Since last, our carrot supply has actually grown. I keep having to think of creative ways to use them up, and this is harder than you would think! We are just not carrot people, but they are in our CSA nonetheless. I found this oh so yummy carrot/banana cake on the interwebs yesterday, and it was not only quick and easy, it was absolutely delectable, moist, perfect texure and with a cream cheese frosting, and we all love that, n'est-ce pas?
The Perfect, Moist Banana/Carrot Cake
3 medium eggs
175g soft brown sugar
175g plain flour (I used my usual spelt flour w/germ)
2 tsp baking powder
1 tsp salt
1 tsp bicarbonate of soda
175ml sunflower oil (I used coldpressed rapeseed/canola)
175g walnut pieces (I used 90 grams of Texas Pecan Meal)
2 ripe, medium bananas, mashed
175g grated carrot
75g butter, softened
75g cream cheese
150g icing sugar, sifted
1 tsp vanilla extract
Chopped walnuts, to decorate (optional)
Preheat the oven to 170°C. Grease a 20cm-diameter cake tin with removable base.
Beat the eggs and the sugar together until thick. Sift in the flour, baking powder, salt and bicarbonate of soda. Mix well then add the oil and walnuts, then the banana and carrot.
Pour into the tin. Bake for 1¼ hours or until a skewer comes out clean. Cover with foil if it begins to brown too much (I didn't do this, and mine was pretty brown, but by no means burnt). Cool on a rack.
For the icing, beat the butter and cheese together, then add the sugar and vanilla. Spread on the cold cake. Finish with walnuts.
As if we could wait that long for the last bit. We ate it still warm with a side dollop of the frosting. Perfect for a night in while dogsitting for friends. We didn't share with our furrry friend though. This recipe is originally for 8 people, but if you're anything like Mik and me, this is a weekend cake for two.
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