Carrot Banana Cake Recipes

CARROT BANANA BREAD

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.

CARROT BANANA CAKE

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!

BANANA CARROT CAKE

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.

CARROT & BANANA CAKE

Steps:

• Pre-heat oven to 160C (325F).
• Grease 24cm round springform tin, line base with baking paper.
• Sift flours, baking soda, spices and sugar into large bowl, stir in carrot and nuts.
• Beat eggs and oil together and add to dry ingredients, together with banana.
• Mix well.
• Pour mixture into prepared tin.
• Bake for about 1 1/4 hours.
• Cool cake in pan.

CARROT-BANANA CAKE

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.)

BANANA CARROT CAKE RECIPE

Steps:

• Heat oven to 350° F. Grease a 9 inch square baking pan. Beat together sugar, bananas and oil; add eggs, beating well after each addition. Add flour, baking powder, salt, soda, cinnamon and cloves; mix well. Stir in oats and carrots. Pour into prepared pan, sprinkle with nuts, if desired. Bake 40-45 minutes or until done.NOTE: You can double the recipe for a 9x13-inch pan and then you will have some batter left over for cupcakes or small loaf.For frosting, beat butter and cream cheese until smooth, add 1 smashed banana. Add powdered sugar and vanilla. If it is too thick for spreading, add another banana or a little milk. Sprinkle nuts over the top, if desired.

MOIST ZUCCHINI CARROT BANANA CAKE

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.