Carrot-Banana Cake
A moist, flavorful carrot-banana cake with warm cinnamon, crunchy nuts, and tender pineapple, perfect for teatime or special occasions, appealing to fruit and spice lovers.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup Bundt pan.
- In a medium bowl, sift together the all-purpose flour, ground cinnamon, baking soda, and salt.
- In a large bowl, mix vegetable oil, sugar, and brown sugar until well combined.
- Add eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Stir in the grated carrots, crushed pineapple, mashed bananas, and chopped nuts.
- Pour the batter into the prepared Bundt pan.
- Bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Tips & Substitutions
For a moister cake, consider adding an extra 1/4 cup of mashed bananas or using unsweetened applesauce as a substitute for some of the oil. You can also replace half the all-purpose flour with whole wheat flour for added nutrition. If you don't have nuts, try adding chocolate chips for a delicious twist.
Serving Suggestions
Serve the cake plain or with a light dusting of powdered sugar on top. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. This cake also makes a delightful breakfast treat, alongside a cup of coffee or tea, reminiscent of Grammy Dow's Coffee Chip Bars.
Storage & Reheating
Store any leftover Carrot-Banana Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake for up to a week or freeze individual slices wrapped in plastic wrap and foil for up to three months. Allow to thaw at room temperature before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot-Banana Cake contains roughly 582 calories, with 10g protein, 105g carbohydrates, and 19g fat. It is an excellent source of vitamin A (147% of the Daily Value), dietary fiber (94% of the Daily Value), and calcium (34% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1081mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I substitute the vegetable oil with another type of oil?
Yes, you can substitute vegetable oil with canola oil or melted coconut oil. Each will impart a slightly different flavor, but all will work well in this cake. Just ensure to use a neutral-flavored oil to keep the cake's taste balanced.
Is it possible to make this cake gluten-free?
Absolutely! To make a gluten-free version of this Carrot-Banana Cake, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Ensure that all other ingredients are gluten-free as well for best results.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges should start to pull away from the sides of the Bundt pan, indicating it is cooked through. Keep an eye on it as baking times may vary slightly depending on your oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).