Carrot Banana Cake
Elevate your baking game with this moist and flavorful Carrot Banana Cake, a delightful fusion of two favorite classic desserts. Bursting with the natural sweetness of ripe bananas and the warm earthiness of finely grated carrots, this cake is perfectly spiced with just the right hint of cinnamon. Its tender crumb is made even more decadent with optional add-ins like crunchy walnuts and chewy raisins. Quick and simple to prepare, this recipe requires only 20 minutes of prep and bakes to perfection in under an hour, making it an ideal choice for busy bakers. Top it off with a dusting of powdered sugar for a touch of elegance, and serve it as a comforting snack or crowd-pleasing dessert. Whether paired with a steaming cup of coffee or enjoyed on its own, this Carrot Banana Cake is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 0.75 cup Vegetable oil
- 3 pieces Large eggs
- 2 teaspoons Vanilla extract
- 2 pieces Ripe bananas, mashed
- 1.5 cups Carrots, finely grated
- 0.5 cup Chopped walnuts (optional)
- 0.5 cup Raisins (optional)
- 2 tablespoons Powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In another bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined.
Add the eggs one at a time to the sugar-oil mixture, beating well after each addition. Stir in the vanilla extract.
Gently fold in the mashed bananas and grated carrots until evenly incorporated.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
If desired, fold in the chopped walnuts and raisins for added texture and flavor.
Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar for a decorative finish, if desired.
Slice and serve! Enjoy your Carrot Banana Cake with a cup of coffee or tea, or as a delightful dessert.
Nutrition Facts
Calories |
4523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.0 g | 277% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3851 mg | 167% | |
| Total Carbohydrate | 628.6 g | 229% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 367.1 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 452 mg | 35% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3634 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
