Carrot Banana Cake with Walnuts
A moist and delicious carrot banana cake loaded with walnuts, perfect for a healthy and satisfying treat.
Equipment
- 1 Mixing Bowls Various sizes
- 1 9-inch Cake Pan Round or square
- 1 Measuring Cups and Spoons
- 1 Mixer Hand or stand mixer
Ingredients
Dry Ingredients
- 2 cup all-purpose flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp salt
Wet Ingredients
- 1 cup granulated sugar
- 0.5 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup mashed ripe bananas about 2-3 bananas
Other
- 2 cup grated carrots
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.2 cup all-purpose flour, 2 tsp baking soda, 1 tsp ground cinnamon, 0.5 tsp ground nutmeg
- In a separate bowl, beat together sugar, oil, eggs, and vanilla extract until well combined. Stir in the mashed bananas.0.25 tsp salt, 1 cup granulated sugar, 0.5 cup vegetable oil, 2 large eggs
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fold in the grated carrots and chopped walnuts.1 tsp vanilla extract, 1 cup mashed ripe bananas
- Pour the batter into the prepared cake pan and 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 inverting it onto a wire rack to cool completely.
- Frost with cream cheese frosting if desired.
Notes
Optional: Add raisins or other dried fruit for added flavor and texture. You can also substitute whole wheat flour for a healthier option.