🍰 Moist Banana Carrot Cake

Name: Moist Banana Carrot Cake
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g carrots; 4 bananas (of which 3 very ripe); 2 eggs; 1 knife tip vanilla powder; 1 pinch salt; 100 ml neutral rapeseed oil; 1 tsp rapeseed oil (for the pan); 0.5 organic lemon (zest and juice); 150 g spelt wholemeal flour; 1 tbsp spelt wholemeal flour (for the pan); 2 tsp baking powder; 1 tbsp cocoa powder (7 g; highly defatted); 1 tsp cinnamon; 100 g ground pecan nuts (or hazelnut kernels); 2 tbsp pecan halves (each 15 g)

209 kcal · 30 min · 4 servings

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Ingredients

150 g carrots
4 bananas (of which 3 very ripe)
2 eggs
1 knife tip vanilla powder
1 pinch salt
100 ml neutral rapeseed oil
1 tsp rapeseed oil (for the pan)
0.5 organic lemon (zest and juice)
150 g spelt wholemeal flour
1 tbsp spelt wholemeal flour (for the pan)
2 tsp baking powder
1 tbsp cocoa powder (7 g; highly defatted)
1 tsp cinnamon
100 g ground pecan nuts (or hazelnut kernels)
2 tbsp pecan halves (each 15 g)

Instructions

1. Peel the carrots and grate them finely.
2. Peel the three ripe bananas.
3. Cut the bananas into pieces.
4. Mash the banana pieces in a bowl with a fork into a fine pulp.
5. Beat the eggs together with the vanilla powder and a pinch of salt until frothy.
6. Stir in the 100 milliliters of oil into the egg mixture until well incorporated.
7. Add the grated carrots, the banana pulp, and the lemon zest.
8. Mix everything well.
9. Mix the flour, baking powder, cocoa powder, and cinnamon in a separate bowl.
10. Sift this dry mixture over the wet mass.
11. Gently fold in the dry mixture until just combined.
12. Stir in the ground pecans until a thick batter forms.
13. Check the consistency of the batter.
14. If the batter seems too dry, work in a little more oil or ground pecans.
15. Grease the loaf pan with the remaining oil.
16. Dust the pan with one tablespoon of flour.
17. Shake out any excess flour from the pan.
18. Pour the batter into the prepared pan.
19. Smooth the surface of the batter.
20. Peel the last banana.
21. Halve it lengthwise.
22. Drizzle the banana halves with lemon juice to prevent browning.
23. Press the banana halves into the batter with the cut side facing up.
24. Press the pecan halves slightly into the batter.
25. Preheat the oven to 200 degrees Celsius (180 degrees Celsius for convection or gas level 3).
26. Bake the cake for 50 to 60 minutes.
27. Check for doneness using a wooden skewer.
28. Remove the cake from the oven.
29. Let it cool in the pan for five minutes.
30. Release the cake from the pan.
31. Let it cool completely on a wire rack.
32. Slice the cake.
33. Serve the cake.

Nutrition per serving

kcal: 209
Protein: 4 g · Fett/Fat: 14 g · Carbs: 16 g