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!

Preparation & Cooking time: 1 hour 15 minutes
Difficulty: Easy
Servings: Makes 1 cake


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



1 Heat the oven to 180°C (160° fan). Grease a 23cm cake tin and line the base 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.