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–+ servings
Sliced banana carrot cake on white platter.
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Easy Carrot and Banana Cake (So Moist!)

Moist carrot and banana cake made with olive oil, ripe bananas & grated carrot. This easy one-bowl loaf cake is soft, flavorful & quick to bake!
Course Dessert
Cuisine American
Keyword banana cake, carrot cake
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 10 serves
Author Samantha Pickthall

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 tsp salt
  • 1 3/4 cups 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
US Customary - Metric

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.