Spicy Banana Carrot Cake
10 servings
60 minutes
Spicy banana-carrot pie is a true delight from the depths of Arab culinary tradition. The combination of sweet bananas and juicy carrots gives the pie softness and natural sweetness, while aromatic spices—cinnamon, cardamom, and nutmeg—fill it with the warmth of Eastern bazaars. The delicate dough enriched with walnuts bakes to a golden crust, and a warming honey-nut syrup with caramel notes completes this pie. This pie is not just a dessert but a true immersion in the atmosphere of cozy family evenings. It pairs perfectly with a cup of fragrant tea or coffee, becoming a wonderful addition to leisurely conversations and heartfelt meetings. Its rich flavor and texture make it an excellent choice for special moments when you want to indulge in something unusual and truly homemade.
1
Beat the eggs and sugar at maximum speed for about 5-7 minutes. Gradually add the butter at medium speed.
- Chicken egg: 3 pieces
- Brown sugar: 230 g
- Sunflower oil: 1 glass
2
Sift the flour and baking powder, add cinnamon, cardamom, nutmeg, crushed nuts, and mix everything.
- Wheat flour: 210 g
- Baking powder (raising agent): 2 teaspoons
- Ground cinnamon: 1 teaspoon
- Ground cardamom: 0.5 teaspoon
- Ground nutmeg: 0.5 teaspoon
- Crushed walnuts: 0.5 glass
3
Grate the bananas on a coarse grater and the carrots on a fine grater.
- Bananas: 260 g
- Carrot: 200 g
4
Gently mix the egg-butter mixture into the flour mixture, then add the bananas and carrots.
- Wheat flour: 210 g
- Chicken egg: 3 pieces
- Sunflower oil: 1 glass
- Bananas: 260 g
- Carrot: 200 g
5
Line the bottom of the pan with parchment. Transfer the dough to the pan and place it in a preheated oven at 170 degrees for one hour (or until a knife comes out clean).
6
Heat honey, a teaspoon of sugar, and lemon juice, simmer a bit, add a handful of crushed nuts, and cover the pie with the resulting syrup.
- Honey: 2 tablespoons
- Sugar: 1 teaspoon
- Lemon juice: 2 tablespoons
- Crushed walnuts: 0.5 glass
