CARROT BANANA CAKE
Make and share this Carrot Banana Cake recipe from Food.com.
Provided by KT9791
Categories Dessert
Time 50m
Yield 1 Cake, 10 serving(s)
Number Of Ingredients 17
Steps:
- Mix dry ingredients. Mix wet ingredients, minus carrot. Add wet to dry mix and stir until smooth. Add carrots and raisins or nuts. Pour into a 9" square or round greased tin. Bake for 35 minutes or until cake tester comes out clean. Make with a cream cheese icing (cream cheese, maple syrup and vanilla extract.).
- Enjoy!
Nutrition Facts : Calories 239.9, Fat 8.8, SaturatedFat 6.7, Cholesterol 37.2, Sodium 305.2, Carbohydrate 39.5, Fiber 2, Sugar 23.8, Protein 2.7
BANANA CARROT CAKE
From my mother-in-law. This carrot cake does not have a cream cheese frosting. I have not had this yet, but my hubby says it's wonderful. He says that he can't taste the bananas in the cake, but it's been years since he's had it, so that might be wrong. He says it's really good though.
Provided by noway
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Combine sugar, banana, and oil.
- Add eggs, one at a time, beating well after each addition.
- In a separate bowl, combine flour, salt, baking soda, baking powder, and spices.
- Add to banana mixture and mix well.
- Stir in carrots and oats; mix well.
- Spread in greased 9x9 inch baking pan. Sprinkle with nuts.
- Bake at 350F for 40 minutes or until toothpick inserted in center comes out clean.
MOIST ZUCCHINI CARROT BANANA CAKE
I have been making this veggie & fruit packed cake since my daughter's first birthday. It is super moist and full of good things for you. It freezes well so you can make it ahead of time or make cupcakes and freeze for snacks.
Provided by colleenfitzgerald_1
Categories Dessert
Time 40m
Yield 24 muffins/cupcakes, 24 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees.
- Grease and flour cake pan or muffin tins.
- Beat eggs well in large bowl, mix in butter, yogurt, vanilla and sugar.
- Add banana, mix well.
- Stir in carrot, zucchini, apples, coconut and raisins.
- Sift together dry ingredients in separate bowl breaking up all lumps.
- Stir dry ingredients into wet, without over mixing.
- Pour mixture into baking sheet, cupcake tins, or even bread pans.
- Baking time will vary according to pan style, bake until toothpick inserted in center comes out clean and top is nicely colored.
- Yields: 24 muffins/cupcakes or 12 muffins & 1 8-inch cake.
Nutrition Facts : Calories 145.7, Fat 3.5, SaturatedFat 1.9, Cholesterol 36.8, Sodium 191.9, Carbohydrate 26.2, Fiber 2.2, Sugar 12, Protein 3.5
BANANA CARROT RAISIN CAKE
Steps:
- PREHEAT oven to 350°F. Grease and flour 13x9-inch baking pan. Set aside. Beat cake mix, eggs, bananas, sour cream, oil, cinnamon and nutmeg in a large bowl. Fold in carrots and raisins.
- POUR into prepared pan.
- BAKE 35 min or until wooden toothpick inserted in center comes out clean. Cool completely in pan or wire rack. Cut into pieces to serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CARROT BANANA BREAD
I received this from my mother-in-law and it's become my favorite banana carrot bread recipe. The carrots add a special touch. -Beulah Starkweather, Englewood, Florida
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, baking soda, salt and cinnamon. In a small bowl, whisk the eggs, bananas and oil. Stir into dry ingredients just until moistened. Fold in carrots and pecans. Transfer to a greased 9x5-in. loaf pan. , Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 196 calories, Fat 8g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 163mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
BANANA, CARROT & PINEAPPLE CAKE AKA SUNSHINE CAKE
This is a lovely iced cake (lighter version of a carrot cake) or have as a buttered loaf. I can kid myself that it is good for me because of the ingredients :) I saw this made on TV on the AWW Fresh cooking site (I think) and had to try it. It was a bit of a hit & miss with the ingredient amounts but I think I have them right as this is what I made mine with. I find I like to get all ingredients prepared first as then it is much easier to mix it altogether. Leave until cold before slicing)
Provided by Jen T
Categories Dessert
Time 1h20m
Yield 1 loaf or 20cm cake
Number Of Ingredients 16
Steps:
- Preheat the oven to 180°C.
- For the cake, line a 20cm cake tin, or for a loaf, line a large loaf tin.
- In a large bowl beat the eggs, sugar and lemon zest together until creamy.
- Slowly add the oil while beating continuously.
- Sift the flour, salt, and baking powder together and stir into the creamed mixture.
- Fold in the banana, carrot, pineapple and chopped nuts until incorporated.
- Spoon mix into prepared tin and bake for 55-60 minutes or until firm to the touch.
- Remove from the oven and allow to sit for 10 minutes before turning out onto a cooling rack.
- Allow to cool and if a cake, ice and keep in an airtight container, or, if a loaf, wrap in plastic wrap to store, or place in an airtight container. Serve the loaf either plain or buttered.
- ICING:.
- In a medium bowl beat the cream cheese, icing sugar, lemon zest and juice until smooth.
- Spread over the cooled cake and decorate with pecan or walnut pieces.
Nutrition Facts : Calories 4330.7, Fat 247.4, SaturatedFat 61.2, Cholesterol 613, Sodium 1847.5, Carbohydrate 470.5, Fiber 27.9, Sugar 212.8, Protein 79.2
CARROT-BANANA CAKE
Provided by Zita Wilensky
Categories Cake Cheese Fruit Nut Vegetable Dessert Bake Banana Carrot Fall Bon Appétit Florida Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 19
Steps:
- For cake:
- Preheat oven to 350°F. Grease and flour 12-cup Bundt pan. Sift first 4 ingredients into medium bowl. Whisk oil, 1 cup sugar, brown sugar and eggs in large bowl until well blended. Mix in dry ingredients. Add carrots, pineapple, banana and pecans and blend well. Transfer batter to prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour. Let cake stand in pan 10 minutes. Turn out cake onto rack and cool.
- For frosting:
- Beat cream cheese, powdered sugar, butter and 1/4 teaspoon cinnamon in medium bowl until smooth. Spread frosting over cake. Sprinkle with additional cinnamon. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate.)
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