Banana Carrot Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 cup sugar
- 1 cup banana (s), strained (corresponds to approx. 3 medium-sized bananas)
- 0.5 ½ cup oil
- 3 egg (s)
- 0.5 ½ cup flour
- 1 packet baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 pinch (s) carnation (s)
- 1 cup oatmeal
- 1 cup carrot (s), finely grated
- 0.33 cup nuts, chopped
For the glaze:
- 2 teaspoons butter
- 1 cup powdered sugar
- 2 teaspoons juice (banana juice)
- 0.5 teaspoon ½ vanilla flavor
- Fat for the baking pan
Print Recipe
Pin Recipe Instructions
- Mix the sugar, banana and oil. Add eggs one after the other, beat the batter vigorously after each egg. Stir in the flour mixed with baking powder, cinnamon and cloves. Fold in the oatmeal and carrots. Pour the batter into a greased baking tin and sprinkle with nuts.
- Bake in the preheated oven at 175 degrees for approx. 45 minutes (wooden skewer test required - depends heavily on the consistency of the dough).
- When the cake has cooled down, prepare the icing. To do this, mix butter and powdered sugar into a cream, add liquid and aroma until you have a smooth, spreadable mass.
- The cake tastes best when it has stood in a cool place overnight (preferably in a plastic cake box).
- Note: 1 cup corresponds to just under 250 ml of capacity.
- Alternatively, you can use chopped or ground nuts instead of the oatmeal.
- You can also use sliced almonds / sultanas / chocolate shavings / coconut flakes instead of the chopped nuts.
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