Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup chopped walnuts (optional)
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Spatula
- Grater
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add the mashed bananas and grated carrots to the butter mixture and stir until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chopped walnuts, if using.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Total fat: 14g
Saturated fat: 7g
Cholesterol: 70mg
Sodium: 300mg
Total carbohydrates: 45g
Dietary fiber: 2g
Sugars: 25g
Protein: 5g
Substitutions for ingredients:
- Instead of all-purpose flour, you can use whole wheat flour or gluten-free flour.
- Instead of unsalted butter, you can use salted butter or coconut oil.
- Instead of granulated sugar, you can use brown sugar or coconut sugar.
- Instead of walnuts, you can use pecans or almonds.
Variations:
- You can add 1/2 cup of raisins or dried cranberries to the batter.
- You can add 1/2 teaspoon of ground ginger or cardamom for extra flavor.
- You can make a cream cheese frosting to top the cake.
Tips and tricks:
- Make sure the bananas are ripe for maximum sweetness and flavor.
- Grate the carrots finely for a smoother texture.
- Don't overmix the batter or the cake will be tough.
- Let the cake cool completely before frosting or serving.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Reheating instructions:
To reheat the cake, wrap it in foil and bake in a preheated oven at 350°F (175°C) for 10-15 minutes or until warm.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with whipped cream or ice cream.
- Serve the cake with a cup of coffee or tea.
Garnishes:
- Chopped walnuts or pecans
- Sliced bananas or carrots
- Fresh berries or fruit
Pairings:
- Coffee or tea
- Milk or hot chocolate
- Vanilla ice cream or whipped cream
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
- Roasted vegetables
Troubleshooting advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too moist, bake it for a few more minutes or reduce the amount of mashed bananas.
Food safety advice:
- Make sure the eggs are fresh and not expired.
- Wash your hands and all utensils before and after handling food.
- Store the cake in a cool, dry place away from direct sunlight.
Food history:
Banana and carrot cake is a popular dessert that originated in the United States. It combines the sweetness of ripe bananas with the earthy flavor of grated carrots. The cake is often served with cream cheese frosting and is a favorite at birthday parties and other special occasions.
Flavor profiles:
The cake has a sweet and slightly tangy flavor from the bananas and carrots. The cinnamon and nutmeg add warmth and spice to the cake, while the walnuts provide a crunchy texture.
Serving suggestions:
Serve the cake as a dessert or a sweet breakfast treat. It pairs well with coffee or tea and can be enjoyed any time of the day.
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