Description
Sweet aromas of cinnamon and nutmeg dance through this delightful Carrot and Banana Cake, blending comfort with wholesome ingredients. Home bakers will love its moist crumb and balanced flavors, creating a dessert that feels like a warm embrace from grandma’s kitchen.
Ingredients
Scale
Main Ingredients:
- 125 grams grated carrot
- 2 ripe bananas
- 2 free-range eggs
- 250 grams self-raising wholemeal flour
Sweeteners and Sugars:
- 150 grams light muscovado sugar
- 2 teaspoons honey
- 1 tablespoon whole milk
Nuts and Additional Ingredients:
- 60 grams chopped walnuts
- 150 milliliters (5 fluid ounces) sunflower oil
- 2 teaspoons baking powder
- 250 grams low-calorie cream cheese
- Juice of 1 lemon
- Extra walnuts and pistachios for topping
Instructions
- Prepare the baking station by warming the oven to 180C (fan 170C) and preparing a 7-inch round cake tin with parchment lining and light grease.
- Create a smooth banana mixture by thoroughly mashing ripe bananas and incorporating eggs, vegetable oil, and milk until well blended.
- Gradually introduce dry ingredients including flour, baking powder, and sugar, stirring gently to achieve a consistent texture without overmixing.
- Enhance the cake’s flavor and nutrition by delicately folding freshly grated carrots and finely chopped walnuts into the batter.
- Transfer the mixed batter into the prepared cake tin, ensuring even distribution for uniform baking.
- Bake in the preheated oven for approximately 50 minutes, monitoring until the cake develops a golden surface and springs back when lightly touched.
- Allow the cake to cool completely at room temperature, which helps stabilize its structure and prevents icing from melting.
- Craft a creamy topping by whisking cream cheese with smooth honey and a splash of bright lemon juice until silky and well-combined.
- Generously spread the prepared icing across the cooled cake’s surface, creating an even layer.
- Garnish the finished cake with additional chopped walnuts for texture and visual appeal.
Notes
- Check banana ripeness by looking for dark brown or black spots, which indicate maximum sweetness and perfect moisture for the cake.
- Grate carrots finely to ensure even distribution and smooth texture throughout the cake batter.
- Consider using whole wheat flour for added nutrition and a slightly nutty flavor profile without compromising the cake’s tenderness.
- Replace honey with maple syrup for a different subtle sweetness in the frosting, creating an alternative flavor variation.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 283 kcal
- Sugar: 14 g
- Sodium: 145 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 37 mg