Ben Dearnley

Banana, carrot and walnut cake




4 eggs

1 cup firmly packed brown sugar

¾ cup vegetable oil

1 ¾ cups self-raising flour

1 tsp bicarbonate of soda

1 tsp nutmeg

4 small cavendish bananas, peeled

1½ cups coarsely grated carrot

¾ cup walnuts, chopped

1 lady finger banana, thinly sliced

1 passionfruit, halved

Cream cheese frosting

200g cream cheese, chopped, at room temperature

1 cup icing sugar mixture


Preheat oven to 160C fan-forced. Grease and line base and sides of a 22cm round cake pan.

Beat eggs, sugar and oil with an electric mixer on high speed for 3-4 minutes or until thick and creamy. Sift the flour, bicarb and nutmeg together over the egg mixture. Stir until combined.

Mash the cavendish bananas with a fork (you should have 1 cup). Add to egg mixture with carrot and walnuts. Fold until just combined. Spread into prepared pan. Bake for 1 hour 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan 15 minutes. Transfer to a wire rack to cool.

To make frosting, beat cream cheese with an electric mixer until smooth. Gradually add sugar spoonful at a time, beating until thick. Spread icing over the cake. Top with sliced lady finger banana and passionfruit pulp.

Recipe supplied by Australian Bananas

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