Carrot Zucchini Banana Cake

Chef Joe Giannini shares a recipe for Carrot Zucchini Banana Cake!

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preparation Time
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cook Time
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581 per serving


  • 6 ounces carrots, grated
  • 2 bananas, mashed
  • 1/2 cup golden raisins
  • 2 cup chopped mixed nuts
  • 1-1/2 cup self-raising (self-rising) flour
  • 1 teaspoons baking powder
  • 1 teaspoons ground mixed (apple-pie) spice
  • 1 orange, juiced and grated rind
  • 2 eggs, beaten
  • 1/2 cup light muscovado sugar
  • 3-1/2 MSR 3 sunflower oil


Mix together all the ingredients until well blended. Spoon into a greased and lined 20 cm/8 in cake tin (pan) and bake in a preheated oven at 350F for 1 hour until a skewer inserted in the centre comes out clean.

Muscovado sugar is a type of minimally refined cane sugar which is popular in some baked goods and specialty recipes. It is especially popular in Great Britain, where it is often readily available at various markets. It is also sometimes labeled as Barbados or moist sugar, for people who are having trouble finding it; if neither of these alternatives are available, you may be able to order Muscovado sugar from a specialty supplier.

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