Carrot Banana Cake with Walnuts
A moist and delicious carrot banana cake packed with the goodness of walnuts. This healthier version is perfect for a guilt-free treat.
Equipment
- 1 9x13 inch Baking Pan
- 1 Mixing Bowls
- 1 Whisk
- 1 Spatula
Ingredients
Dry Ingredients
- 2 cups All-purpose flour or gluten-free blend
- 1 tsp Baking soda
- 1 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 0.25 tsp Salt
Wet Ingredients
- 1 cup Mashed ripe bananas about 2-3 medium
- 0.5 cup Unsweetened applesauce
- 0.5 cup Honey or maple syrup
- 2 Large eggs
- 2 tsp Vanilla extract
Add-ins
- 2 cups Grated carrots
- 1 cup Chopped walnuts
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.2 cups All-purpose flour, 1 tsp Baking soda, 1 tsp Ground cinnamon, 0.5 tsp Ground nutmeg, 0.25 tsp Salt
- In a separate bowl, mash the ripe bananas. Add the applesauce, honey (or maple syrup), eggs, and vanilla extract. Mix well.1 cup Mashed ripe bananas, 0.5 cup Unsweetened applesauce, 0.5 cup Honey, 2 Large eggs
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Fold in the grated carrots and chopped walnuts.2 tsp Vanilla extract
- Pour the batter into the prepared baking pan and spread evenly. Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.