Banana & Carrot Cake with Whipped Cream Cheese Icing

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Source: Miss Lucky Pony

Banana & Carrot Cake with Whipped Cream Cheese Icing

High tea is served!


2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 and 1/2 tsp cinnamon
- 1/4 tsp nutmeg powder
- 1/4 tsp ginger powder
- 3/4 cup canola oil
- 4 eggs -room temp
- 1 & 1/2 cups brown sugar
- 1/2 cup white sugar
- 2 tsp vanilla essence
- 1/2 cup full cream yoghurt
- 2 cups grated carrots
- 2 bananas mashed


- 150g medium fat cream cheese - has to be room temp
- 65g unsalted butter- room temp
- 225g or 1 and 3/4 cups icing sugar
- 1 tsp vanilla essence


1. Preheat oven to 180°C. Prepare two 9-inch round cake pans by spraying them with Spray & Cook & lining the bottom with a round of baking paper.

2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger & nutmeg, set aside.

3. In a separate bowl whisk together the oil, eggs, brown & white sugar, yoghurt & vanilla essence until well combined. Then add grated carrots & bananas, give it a good stir.

4. Pour the wet ingredients into the dry ingredients & mix with a spatula until combined, make sure not to over mix it.

5. Pour the batter into the tins, I use a scale to make sure that my layers are even. Bake at 180°C for 30-35 mins or a toothpick inserted into the middle comes out clean. Remove from the oven & cool in the pans for 20 mins. Remove from the pans & pop on a wire rack to cool completely.


1. In a large bowl using a hand-held mixer (or stand mixer) beat the cream cheese & butter until smooth.

2. Add the icing sugar & vanilla continue mixing until fully combined.

3. Ice just the top of the 1st layer of cake with a dollop of icing, then pop the 2nd layer on top before icing the whole cake, top and sides 🧡 Enjoy!


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