Banana Carrot Cake
Carrots were originally purple and yellow, not orange!
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Ingredients
- 2 ripe Bananas
- 2 grated Carrots
- 2 cup All-purpose flour
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 1/2 teaspoon Salt
- 1/2 cup Unsalted butter
- 1/2 cup Brown sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1/2 cup Walnuts
- 1 cup Cream cheese
- 1/2 cup Powdered sugar
- 1 tablespoon Lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, mash the ripe bananas. Add grated carrots and mix well.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, cream together the unsalted butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, mixing until just blended. Fold in the banana-carrot mixture and walnuts.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
- In a small bowl, beat together the cream cheese, powdered sugar, and lemon juice until smooth. Spread the frosting over the cooled cake.
- Slice and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 51g17%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.