Easy Carrot and Banana Cake (So Moist!)
This Easy Carrot and Banana Cake Recipe is incredibly moist and soft baked in a loaf tin. Made with pantry-friendly ingredients including ripe bananas, carrots, olive oil and brown sugar, it’s so quick and easy to whip up in one mixing bowl!
One layer cake recipes are my favorites! By bringing together some classic banana and carrot cake ingredients, you’ll be able to make a simple cake that’s incredibly flavorful!
Carrot and Banana Cake Recipe
If you’re a fan of both carrot cake and banana cake, then prepare to be delighted! A harmonious blend of two much-loved flavors in one deliciously moist cake.
This easy carrot and banana cake is perfect for those who enjoy the sweetness of bananas and the subtle earthiness of carrots in their baked goods.
Ideal for a snack, dessert, or even as a unique addition to your brunch menu, this moist banana carrot cake is simple yet delightful.
For those who adore carrot cake’s spiced warmth, you’ll still find ground cinnamon and nutmeg in this recipe. Finished with maple syrup brushed over top for a simple icing.
What makes carrot and banana cake so moist?
This carrot and banana cake is so moist because of the combination of carrots and ripe bananas. The presence of oil and brown sugar in the recipe also contributes to retaining this moisture, creating a deliciously moist cake.
Ingredient Notes & Substitutions
A full and detailed recipe card with all the ingredients to make these chocolate mint cupcakes is at the bottom of this post.
- Bananas: Make sure to use ripened bananas for your cake. They’re easier to mash and offer a better flavor and moisture.
- All-purpose flour: Is also known as plain flour in Australia. Make sure to accurately measure your flour and basic baking ingredients for the best results.
- Extra virgin olive oil: A good quality extra virgin olive oil will provide your banana carrot cake with the best result in terms of flavor and moisture.
How to Make Carrot and Banana Cake (with photos)
A full and detailed recipe card is at the bottom of this post.
Preheat Oven & Prep Tin: Preheat your oven to 356ºF (180ºC) fan-forced. Grease a 9-inch x 5-inch (23cm x 13cm) loaf tin with butter and line it with parchment paper.
Mash Bananas: In a large mixing bowl, mash the bananas with a fork until smooth.
Add Wet Ingredients: Whisk in the egg and oil for 15-20 seconds, ensuring the oil is well combined with the banana mixture.
Whisk in Sugar & Salt: Add the sugar and salt, whisking for another 15-20 seconds until well incorporated.
Add Dry Ingredients: Sift the flour, baking soda, cinnamon, and nutmeg directly into the bowl. Gently whisk until just combined, being careful not to over-mix.
Fold in Carrot & Spread Into Tin: Gently fold in the grated carrot, making sure it’s evenly distributed throughout the batter. Transfer the batter into the prepared tin, smoothing out the top.
Pour Batter Into Tin & Bake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Maple Syrup Glaze: Once cooled, brush the cake with maple syrup. Alternatively, you can frost the cake with your preferred frosting. Slice, serve and enjoy!
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Banana Ripeness: The riper the bananas, the sweeter and more flavorful your cake will be.
- Room Temperature Ingredients: Use room temperature banana and egg for better integration into the batter.
- Sifting Dry Ingredients: Sift the flour, baking soda and spiced together into the wet ingredients to prevent lumps and ensure even distribution.
- Do Not Over-Mix: Mix the batter just until the ingredients are combined to avoid a dense cake.
- Do Not Over-Bake: The cake is done baking when you insert a toothpick into the middle and a few moist crumbs attach to the toothpick. This means it’s nice and moist, not too dry.
Is it necessary to use very ripe bananas?
Yes, very ripe bananas are preferred as they are sweeter and mash easily, contributing to the moisture and flavor of the cake.
What is the best frosting for carrot banana cake?
For a carrot banana cake, a classic cream cheese frosting is an excellent choice. Its creamy, tangy flavor pairs wonderfully with the moist, spiced cake, enhancing the banana and carrot notes. for a delightful finish.
How do I know when the cake is fully baked?
The carrot banana cake is done when a toothpick inserted into the center comes with a few moist crumbs, usually within 35-40 minutes of baking.
Can I add nuts or dried fruits to this recipe?
Yes, you can add chopped nuts like walnuts or pecans, or even chopped dried fruits like raisins for added texture and flavor.
Storage Instructions
Store: Once cooled, store the cake in an airtight container at room temperature for up to 2-3 days or refrigerated for 4-5 days.
Freeze: Wrap the whole cake or individual slices in plastic wrap and then in aluminum foil. Label with the date and freeze for up to 3 months.
Thaw: Thaw overnight in the refrigerator or for a few hours at room temperature before serving.
Best Banana Cake Recipes
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Easy Carrot and Banana Cake (So Moist!)
Ingredients
Cake
- 1 cup mashed ripe bananas, about 2 medium-large bananas weighing about 300g with skin on and 200g with skin off
- 1 large egg
- 1/3 cup extra virgin olive oil
- 3/4 cup packed light brown sugar, how to pack
- 1/4 salt
- 1 1/2 cups (225g/8 oz.) all-purpose flour, scoop & leveled
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup grated carrot, approx. 1 medium-large carrot or 2 small carrots
Maple Syrup Glaze
- 1 Tbsp pure maple syrup
Instructions
- Preheat Oven & Prep Tin: Preheat your oven to 356ºF (180ºC) fan-forced. Grease a 9-inch x 5-inch (23cm x 13cm) loaf tin with butter and line it with parchment paper. For non-stick tins, line the base with parchment and lightly grease and flour the sides for smooth cake release. Set aside.
- Mash Bananas: In a large mixing bowl, mash the bananas with a fork until smooth.
- Add Wet Ingredients: Whisk in the egg and oil for 15-20 seconds, ensuring the oil is well combined with the banana mixture.
- Whisk in Sugar & Salt: Add the sugar and salt, whisking for another 15-20 seconds until well incorporated.
- Add Dry Ingredients: Sift the flour, baking soda, cinnamon, and nutmeg directly into the bowl. Gently whisk until just combined, being careful not to over-mix.
- Fold in Carrot: Gently fold in the grated carrot, making sure it's evenly distributed throughout the batter.
- Pour and Smooth Batter: Transfer the batter into the prepared tin, smoothing out the top.
- Bake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool: Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Maple Syrup Glaze: Once cooled, brush the cake with maple syrup. Alternatively, you can frost the cake with your preferred frosting such as a cream cheese frosting.
- Serve & Enjoy: Slice and serve the cake once it's completely cooled. Enjoy!
Notes
- Store: Once cooled, store the cake in an airtight container at room temperature for up to 2-3 days or refrigerated for 4-5 days.
- Freeze: Wrap the whole cake or individual slices in plastic wrap and then in aluminum foil. Label with the date and freeze for up to 3 months.
- Thaw: Thaw overnight in the refrigerator or for a few hours at room temperature before serving.