Banana and carrot cake
Description
A delicious dairy free variation of the traditional carrot cake.
Ingredients
Instructions
Prep: Heat oven to 350°F / 180°C. Grease a 7-inch round cake pan and line the base with baking paper/parchment.
Mix dry: In a bowl, whisk together flour, baking powder, and mixed spice.
Mix wet: In a second bowl, mix brown sugar, mashed bananas, grated carrot, egg, and oil until well combined.
Combine: Add dry ingredients to wet and mix just until no dry flour remains. Fold in raisins.
Bake: Spoon into the pan and smooth the top. Bake on the middle rack 60–75 minutes, until a skewer comes out clean.
Cool: Cool in the pan 10–15 minutes, then turn out to a rack to cool completely before icing.
Icing: Mix confectioner’s sugar + orange zest, then add orange juice a little at a time until you get a thick, spreadable glaze. Spread over the cooled cake.
Notes
Aim for thick batter (it should drop, not pour). If it looks runny, add 1–2 extra Tbsp flour.
The time is estimated for baking the carrot cake in a loaf pan. Grease the pan, then line the long sides with parchment so you have “handles” to lift it out. Fill the loaf pan about 2/3–3/4 full. (If it’s much fuller, it can dome then crack hard or stay underbaked in the middle.)
Start checking the cake at 55–60 minutes, but don’t be surprised if it needs the longer end.
If the top browns too fast, tent loosely with foil for the last 15-25 minutes.
There are some doneness checks that are more reliable than time.
A skewer/toothpick in the center comes out clean or with a few moist crumbs (not wet batter).
The top is set and springs back lightly.
If you have a thermometer: 200–205°F / 93–96°C in the center is a solid target for quick breads.
Source
Food in U.S.A.