60 ml  Sweetener (EZE Sweet)
3 extra large Eggs
125 ml Oil
375 ml Cake flour
10 ml Baking powder
5 ml Bicarbonate of soda
250 ml finely grated Carrots
3 large Bananas mashed
125 ml Seedless Raisins

Topping (Optional) 
50 g Butter
100 g Pecan Nuts


1 tub cream cheese

Add a little milk to make thinner

1 tsp vanilla essence

1 tsp Sweetener (EZE Sweet)

Chopped nuts for decoration


  1. Preheat oven to 180ºC.
  2. Beat sweetener, eggs and oil together.
  3. Sift dry ingredients and add, alternately with carrots, bananas and raisins to egg mixture.
  4. Pour into greased 23 cm ring cake pan.
  5. Bake for 35 – 40 minutes until done or when tested with a skewer.
  6. Leave in pan for a few minutes before turning onto wire rack to cool.

Topping 1

  1. Melt butter in pan, add chopped nuts and fry for 5 minutes.
  2. Spoon on top of cake.

Topping 2

Mix a little milk with the cream cheese to thin it out a little add 1 tsp sweetener and 1 tsp vanilla essence.

Recipe from Colleen Moss