You won’t believe how light and fluffy these cakes are! Best of all lower in fat and sugar. They freeze beautifully and are a great lunch box addition. Or…you can treat yourself to a delicious cake by topping these with cream cheese icing!
Banana Carrot Cakes
90g butter (softened)
1/2 cup caster sugar
2 large over ripe bananas, mashed. (They are best when they are all spotty, like leopard skin!)
1 large grated carrot (leave the skin on for grating)
1 teaspoon mixed spice
1/2 teaspoon baking powder
1 and 1/2 cups of self raising flour
1. Preheat oven to 180C
5. Bake for about 20 mins or until lightly browned on top.
These are not a sweet cake, the banana gives them their own sweetness. (Perfect for the kids’ lunchboxes!)
If you prefer something sweeter you can also add a generous blob of cream cheese frosting for a delicious treat!
My cream cheese frosting recipe here: beat 125g (1/2 block of Philly cheese) with 1/2 cup of caster sugar. Beat until smooth. You can also add in a tablespoon of Lemon juice if you prefer. You won’t be able to freeze with the cream cheese frosting.
You could also use a simple lemon icing, drizzle over the cakes and they will freeze just fine.