Carrot and banana cake with macadamia icing
Looking for a cake that’s moist, packed with flavour, and topped with an irresistibly creamy icing? This Carrot and Banana Cake with Macadamia Icing is a must-try! A perfect blend of sweet, nutty, and wholesome, it’s the ultimate treat for any occasion.
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Servings: 10
Calories: 638kcal
Ingredients
CAKE
- 110 g 4oz butter
- 90 g 100ml coconut oil
- 170 g 6oz banana (about two medium bananas)
- 80 g ⅓ c coconut sugar
- 50 g ¼ c raw sugar
- 4 free-range eggs
- 3 medium sized carrots roughly chopped and ends discarded - roughly 150-170g (6oz)
- 2 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- 110 g 4oz almond meal
- 140 g 5oz wholemeal flour
- 3 teaspoon baking powder
ICING
- 150 g 5.3 oz butter
- 1 tablespoon macadamia butter
- 400 g 3 c icing sugar
- 40 g 2 ½ tablespoon milk
- Crumbled walnuts to decorate
Instructions
- Pre-heat the oven to 160C (320F) fan-forced and grease and line a 22cm round cake tin.
- Place the butter, coconut oil, banana (chopped), coconut sugar and raw sugar in the bowl of a food processor and process until smooth (at least 1 minute).
- Add the eggs one at a time and mix each one in before adding the next one.
- Add the carrots and process until finely chopped.
- Add the spices, almond meal, flour and baking powder and process for another 30 seconds or until the batter is smooth.
- Scrape down the sides then give it another quick blitz.
- Spread the batter into the tin and bake for 50 minutes or until a cake tester inserted in the middle comes out clean.
- Leave to rest in the tin for 10 minutes and then transfer to a wire rack to cool completely.
- To make the icing place all the ingredients in the bowl of a food processor and process for about 30 seconds or until light and fluffy.
- Spread the icing on the cake and sprinkle with the crumbled walnuts.
Nutrition
Calories: 638kcal | Carbohydrates: 72g | Protein: 7g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 358mg | Potassium: 187mg | Fiber: 3g | Sugar: 53g | Vitamin A: 3821IU | Vitamin C: 3mg | Calcium: 130mg | Iron: 2mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
