This could be called banana cake with carrots but the recipe calls it carrot cake.
So one weekend afternoon I spent in my kitchen just baking and making. Here’s what my kitchen looks like when I do that:
I had wanted to make this cake for awhile and with the slowly browning bag of frozen bananas lingering in my freezer, I thought it was time.
- scant 1 cup brown sugar
- 3 eggs
- 3/4 cup canola oil
- 1 cup coarsely grated carrots
- 2 ripe bananas, mashed
- 1/2 cup chopped walnuts
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
Grease and line a 9-inch spring form pan. Preheat oven to 350 degrees F.
Put the sugar, eggs, oil, carrots, bananas, and walnuts in the mixer bowl and stir until blended. Whisk the dry ingredients all together in a separate bowl. Then mix that into the mixer bowl and beat until smooth, at least two minutes. Pour the batter in the prepared pan and bake one hour and five minutes. One hour would have been fine as the top had cracked at the end of the time given in the recipe. Let cool in the pan for 10 minutes and then transfer to wire rack to cool completely.
I had leftover frosting from making chocolate cupcakes from the frugal hausfrau. I used my own frosting recipe from KitchenAid.
For this carrot cake I beat in about three ounces of cream cheese and it made a soft glaze-like frosting. I admit I did not wait until the cake cooled completely to pile it on but it worked anyway.