Meet your new go-to Easter cake!
Straight from the Test Kitchen this week is our Better for You Carrot Banana Cake! This recipe has everything you want in a cozy, celebratory slice, made with simple, nourishing ingredients you can feel good about. Ripe bananas bring natural sweetness, freshly grated carrots add moisture and warmth, and a lighter hand with the sugar keeps every bite perfectly balanced.
Blended into a tender, fragrant cake that bakes up beautifully every time, this is proof that better-for-you baking does not mean sacrificing flavor. Whether you are serving it at Easter brunch or just treating yourself on a Sunday afternoon, this one is a keeper.
Better For You Carrot Banana Cake
Ingredients
- 4 eggs
- 2 tsp vanilla extract
- 1/4 cup maple syrup
- 2 ripe bananas, peeled and mashed
- 2 cups grated carrots
- 1/3 cup melted butter
- 1/2 cup organic cane sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1½ tsp baking powder
- 2 tsp cinnamon
- 1/4 tsp Kosher salt
- 8 oz cream cheese, room temperature
- 4 tbsp butter, room temperature
- 1/2 cup powdered sugar
- 1½ tbsp fresh orange juice
- 1 small carrot, peeled into multiple strips with a vegetable peeler
- 1/3 cup organic cane sugar
- 1/3 cup water
Instructions
- Preheat the oven to 350 F.
- Butter and flour two 9” cake pans and set aside.
- In a large mixing bowl, whisk the 4 eggs.
- Add the vanilla extract, maple syrup, and the mashed bananas. Whisk to combine.
- Add the grated carrots and melted butter. Using a wooden spoon, stir together.
- Add the organic cane sugar and stir to combine.
- Sprinkle the flour over the batter and top with the baking soda, baking powder, cinnamon, and salt. Gently and thoroughly, fold the flour and other dry ingredients together to combine.
- *Tip: If the batter is too thin, add a couple of tablespoons of flour to get a nice cake-like batter consistency. If the batter is too thick, add a couple of tablespoons of milk to achieve a cake-like batter. The variable will depend on the ripeness of the bananas. We did not have to add anything to our batter.
- Divide and smooth the batter into the two buttered and floured cake pans.
- Bake for 20-25 minutes or until a toothpick inserted into the middle of the cake comes out clean or with a couple of crumbs.
- Remove the cake pans from the oven and allow them to cool for 15 minutes.
- Using a butter knife, run it along the edges of the cake pan, then turn each cake pan onto a parchment-lined dinner plate to allow the cake to continue cooling.
- While the carrot cake banana cake is cooling, use an electric hand mixer to combine the room-temperature cream cheese, butter, powdered sugar, and orange juice.
- In a small saucepan, combine all the peeled carrot strips, sugar, and water. Bring to a simmer, then cook for 5-8 minutes, or until the carrot strips are tender. Remove from heat and allow to cool.
- Drain in a strainer and pat dry with a paper towel. Set aside until ready to decorate the cake.
- Once the cakes are at room temperature, place one of the cake layers on a cake plate or stand. Use a generous dollop of frosting, place it in the center, and spread it to the edges.
- Top with the other cake layer and frost the top of the cake.
- Add the peeled carrot strips to the center of the cake, and, if desired, top each slice with a couple of additional pieces of the candied carrot when serving.
Love this recipe? Check out our Easter Brunch Menu for more holiday inspiration!
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or Facebook!
All photos by Lorianne DeVita
