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carrot banana cake with dates and raisins.

A simple cake with no sugar, no butter but tons of flavor. This is moist and mildly spiced and smothered with a salted dulce de leche frosting making it irresistible. 

Course Dessert
Cuisine continental
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 1 cake

Ingredients

For the cake

  • 2 full ripe banana mashed really well
  • 1 full cup packed grated carrot
  • 2 large eggs
  • 1/2 cup olive oil or grapeseed/ vegetable oil
  • 1/4 cup thick yogurt
  • 1/2 cup honey
  • 2 cups all purpose flour
  • 1 tsp cinnamon powder
  • 1 tbsp ginger powder , use 1/2 tbsp if desired.
  • 1/2 tbsp nutmeg powder
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 cup whiskey soaked raisins soak raisins in whiskey for atleast 2 hours
  • 8 whole dates pitted and chopped
  • 1 tbsp vanilla extract

For the dulce de leche frosting (optional)

  • 1 pack or 200 gms cream cheese softened
  • 2 tbsp butter softened
  • 3 tbsp honey
  • 1 tbsp salted dulce de leche , use unsalted DDL if prefered
  • 1 tsp vanilla

Instructions

For the cake:

  1. In a mixing bowl, add the mashed bananas and the grated carrot. Mix. 

    Into the same bowl, sift together all the dry ingredients and the spice powders, Stir to combine. Now add the two eggs and whisk it in.


  2. In another bowl, mix together the liquids ; yogurt, honey , oil and vanilla extract. 

    Now add the liquids to the flour + banana + carrot mix. Fold it in until well combined. Do not over mix. 


  3. Add the raisins and dates and fold it in once again. Now pour the batter into a very well buttered bundt pan or lined cake tin of choice. 


  4. Pre heat oven to 350 F or 180 C.

    Bake in the middle rack for 50-55 mins or till a skewer inserted in the centre comes out clean. 



For the frosting

  1. Put all the ingredients into a large bowl and whip it using a hand help / stand mixer till light and creamy. Make sure it isn't too runny. Keep in the refrigerator till needed.

Assembly

  1. Once the cake ir out of the oven, let it cool for ten minutes. Then carefully invert onto a plate / serving platter. Cool to room temperature. Once completely cool, spread the frosting as thick as you like and keep it the refrigerator for 15-20 mins to firm up the frosting a bit. 

    Once slightly set, you can slice and serve! 

    Absolutely delightful with a cup of coffee. 

Recipe Notes

  1. Keep an eye during the last 5-10 mins of the bake. Cover the cake with a foil if it starts to darken too quickly. Every oven is slightly different, so make sure you listen to your oven and not just the recipe timing while baking anything. I tell this from hard learned experience. 
  2. You can store the leftover cake wrapped in cling film or a closed cake box in the refrigerator easily for 3 days. Or slice them up and store in a freezer safe box for upto a month. 
  3. Since it uses two eggs, I strong recommend using only the very best vanilla you can get. I strongly recommend Sprig Gourmet's Bourbon vanilla extract which is my favorite and I use for most baking. 
  4. If you do not want to use to eggs, substitute with another banana or even flax seed eggs. Apple sauce also works although I dont really do a lot of eggless baking, so you will have to ask an expert on that.