The key to keeping this carrot cake moist is the addition of mashed bananas. If you skip the icing, this cake becomes dairy free.
25 people made this
340g caster sugar
225ml vegetable oil
1 1/2 teaspoons vanilla extract
450g self raising flour
1 teaspoon bicarbonate of soda
80g desiccated coconut
4 carrots, peeled and grated
2 ripe bananas, mashed
100g chopped pecans or walnuts
120g butter, softened
225g cream cheese, softened
450g icing sugar
milk to thin, as needed
Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat the oven to 180 C / Gas 4. Grease and flour a tube cake tin.
Beat together the sugar and vegetable oil. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Sift flour and bicarb into the sugar mixture and combine. Fold in coconut, carrots, bananas and pecans. Pour cake mixture into prepared tin.
Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 60 minutes. Cool on a wire rack.
To prepare the icing: cream together butter, cream cheese and icing sugar. Add enough milk to make a good spreading consistency. Spread over cooled carrot cake.
You can use two 23cm round cake tins instead of a tube cake tin; simply adjust baking time as needed.