Well, back on track with a very Aussie recipe. I’ve had this recipe for years, I used to bake this CARROT CAKE a lot when I was living in Adelaide and running a small business. And I can’t remember where I found the recipe.
Very easy to make, you don’t need a food processor, just a big bowl and a wooden spoon!

france 2014 1908

2 cups (300g) self-raising flour
1 cup (220g) sugar
1 teaspoon baking soda
1 teaspoon mixed spices
1 teaspoon ground cinnamon
1/2 cup (120g) walnuts, chopped
2 cups (about 400g) grated carrots
3 small bananas, mashed
3 eggs, lightly beaten
1 cup (250ml) vegetable oil


  1. Preheat oven to 170°C. Grease a 22cm round cake tin and line with baking paper.
  2. In a big bowl, mix the flour, sugar, baking soda, spices and walnuts. Add the walnuts and bananas.
  3. Add the eggs and the oil, mix until all the ingredients are just combined.
  4. Put in the cake pan and bake for about 1h20  or until a wooden skewer inserted in the middle of the cake comes out dry and the cake springs back to the touch.
  5. Eat!

Remember, don’t overmix the mixture as this can result in a much heavier texture. This cake is quite light.
It will keep for a while and you can also freeze it.
And I know, it could do with some icing. But icing is not my favourite, so there is none!
If you are desperate though, make a cream cheese icing with 1/3 tub of Philadelphia cream cheese (softened), 2 cups (320g)  of icing sugar, 1 tablespoon of vanilla essence and 50ml of lemon juice by beating all of those ingredients until smooth (this actually makes enough for 2 cakes).


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