Carrot & Banana Cake
85 mins (prep 10, cooking 75)
15 ingredients
1 servings
This is a beautiful light flavoursome cake, originally from the Australian Women's Weekly "More Cake and Slices" cookbook. I use a mixture of walnuts and hazlenuts, and use grapeseed oil as the vegetable oil. Keeps well and is great in lunchboxes.

Categories:  fruit , weeknight , australian , cakes , oven , number-of-servings , equipment , <-4-hours , vegetarian , south-west-pacific , vegetable , time-to-make , dessert ,
Share on Newzsocial



Serving Size (843.53 g)
Servings 1
Amount per Serving
Calories 4341.15 Calories from Fat 2239.47
% Daily Value *
Total Fat 248.83g 382.81%
Saturated Fat 20.06g 100.29%
Trans Fat 6.1g %
Cholesterol 0.0mg 0.0%
Sodium 2293.04mg 95.54%
Total Carbohydrate 513.33g 171.11%
Dietary Fiber 15.92 g 63.69%
Sugars 236.79 g %
Protein 35.71g 71.42%
Vitamin A 148.04IU% Vitamin C 0.34mg%
Calcium 336.27mg% Iron 16.96mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
coarsely chopped nuts, finely grated carrots, mashed banana