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Banana Carrot Cake
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Banana Carrot Cake is a chocolate-based cake with a Buttermilk Vanilla Bean Glaze on top. It’s a great addition to your potluck or party menu! Buttermilk gives a contrasting sourness to an otherwise sweet cake. A must-try combination!
Too long, too many! Yep, too long a name and too many ingredients! Was it worth it?
Totally, chocolate-y, yummy!
Many times, I bake or cook to finish the leftovers. And many times I don’t!
This is one time wherein I wanted to use up half a dozen frozen Bananas. I managed only 4.5 but my freezer is feeling lighter already! Carrots were specially bought for this cake.
Buttermilk was freshly made and begging to be used up in a novel way – Buttermilk Glaze? Finger-licking yum!
Vanilla Beans have been sealed in a test tube and forgotten in a hidden corner. I finally brought them out too!
All in all very healthy and different ingredients come together for this cake.
My daughter gobbled it up and couldn’t wait for the slices to be cut. To mention she is only 18 months old.
The cake was dense, moist, and truly yummy with a glass of milk or as a big slice as V!
There were only a few changes I made to the cake – I added 1 Tbsp of coffee to bring out the chocolate flavor more, used 4.5 bananas, and baked in a bigger pan than the original recipe.
Eggless Banana Carrot Chocolate Cake with Buttermilk Vanilla Bean Glaze
Ingredients
for the cake
- 4½ bananas medium sized, mashed
- 1 cup carrots chopped
- 1¾ cup all purpose flour
- ¾ cup sugar powdered
- ½ tsp baking powder
- 1 tsp baking soda
- ¾ cup cocoa powder unsweetened
- 1 tbsp coffee powder optional
- 1 cup milk
- ½ cup olive oil
- 1 tsp vanilla extract
- a pinch of salt
for the buttermilk vanilla bean glaze
- ⅓ cup buttermilk fresh homemade
- ¼ cup sugar granulated
- 1 tsp butter unsalted
- 2 tsp cornstarch
- ⅛ tsp baking soda
- 1 vanilla bean optional
Instructions
for the cake
- Grease and prepare an 8 inch round pan. Preheat the oven to 180 °C.
- Sieve the flour, salt, cocoa powder, coffee, baking powder and baking soda together.
- Puree the bananas and carrot together in a blender. Add milk, oil and vanilla.
- Now add sugar to this liquid mixture and mix well.
- Add the wet mixture to the dry ingredients. Incorporate well and uniformly.
- Pour into the prepared pan.
- Bake in a preheated oven at 180 °C for 50-55 minutes or until done.
- Allow the cake to cool in the pan for 10 minutes. Then de-mold and allow to cool completely on the rack.
for the buttermilk vanilla bean glaze
- Combine all the ingredients except vanilla bean in a thick bottom small pan. On medium heat, bring to boil. Cook for a minute or until thick, stirring constantly. Remove from heat.
- Scrape the vanilla bean and add the seeds to the glaze. Allow to stand for another minute.
- Pour over the cooled cake. Slice and enjoy.
Notes
- You can use only 4 bananas as given in original recipe.
- Substitute powdered sugar for demerara sugar.
- Substitute milk for water for dairy-free version.
- Substitute oil for butter for dairy-free version.
- You can make buttermilk at home here.
