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The Cookery Book

CAKES

Banana, Courgette and Carrot Cake
with Orange Frosting

Orange, Banana and Courgette Cake1.webp
Orange, Banana and Courgette Cake2.webp

Banana, Courgette and Carrot Cake

with Orange Frosting

Serves 8
Preparation time:  30 mins
Cooking time: 25 - 35 mins

This cake is moist and delicious and a joyous recipe by 

Mary Berry.

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You can decorate with dried bananas, but I chose to use

grated orange peel.


 

 

Ingredients:
 

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  • 225g/8 oz self raising flour

  • 175 g / 6 oz golden caster sugar

  • 4 large eggs

  • 225ml / 8fl oz sunflower oil, plus extra for greasing

  • 100g / 3½ oz carrot, peeled and coarsely grated

  • 100g / 3½ oz overripe banana, mashed

  • 100g / 3½ oz courgettes, coarsely grated

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For the Icing

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  • 100g/3½oz butter, softened

  • 100g/3½oz full-fat cream cheese

  • 1 tsp vanilla extract

  • 150g  icing sugar (or use Coconut sugar or Rapadura)

  • Juice of half an orange

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Decoration

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  • Zest of one orange

  • 75g/2¾oz Crunchy dried banana slices (optional)

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Method

 

  1. Pre-heat the oven to 180c/Fan 170c.
     

  2. Grease two loose-bottomed 20cm/8in sandwich cake tins and line the bases with baking paper.
     

  3. Place the flour, sugar and baking powder in a large bowl.
     

  4. Beat the eggs in a separate bowl, then add the oil, carrot, banana and courgettes to the eggs and stir.
     

  5. Add the wet ingredients to the dry ingredients and whisk together using an electric whisk until combined.
     

  6. Divide the mixture between the two tins and bake for 25–30 minutes, or until well risen and lightly golden.
     

  7. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely. The cakes will shrink back a little when cooling.
     

  8. To make the icing, place the butter and cream cheese in a large bowl and whisk with an electric whisk until combined. Add the vanilla and half of the icing sugar and whisk again until combined. Add the remaining icing sugar together with the orange juice and whisk until light and fluffy.
     

  9. Spread half of the icing over one cake. Sandwich the cakes together, then spread the remaining icing on the top and swirl.

  10. Sprinkle the orange zest on to the top of the cake.   If using, arrange dried banana slices in a ring or spiral pattern on top of the cake. Cut into slices to serve.

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