Carrot (I can't believe it's) cake

With carrot, banana and zucchini this cake is basically a well-balanced meal. And even the kids will love it.
Minutes preparation and cooking
Makes 1 cake
Degree of difficulty

Carrot (I can't believe it's) cake


2 large eggs
125ml (½ cup) sunflower oil
3 tbsp honey
225g (2 cups) plain (all purpose) flour
½ tsp bicarbonate of soda
½ tsp baking powder
1 tsp mixed spice
125g zucchini, grated and drained
125g carrots, grated
1 large banana, chopped
icing sugar for decoration (optional)


  1. Heat the oven to 180°C (160° fan). Grease a 19 cm non-stick bundt tin (or 23cm round cake tin) with non-stick baking paper.
  2. Beat together the eggs, oil and honey in a mixing bowl.
  3. Sift in the flour, bicarbonate of soda, baking powder and spice.
  4. Stir in the zucchini, carrots and banana until blended.
  5. Pour into the tin and bake for 40–50 minutes until a skewer comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
  6. Sift a little icing sugar over the top for decoration (optional).

Tip: If you don't have zucchini, just double the quantity of carrots.

Leftovers: Freeze individual slices in zip lock bags ready to add to school lunchboxes.

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