Name: Banana Carrot Cake
Yield: 8
Ingredients: 2 bananas, mashed; 4 oz carrots, grated; 10.6 oz all-purpose flour; 5 oz brown sugar; 4 eggs, lightly beaten; ⅓ pt. extra-virgin olive oil; 4 oz walnuts, crushed; Juice of 1 orange; Zest of 2 oranges; 1 t soda water; 1 t cinnamon, ground; ½ t baking powder; 3.5 oz powdered sugar, sifted; 5 oz cream cheese; Juice and zest of 1 lemon

Banana Carrot Cake

Rated 5.0 stars by 1 users

Bravo XL Oven

Servings

8 servings

Author

NuWave

Ingredients

2 bananas, mashed
4 oz carrots, grated
10.6 oz all-purpose flour
5 oz brown sugar
4 eggs, lightly beaten
⅓ pt. extra-virgin olive oil
4 oz walnuts, crushed
Juice of 1 orange
Zest of 2 oranges
1 t soda water
1 t cinnamon, ground
½ t baking powder

For Icing

3.5 oz powdered sugar, sifted
5 oz cream cheese
Juice and zest of 1 lemon

Directions

Grease the Silicone Baking Pan with butter; set aside.
In a large mixing bowl, add bananas, carrots, sugar, eggs, oil, walnuts, and zest and juice of orange. Mix well.
Add flour, soda water, cinnamon and baking powder on top of mixed ingredients. Using an electric hand mixer, whisk until smooth.
Pour mixture into a cake pan or Silicone Baking Pan. Bake at 355°F for 30 min.
Turn down the heat to 320°F and bake for an additional 30 min. or until the cake is cooked through. When done, toothpick inserted in center will come out clean.
Let cool in the cake pan for about 6-10 min. Flip over and out onto a cooling rack. Allow to completely cool.
While cooling, in a bowl, mix all of the icing ingredients. Using a wooden spoon or cake spatula. Spread icing onto cake.

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