre of the over for approximately 50-60 minutes. Check the cake after 45 minutes but do not open the oven door before that!
  6. The cake is ready when a cocktail stick comes out clean and it springs back when pressed.
  7. Leave to cool in the tin for 30 minutes and then remove to a wire rack to finish cooling, before slicing in half to form a sandwich cake.


70g softened butter200g chilled cream cheese
400g sifted icing sugar

Beat the butter until soft and drain the liquid from the cream cheese. Add the cream cheese to the butter and beat until just combined - be careful not to over mix! Slowly add in the icing sugar until the frosting reaches a smooth consistency. Spread half of the frosting on one of the sandwich cakes, join the sponges and top the cake with the rest of the frosting.