A little weekend baking inspired by refridgerator-purging and Epicurious.com. Nope, no fancy decorating here, just a fast slathering with cream cheese frosting. I never thought of doing both carrot and banana together, but it tastes pretty damn good if you ask me. Double your fruit and veggie dose. This recipe makes about two 8" round cakes, a bundt-pan cake, or two 8" square cakes that are a little flatter. Or muffins. The possibilities are endless!!
You can link to the original recipe here, but listed below is the recipe with my changes.
Carrot Banana Cake
2 cups all purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
1 cup sugar
4 large eggs
2 cups finely grated carrots
1 cup mashed ripe banana
1/2 cup golden raisins
1 8-ounce package cream cheese, room temperature
1 cup powdered sugar
3 tablespoons unsalted butter, room temperature
Preheat oven to 350°F. Grease and flour your pan(s). Sift first 4 ingredients into medium bowl. Whisk oil, sugar, and eggs in large bowl until well blended. Mix in dry ingredients. Add carrots, banana and raisins and blend well. Pour batter into pans, bake until toothpick inserted near center of cake comes out clean, about 30 minutes. Let cake stand in pan 20 minutes. Turn out cake onto rack and cool.
Beat cream cheese, powdered sugar, and butter until smooth. Spread frosting over cake.