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Carrot Banana Cake

This carrot banana cake is soft, moist, and lightly spiced with warm flavors. Made with ripe bananas and fresh carrots, it’s a simple homemade cake that feels comforting and satisfying without being overly sweet.
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Ingredients Method Notes

Ingredients
  

  • 2 ripe bananas mashed
  • 1 cup finely grated carrots
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Method
 

  1. Preheat oven to 350°F (175°C) and grease a cake pan.
  2. In a bowl, whisk mashed bananas, eggs, oil, sugar, and vanilla.
  3. Stir in grated carrots until combined.
  4. In another bowl, mix flour, baking soda, baking powder, cinnamon, and salt.
  5. Gently fold dry ingredients into the wet mixture.
  6. Pour batter into the prepared pan and smooth the top.
  7. Bake for 40–45 minutes or until a toothpick comes out clean.
  8. Cool completely before slicing and serving.

Notes

  • Store leftovers in an airtight container at room temperature for 2 days or refrigerate up to 5 days.
  • Add walnuts or pecans for extra crunch.
  • A light dusting of powdered sugar works well for simple serving.