Best Banana Carrot Cake Recipes

BANANA CARROT CAKE

Steps:

• Preheat oven to 350°F.
• Combine sugar, banana, and oil.
• Add eggs, one at a time, beating well after each addition.
• In a separate bowl, combine flour, salt, baking soda, baking powder, and spices.
• Add to banana mixture and mix well.
• Stir in carrots and oats; mix well.
• Spread in greased 9x9 inch baking pan. Sprinkle with nuts.
• Bake at 350F for 40 minutes or until toothpick inserted in center comes out clean.

BANANA & CARROT CAKE

Steps:

• Pre-heat the oven to 170C. Line and grease a 20cm diameter cake tin. Mix the sugar, eggs and orange juice until well combined and thickened. sift in (Together) the flour, baking powder, salt, bicarb, cinnamon, mixed spice and nutmeg.
• Mix these all together thoroughly and then add the oil, almond/walnuts, bananas, carrot, sultanas and Zest. Give this a thorough mix then pour into the prepared cake tin.
• Bake for 1 hour and 15 minutes or until it is cooked. Remember if the skewer or knife comes out clean then it is ready. If it is not ready and is starting to get quite brown on the top then place a piece of foil over the top. When out of the oven cool on a wire rack.
• If icing: Beat the butter and cheese together to form a smooth paste, then add the sugar and vanilla. Spread all over the cold cake and decorate around the edges with the whole nuts. I don't decorate our cakes as I am always making them for lunches and too much sugar is a sin!!! However I always decorate my cakes for visitors etc. If you like a topping but like me take them to work, then just before you put the cak in the oven either place some blanched almonds on top of the mixture or some demerara sugar sprinkled all over, this gives a sweet crunchy top! Or mix a very small drop of water in some sieved icing sugar until it makes a thick paste and pour in streaks over the top of your cold cake. This is sweet but less messy than cheese topping!

CARROT-BANANA CAKE

Steps:

• For cake:
• Preheat oven to 350°F. Grease and flour 12-cup Bundt pan. Sift first 4 ingredients into medium bowl. Whisk oil, 1 cup sugar, brown sugar and eggs in large bowl until well blended. Mix in dry ingredients. Add carrots, pineapple, banana and pecans and blend well. Transfer batter to prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour. Let cake stand in pan 10 minutes. Turn out cake onto rack and cool.
• For frosting:
• Beat cream cheese, powdered sugar, butter and 1/4 teaspoon cinnamon in medium bowl until smooth. Spread frosting over cake. Sprinkle with additional cinnamon. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate.)

MOIST ZUCCHINI CARROT BANANA CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour cake pan or muffin tins.
• Beat eggs well in large bowl, mix in butter, yogurt, vanilla and sugar.
• Add banana, mix well.
• Stir in carrot, zucchini, apples, coconut and raisins.
• Sift together dry ingredients in separate bowl breaking up all lumps.
• Stir dry ingredients into wet, without over mixing.
• Pour mixture into baking sheet, cupcake tins, or even bread pans.
• Baking time will vary according to pan style, bake until toothpick inserted in center comes out clean and top is nicely colored.
• Yields: 24 muffins/cupcakes or 12 muffins & 1 8-inch cake.

BANANA, CARROT & PINEAPPLE CAKE AKA SUNSHINE CAKE

Steps:

• Preheat the oven to 180°C.
• For the cake, line a 20cm cake tin, or for a loaf, line a large loaf tin.
• In a large bowl beat the eggs, sugar and lemon zest together until creamy.
• Slowly add the oil while beating continuously.
• Sift the flour, salt, and baking powder together and stir into the creamed mixture.
• Fold in the banana, carrot, pineapple and chopped nuts until incorporated.
• Spoon mix into prepared tin and bake for 55-60 minutes or until firm to the touch.
• Remove from the oven and allow to sit for 10 minutes before turning out onto a cooling rack.
• Allow to cool and if a cake, ice and keep in an airtight container, or, if a loaf, wrap in plastic wrap to store, or place in an airtight container. Serve the loaf either plain or buttered.
• ICING:.
• In a medium bowl beat the cream cheese, icing sugar, lemon zest and juice until smooth.
• Spread over the cooled cake and decorate with pecan or walnut pieces.

CARROT & BANANA CAKE

Steps:

• Pre-heat oven to 160C (325F).
• Grease 24cm round springform tin, line base with baking paper.
• Sift flours, baking soda, spices and sugar into large bowl, stir in carrot and nuts.
• Beat eggs and oil together and add to dry ingredients, together with banana.
• Mix well.
• Pour mixture into prepared tin.
• Bake for about 1 1/4 hours.
• Cool cake in pan.

