Carrot and banana cake
SERVES 8-12. HANDS-ON TIME 20 MIN, OVEN TIME 35-45 MIN, PLUS CHILLING
NO INCENTIVE NEEDED... ...for this sticky carrot cake
I never tire of making a sweet treat to share with friends and family for afternoon tea or a birthday celebration (I especially love baking with my grandchildren). I’m so thrilled to share these tried and tested recipes with you, and I hope you’ll gain as much satisfaction cooking them for friends and family as I have in creating them. MARY BERRY
This combination may sound a little strange, but I always put banana in my carrot cake to give a moist sponge. The banana also makes the texture slightly denser rather than light and springy.
MAKE AHEAD
The cake can be fully prepared up to 24 hours in advance, then thoroughly wrapped in cling film. The sponges freeze well without icing, wrapped, in cling film for up to 1 month.
MARY’S TIPS
Coarsely grate the carrot; if it’s finely grated, too much water comes out of it when it’s cooking, leading to a wet cake. The icing is fairly soft but will firm up once chilled.
• 250ml sunflower oil, plus extra for greasing
• 4 medium free-range eggs, beaten
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About delicious. Magazine
Celebrate spring with delicious. magazine this April. Enjoy Felicity Cloake’s perfect menu, Valentine Warner’s gin-based recipes, The Ivy’s classic shepherd’s pie, cheese-free vegetarian recipes and top curries from around the world. For baking inspiration, try Mary Berry’s afternoon tea, Chetna Makan’s pistachio and cardamom cake or a zesty lemon scone. And to top everything, there’s a 16-page bread special with our 10 best bread recipes.