Banana and carrot cake
4 servings
60 minutes
Banana and carrot cake is a tender, aromatic pastry that combines the sweetness of ripe bananas with the richness of carrots. This recipe traces back to Russian cuisine, where cakes were traditionally seen as a symbol of home comfort. Natural ingredients like dates, oats, and nuts give it a unique flavor and health benefits. Spices including cinnamon and cardamom reveal subtle Eastern notes. The cake has a moist texture, while cherries add a slight tartness. It pairs wonderfully with morning tea or a cozy family dinner. It can be served chilled for more pronounced flavors.
1
Preheat the oven to 180 degrees.
2
Turn half of the flakes into flour in a blender.
3
Blend one and a half bananas, dates, salt, and oil (optional but adds pleasant aroma and density) into a homogeneous mass. Add spices.
- Bananas: 2 g
- Dates: 4 pieces
- Salt: pinch
- Coconut oil: 2 tablespoons
- Cinnamon: to taste
- Cardamom: to taste
4
Grate the carrot on a fine grater (you can use the pulp from making juice).
- Carrot: 1 piece
5
Mix the flakes, flour from flakes, bran, banana mass, and carrot. Add halved cherries (frozen ones are fine) and chopped nuts.
- Oat flakes: 1 glass
- Oat bran: 2 tablespoons
- Bananas: 2 g
- Carrot: 1 piece
- Cherry: 30 g
- Walnuts: 30 g
6
Place in a baking paper-lined mold in a 3-4 cm layer. Bake for 50 minutes. Let it cool completely in the mold. The cake is quite moist and hot, so it may break.