BANANA CARROT CAKE
From my mother-in-law. This carrot cake does not have a cream cheese frosting. I have not had this yet, but my hubby says it's wonderful. He says that he can't taste the bananas in the cake, but it's been years since he's had it, so that might be wrong. He says it's really good though.
Provided by noway
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Combine sugar, banana, and oil.
- Add eggs, one at a time, beating well after each addition.
- In a separate bowl, combine flour, salt, baking soda, baking powder, and spices.
- Add to banana mixture and mix well.
- Stir in carrots and oats; mix well.
- Spread in greased 9x9 inch baking pan. Sprinkle with nuts.
- Bake at 350F for 40 minutes or until toothpick inserted in center comes out clean.
CARROT & BANANA CAKE
This is a beautiful light flavoursome cake, originally from the Australian Women's Weekly "More Cake and Slices" cookbook. I use a mixture of walnuts and hazlenuts, and use grapeseed oil as the vegetable oil. Keeps well and is great in lunchboxes.
Provided by catxx
Categories Dessert
Time 1h25m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Pre-heat oven to 160C (325F).
- Grease 24cm round springform tin, line base with baking paper.
- Sift flours, baking soda, spices and sugar into large bowl, stir in carrot and nuts.
- Beat eggs and oil together and add to dry ingredients, together with banana.
- Mix well.
- Pour mixture into prepared tin.
- Bake for about 1 1/4 hours.
- Cool cake in pan.
Nutrition Facts : Calories 4610.3, Fat 289, SaturatedFat 40.6, Cholesterol 634.5, Sodium 2399.7, Carbohydrate 464.5, Fiber 25.8, Sugar 246.5, Protein 63
CARROT-BANANA CAKE
Provided by Zita Wilensky
Categories Cake Cheese Fruit Nut Vegetable Dessert Bake Banana Carrot Fall Bon Appétit Florida Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 19
Steps:
- For cake:
- Preheat oven to 350°F. Grease and flour 12-cup Bundt pan. Sift first 4 ingredients into medium bowl. Whisk oil, 1 cup sugar, brown sugar and eggs in large bowl until well blended. Mix in dry ingredients. Add carrots, pineapple, banana and pecans and blend well. Transfer batter to prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour. Let cake stand in pan 10 minutes. Turn out cake onto rack and cool.
- For frosting:
- Beat cream cheese, powdered sugar, butter and 1/4 teaspoon cinnamon in medium bowl until smooth. Spread frosting over cake. Sprinkle with additional cinnamon. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate.)
CARROT BANANA BREAD
I received this from my mother-in-law and it's become my favorite banana carrot bread recipe. The carrots add a special touch. -Beulah Starkweather, Englewood, Florida
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, baking soda, salt and cinnamon. In a small bowl, whisk the eggs, bananas and oil. Stir into dry ingredients just until moistened. Fold in carrots and pecans. Transfer to a greased 9x5-in. loaf pan. , Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 196 calories, Fat 8g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 163mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
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