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Banana Carrot Cake

Banana Carrot Cake Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 305
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups (190 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 2 large eggs, at room temperature
  • 2/3 cup (130 g) packed light brown sugar
  • 1/2 cup (120 ml) neutral oil
  • 1 teaspoon vanilla extract
  • 2 medium very ripe bananas, mashed (about 1 cup)
  • 1 1/2 cups (150 g) finely grated carrot
  • 1/2 cup (60 g) chopped walnuts or pecans (optional)

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment.
  2. In a large bowl, whisk eggs, brown sugar, oil, and vanilla until smooth, then whisk in mashed bananas.
  3. Sprinkle flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg over the wet mixture. Fold with a spatula just until no dry streaks remain.
  4. Fold in grated carrot and walnuts until evenly distributed.
  5. Scrape batter into pan, smooth the top, and bake for 50 to 60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  6. Cool in the pan on a wire rack for 10 minutes, then lift out and cool completely before slicing.

Notes

If your carrots are very wet after grating, set them on a clean towel and pat once to remove any weeping liquid before folding them in, this keeps the batter from thinning out too much.