CARROT CAKE BANANA MONKEY BREAD

Steps:

• HowToSection For the Monkey Bread Array
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CHOCOLATE STREUSEL BANANA-CARROT CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour 13x9-inch pan, or spray with baking spray with flour. In medium bowl, mix all streusel ingredients except 1/2 cup chocolate chips. Stir in chocolate chips. Set aside.
• In small bowl, toss 1/2 cup chocolate chips with 1 tablespoon of the dry cake mix. In large bowl, mix bananas, sour cream and eggs; beat with electric mixer on medium speed until well blended. Add remaining cake mix, water and oil; beat on low speed until combined. Beat 2 minutes on medium speed. Stir in coated chocolate chips; spoon into pan. Sprinkle with streusel.
• Bake 35 to 44 minutes or until toothpick inserted in center comes out clean and top is light golden brown. Cool completely, about 1 1/2 hours. Store loosely covered.

BANANA CARROT RAISIN CAKE

Steps:

• PREHEAT oven to 350°F. Grease and flour 13x9-inch baking pan. Set aside. Beat cake mix, eggs, bananas, sour cream, oil, cinnamon and nutmeg in a large bowl. Fold in carrots and raisins.
• POUR into prepared pan.
• BAKE 35 min or until wooden toothpick inserted in center comes out clean. Cool completely in pan or wire rack. Cut into pieces to serve.

CARROT CAKE BANANA BREAD RECIPE - (4.5/5)

Steps:

• 1. Preheat oven to 350 degrees F. Grease 2 9" x 4" (approximate) loaf pans. 2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside. 3. In a medium bowl, whisk eggs, oil, vanilla, sugar, and banana. Pour wet into dry and mix until just combined. 4. Fold in carrots and walnuts or pecans until just combined. 5. Pour battre into prepared loaf pan and bake for 50 minutes or until a toothpick inserted in the center comes out cleans. Let cool before frosting. 6. To make the frosting - Cream together the cream cheese and butter until smooth. Add in powdered sugar until desired consistency is reached. Frost cooled loaf with frosting and sprinkle walnuts or pecans on top. Store in the fridge in an air tight container.

CARROT-BANANA MUFFINS (OR BUNDT CAKE)

Steps:

• Preheat oven to 350°F Line or grease muffin cups.
• Sift first 4 ingredients into medium bowl. Whisk applesauce, sugar, brown sugar and eggs in large bowl until well blended. Mix in dry ingredients. Add carrots, banana and pecans and blend well.
• Divide batter among muffin cups and bake in middle of oven until puffed and a tester comes out clean, about 16-18 minutes. Cool muffins on a rack. (Let pan cool completely before baking the second batch or use a different pan.).

CARROT BANANA CAKE

Steps:

• Mix dry ingredients. Mix wet ingredients, minus carrot. Add wet to dry mix and stir until smooth. Add carrots and raisins or nuts. Pour into a 9" square or round greased tin. Bake for 35 minutes or until cake tester comes out clean. Make with a cream cheese icing (cream cheese, maple syrup and vanilla extract.).
• Enjoy!

BANANA NUT CARROT CAKE SQUARES

Steps:

• Preheat the oven to 350; grease a 9\"x12\" baking pan.
• In a large bowl sift together the flour, cinnamon, cloves and baking powder.
• In a smaller bowl beat together the eggs; add sugar and honey; whisk in the oil and juice.
• Mix into the dry ingredients.
• Stir in the carrots, bananas and walnuts.
• Pour mixture into the baking dish; bake 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
• Cool 50 to 60 minutes; serve with vanilla ice cream or yogurt.
• NOTE: May use apple or orange juice in place of pineapple juice.

CHOCOLATE STREUSEL BANANA-CARROT CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour 13x9-inch pan, or spray with baking spray with flour. In medium bowl, mix all streusel ingredients except 1/2 cup chocolate chips. Stir in chocolate chips. Set aside.
• In small bowl, toss 1/2 cup chocolate chips with 1 tablespoon of the dry cake mix. In large bowl, mix bananas, sour cream and eggs; beat with electric mixer on medium speed until well blended. Add remaining cake mix, water and oil; beat on low speed until combined. Beat 2 minutes on medium speed. Stir in coated chocolate chips; spoon into pan. Sprinkle with streusel.
• Bake 35 to 44 minutes or until toothpick inserted in center comes out clean and top is light golden brown. Cool completely, about 1 1/2 hours. Store loosely covered.