Carrot and banana cake
10 servings
70 minutes
Carrot-banana cake is an amazing combination of tenderness and rich flavor. Its roots go back to European cuisine, where carrots and bananas became key ingredients for creating a soft and aromatic dough. The sweetness of figs harmoniously complements the light fruity acidity, while brown sugar adds caramel notes. This cake is perfect for cozy family tea times or festive evenings. The cream cheese frosting with powdered sugar makes it even more delicate, while decorations of chocolate or nuts add sophistication. Baked to a golden crust, it exudes a warm aroma that evokes memories of home comfort. Cutting it into pieces reveals how each layer is filled with carefully selected ingredients that provide harmony of taste and texture.
1
Slightly grease a round mold with a diameter of about 18 cm. Cut out parchment and line the bottom.
2
Put flour, baking powder, and sugar in a large bowl and mix well. Add chopped figs.
- Wheat flour: 2 glasss
- Baking powder: 1 tablespoon
- Brown soft sugar: 1 glass
- Dried figs: 115 g
3
Grate the carrot, gather it into a lump by hand, squeeze out the juice and place it in a bowl. Mix with banana puree.
- Carrot: 225 g
- Bananas: 2 pieces
4
Beat the eggs with sunflower oil and add to the dough. Mix.
- Chicken egg: 1 piece
- Vegetable oil: 0.7 glass
5
Transfer the dough from the bowl to the prepared pan and smooth it out.
6
Preheat the oven to 180 degrees. Bake for 1–1.15 hours, until a skewer or toothpick inserted in the center comes out clean. Remove the cake from the mold and let it cool.
7
Whip the cottage cheese mass with powdered sugar to make a thick glaze. Apply it to the surface of the cake. Decorate with small candies, nuts, or grated chocolate. Cut into pieces before serving.
- Curd mass: 175 g
- Grated chocolate: 200 g
- Powdered sugar: 1.5 glass