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Banana Carrot Cake

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Banana Carrot Cake

Banana Carrot Cake recipe

 

Yield

12 servings

Prep

20 min

Cook

40 min

Ready

1 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 ½ cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon salt
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½ teaspoon baking soda
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1 teaspoon cinnamon
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¼ teaspoon cloves
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cup vegetable oil
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1 cup sugar
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3 each bananas
mashed to equal 1 cup
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2 large eggs
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1 cup rolled oats
old-fashioned
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3 medium carrots
shredded to equal 1 cup
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½ cup nuts
chopped, optional
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Ingredients

Amount Measure Ingredient Features
355 ml all-purpose flour
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1E+1 ml baking powder
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5 ml salt
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2.5 ml baking soda
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5 ml cinnamon
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1.3 ml cloves
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158 ml vegetable oil
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237 ml sugar
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3 each bananas
mashed to equal 1 cup
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2 large eggs
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237 ml rolled oats
old-fashioned
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3 medium carrots
shredded to equal 1 cup
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118 ml nuts
chopped, optional
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Directions

Heat oven to 350℉ (180℃).

Grease a 9 inch square baking dish .

Combine flour, baking powder, salt, baking soda and spices.

Combine sugar, banana and oil; add eggs, 1 at a time, beating well after each.

Stir in flour mixture.

Add oats and carrots; mix well.

Spread in pan; sprinkle with nuts. Bake about 40 minutes or until tested done.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 117g (4.1 oz)
Amount per Serving
Calories 107343% from fat
 % Daily Value *
Total Fat 51g 79%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 730mg 30%
Total Carbohydrate 47g 47%
Dietary Fiber 11g 43%
Sugars g
Protein 38g
Vitamin A 157% Vitamin C 18%
Calcium 12% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
 

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