Twice-Stirred Upsidedown Carrot Cake

A 'delicious mess' is this cake.

I made a vegan carrot cake the other week which accidentally got mixed twice (in an upside-down fashion) as entering the oven. My wrist gave way, and the cake landed face down on the oven door. Batter poured down the door onto the floor, under the oven and through the seals in the glass window.  In shock, I just stared. It was messy. I managed to salvage the batter (spoons and spatulas helped) not immediately touching the oven door surface, and it actually ended up quite a nice cake in the end...

500g carrots, grated or finely chopped in a food processor
2 bananas, mashed
1/2 cup saltanas
1/2 cup sugar
1/4 cup vegetable oil
1 orange, squeezed
1 tsp allspice
1/4 cup milk-of-your-choice
1 1/2 cups wholemeal flour or 1 cup flour and 1/2 cup oats

Chuck everything into a bowl and mix well. Add some extra milk if mix is too dry or too thick to be poured out. Grease pan and pour in cake. As you go to put it into the oven, drop it on the door! Scrape up the batter not directly touching the oven door, and put back into the pan. Clean the oven door and floor. Cook the cake in the oven at 180C until skewer comes out clean. Eat while still hot, or as a breakfast bread!