Today's RECIPE is another easy one using your trusted blender. Moist Carrot Banana Cake can be whipped up in a jiffy for a tasty teatime or breakfast treat.

Recipe by Mama Ding

Total Time | 1 hour

Prep Time | 15 mins

Cook Time | 45 mins

Yields : One 8”/22 cm square cake

Ingredients

130 g (2 and 2/3 cup) carrot, peeled and grated
75 g (about 3 large) bananas, peeled
75 g (1 cup) pineapples, peeled and chopped*(optional)
150 ml (2/3 cup) vegetable oil
3 medium-sized eggs
50 g (4 tbsp) granulated sugar or to taste
100 g (8 tbsp) light brown sugar
1/2 tsp vanilla extract
Sieve together~
125 g (1 cup) plain flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg

Method

01 Preheat oven to 180 C/350 F. Line your baking pan with parchment paper.

02 Place peeled bananas and chopped pineapples (if using) into your blender jug together with the vegetable oil. Blend for 1 min. Add all the eggs, sugar and light brown sugar. Blend for 2 mins or until well-combined. Add the vanilla extract and blend for 30 s.

03 In a large bowl, mix together the sieved ingredients. Mix well the flour, baking soda, salt, cinnamon and nutmeg.

04 Pour the blended ingredients into the dry sieved ingredients. Mix until combined with a spatula.

Add the grated carrots and mix well.

05 Pour the cake batter into the lined baking pan.

Bake at 180 C/350 F for 45 mins or until an inserted skewer into the center comes out clean.
Remove from oven. Cool inside the pan for 15 mins then remove from pan and cool on a wire rack.

06 Peel off the parchment paper. Cool completely before cutting and serving.

Notes

If you prefer your carrot cake with nuts, omit the pineapples and replace with 60 g (1/2 cup) chopped pecans/walnuts. If using pineapples, you can use canned or fresh pineapples.