Sunday, 10 June 2012

Lazy Banana and Carrot Cake.

This banana and carrot cake is fantastic for those lazy days when you want cake, but don't really want to do a lot of work (or washing up). The raising agents in the mixture do all the hard work for you. Not only a one bowl wonder that uses up any bananas that are over ripe, but with the carrots in it too, must surely count as one of your five a day!!

Lazy banana and carrot cake.
175g light brown sugar
3 eggs
175ml sunflower oil
175g coarsely grated carrots (or you can use a mixture of carrot and eating apple).
2 very ripe, medium sized bananas mashed (or 3 smaller ones).
280g plain flour
1/2 tsp salt
1 tsp bicarbonate of soda
2 tsp baking powder
1 tsp ground cinnamon (optional).
butter/margarine for greasing the tin

Preheat your oven to 180 degrees Celsius and grease and line a 9 inch, spring form (or similar sized square/loaf) tin.

Put the sugar, eggs, oil, grated carrot, mashed banana in a large bowl and mix briefly. Make sure there are no lumps of sugar.

Sugar, eggs, oil, carrot and banana mixed together.

Sift in the flour (do yourself a favour and sift it for this one, otherwise you'll never get the lumps out), and the bicarbonate of soda, baking powder, cinnamon and salt.

Mix all the ingredients together until they are combined and pour into the cake tin.

Complete cake mix in the tin.

At this point, don't hang about (otherwise you'll lose the oomph from the raising agents) and put the filled tin on the centre shelf of your preheated oven immediately. Bake for approximately forty-five minutes to one hour. The baking time will depend on your oven and the tin you are using. The cake is cooked when risen, browned and when a skewer can be inserted into the centre and removed clean. If the cake is browning too much, cover with foil.

Allow the cake to cool in the tin for ten minutes and then turn out on to a cooling rack and remove the lining paper.

If you can possibly bear to wait, cool completely before eating.

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