Banana, almond & carrot cake

Banana, almond & carrot cake

There’s a little part of me that get’s a touch of excitement when I come across overripe bananas. I guess it comes to knowing that something sweet is impending; be it planned or spontaneously created.

Kind of like this cake.

Banana, almond & carrot cake recipe

Banana, almond & carrot cake recipe

This recipe came about when I was gifted some rather sad looking bananas. Not gifted by some kind of growers association, but gifted by my colleague. I mean, could you imagine the Banana Growers Association sending out fruit that looks like it’s been unearthed from the Valley of Kings?

It’d never happen. Yet if it did, I’d put my hand up.

Banana cake or muffins are the most obvious choices. Perhaps even a less sweet banana bread. I needed to do something different. Something very different.

A flourless cake that didn’t rely on wheat for substance. Almond meal came to mind first … and then carrots. Oh look, I found some Dutch cocoa.

Could it work?

Well, it kinda did. What came out of my oven is this banana, almond, carrot and chocolate cake that has a texture crossed with a banana-flavoured brownie and a chocolate mud cake.

And to extend the carrot content, I’ve used the juice from a fresh carrot to form the icing. Not a thick icing, just a semi-runny sweetness for even more moisture.

You’ve got to love experimenting in the kitchen, right?

Banana, almond & carrot cake recipe

Banana, almond & carrot cake | heneedsfood.com

 

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Banana, almond & carrot cake
Incredibly moist, this gorgeous banana, almond & carrot cake is sure to vamp up dessert time.
Banana, almond & carrot cake recipe
Course Dessert
Servings
servings
Ingredients
Course Dessert
Servings
servings
Ingredients
Banana, almond & carrot cake recipe
Instructions
  1. Preheat the oven to 160°C.
  2. Beat the eggs, muscovado sugar, oil and vanilla in a mixing bowl for 5 minutes. Add the bananas, grated carrot, almond meal, cocoa and baking powder and mix well.
  3. Pour the batter into a lined and greased 22cm springform tin and bake for 50-60 minutes, or until cooked in the middle. Allow the cake to cool in the tin completely before turning out onto a serving plate.
  4. To make the icing - combine the carrot juice and icing sugar and whisk gently until the sugar has dissolved. Drizzle the icing over the cooled cake and serve at room temperature.
Recipe Notes

The easiest way to make carrot juice, rather than buying it, is to grate a carrot using a microplane, then squeeze the juice from grated carrot into a bowl. Saves using a juicing machine, as well. Nobody enjoys cleaning those things.

Share this Recipe
  • Amanda

    This looks so good and it’s a perfect recipe for passover. It reminds me of a way better version of your torta de santiago because of the almonds but with more flavor. I’ll have to try this!

  • Mila Furman

    OMG John this looks so amazing! And ho perfect for Passover! I will def be sharing this on my FB page 🙂 Found you through our Food Bloggers Central group and I am definitely here to stay! Nice to make your acquaintance!

  • Well, you know how you get to eat all of certain things in your household? Same here – and bananas is one of them. Carrot cake is another. And Mark isn’t overly fond of chocolate either. So this cake would be all for me. Love it, especially the carrot juice glaze! I just wrote a future post about being a scientist in the kitchen. And you, sir, a re a brilliant scientist.

    • Thanks David, Perhaps the food science subject I loathed so much when I studied professional cookery many years ago somehow stuck with me.

      • I imagine it did, John. The University of Arizona is having some really fun science cooking classes these days. I want to take them!

  • Wow this looks amazing- I love it! Pinning for later 🙂

  • Definitely giving this one a go as soon as I’m settled in my new home.

  • anupama (MGGK)

    Wow! This looks so AWESOME. Banana. carrot, almond sounds like a killer combo. Lovely share!

  • Carrot juice icing?! What’s up, doc!

  • I can’t believe you can just come up with stuff like this. So I have a challenge for you – what can I sub the bananas for? I am allergic.

    OK, I’m lying. I just hate them. They are evil things.

    Also very impressed with the short ingredients list. 🙂

    • Face your fears, Nagi, face your fears. Seeing this cake is very much about the banana, I’m struggling to think of a substitute. I guess it needs to have the same kind of moisture and mashed consistency as a very ripe banana. Mango? Peach?

      Or perhaps you’ll just have to go without. Shame.

  • Sara (Belly Rumbles)

    Okay, you know I like your kitchen moves. But carrot juice in the icing, yup, your moves just went slightly Austin Powers. (in a good way)

  • Maggie

    Made this three days ago, we had visitors coming and I had to have something presentable. It was fab. Dead easy to put together too. Thanks again

    • Great to hear, Maggie! It really is an easy cake to make, and so tasty.

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