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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
Cream Cheese Frosting
  • 8 oz cream cheese, room temperature
  • 4 tbsp butter, room temperature
  • 1/2 cup powdered sugar
  • 1½ tbsp fresh orange juice
Garnish (optional)
  • 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. 
Cream Cheese Frosting
  • 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.
Candied Carrot Strips
  • 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. 
Assembly
  • 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. 
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