Moist Banana Carrot Cake
Cake
- Bananas, overripeWeight:240 gVolume:1 2/3 cups
- EggsWeight:100 gVolume:2 pcs
- Brown sugarWeight:100 gVolume:1/2 cup
- Sunflower or canola oilWeight:110 gVolume:1/2 cup
- HoneyWeight:85 gVolume:1/4 cup
- Carrots, gratedWeight:200 gVolume:1 1/2 cups
- Vanilla extractWeight:10 gVolume:2 tsp
- Wheat flourWeight:250 gVolume:2 cups
- Baking sodaWeight:5 gVolume:1 tsp
- Baking powderWeight:6 gVolume:1 1/2 tsp
- Ground cinnamonWeight:3 gVolume:1 tsp
- Ground nutmegWeight:1 gVolume:1/4 tsp
- SaltWeight:3 gVolume:1/2 tsp
- Walnuts, choppedWeight:80 gVolume:2/3 cup
METHOD
Cake
Mash 240 g of overripe bananas. Whisk in 2 eggs, 100 g of brown sugar, 110 g of oil and 85 g of honey. Add 200 g of grated carrots and 2 tsp of vanilla extract.
In a separate bowl, sift 250 g of flour, 1 tsp of baking soda, 1½ tsp of baking powder, 1 tsp of cinnamon, ¼ tsp of nutmeg and ½ tsp of salt.
Fold the wet and dry ingredients together, then stir in 80 g of chopped walnuts.
Baking
Pour the batter into a prepared 22×22 cm (9×9 in) pan and smooth the top. Bake at 180°C (350°F) for 40–50 minutes. Let the cake cool for 10 minutes in the pan, then on a wire rack.
Cream Cheese Frosting
- Cream cheeseWeight:300 gVolume:1 1/3 cups
- Powdered sugarWeight:120 gVolume:1 cup
- Vanilla extractWeight:5 gVolume:1 tsp
- Walnuts, chopped (for the top)Weight:1 gVolume:to taste
METHOD
Cream Cheese Frosting
Whisk 300 g of cream cheese with 120 g of powdered sugar and 1 tsp of vanilla extract. Spread the frosting over the cooled cake and sprinkle with extra chopped walnuts.
Allergens
- Gluten
- Eggs
- Milk
- Nuts
Calculated from the ingredients. Always check the packaging: ingredients vary between brands, and products may contain traces of allergens.
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