How To make Banana Carrot Sheet Cake
1 cup chopped pecans
1 1/2 cups grated carrots
1 1/2 cups mashed bananas
1/4 cup toasted coconut
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon mace
1 1/2 cups packed light brown sugar
1 cup unsalted butter -- softened
3 eggs
1 tablespoon vanilla
3/4 cup milk
Banana Cream Cheese Frosting (recipe follows) or Confectioners' sugar
Preheat oven to 350 degrees. Grease and flour a 13- x 9- x 2-inch baking pan. In a bowl mix together the pecans, carrots, bananas, and coconut. Sift together the flour, baking soda, cinnamon, salt, cloves, and mace. Set aside. In a large bowl beat the brown sugar and butter until light and fluffy. Add the eggs and beat until smooth. Add the vanilla to the milk. Beat the milk mixture into the sugar mixture, 1/3 at a time, alternating with dry ingredients, beginning and ending with the dry ingredients. Fold in the carrot/banana mixture until just incorporated. Pour into the prepared pan and bake in the middle of the oven 30 to 35 minutes, or until a toothpick inserted into center comes out clean. Cool the cake completely, and then frost with cream cheese frosting or dust with sugar. Cut into 24 squares. The cake, frosted or not, freezes wrapped in plastic wrap.
How To make Banana Carrot Sheet Cake's Videos
Banana Sheet Cake with Browned Buttercream Frosting
Move over banana bread! This cake with decadent browned buttercream frosting is topped with pecans and dried banana chips for a new take on an old favorite.
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Amazing Carrot Cake Recipe
My delicious carrot cake recipe is almost too easy to believe and my gosh is it good! The batter has toasted pecans, shredded carrot (of course), and lots of spices! The cake is very moist but not at all oily! Covered in cream cheese frosting and topped with a ring of cute buttercream carrots!
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Carrot Cake with Pineapple
The best carrot cake with pineapple recipe that you'll ever make. Deliciously tender, and moist, it's infused with amazing spices. The luscious, tangy cream cheese frosting brings all the flavors together. This ultimate carrot cake with pineapple uses way less sugar than the typical recipes out there!
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I never thought this strange CARROT CAKE ingredient would be the best thing ever
CARROT CAKE RECIPE:
SHOP:
If you’re looking for an incredibly moist carrot cake that is EXPLODING with flavour, then this recipe IS IT! Soft, spiced cake layers topped with a tart cream cheese frosting, you won’t be able to get enough of this cake!
CREAM CHEESE FROSTING:
HOMEMADE CAKE RELEASE:
INGREDIENTS (I recommend using gram measurements):
Carrot Cake
- 2 cups (225 g) finely grated carrots - about 3 medium sized carrots
- 1 cup (190 g) crushed canned pineapple - with the liquid removed
- 2¼ cups (290 g) flour - regular all purpose (see note 1 on blog if you want to use cake flour)
- ¼ cup (30 g) cornstarch - also known as cornflour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2½ tsp cinnamon - ground
- 1¾ tsp ginger - ground/powdered
- ¼ tsp cloves - ground
- ½ tsp nutmeg - ground
- 1½ cups (300 g) soft brown sugar - firmly packed (see note 2 on blog)
- 3 large eggs - room temperature
- 1 cup (200 g) unflavoured vegetable oil - I use canola
- 3 tsp vanilla essence/extract
- ½ cup (110 g) yoghurt - unsweetened, regular not Greek (low fat Greek yoghurt is okay). Room temperature.
- 1 cup (100 g) pecans or walnuts - coarsely chopped. I like to use both so I use 1/2 a cup of each.
Bake at 160 °C (320°F) with the fan on for 35 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Cream Cheese Buttercream
- 1 cup (225 g) unsalted butter - room temp
- 4½ cups (570 g) icing/confectioners sugar - use more for a thicker frosting (see note 1 on blog)
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2 on blog)
- 1½ tsp vanilla essence/extract
- 1½ tbsp lemon juice - must be fresh
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MOIST CARROT CAKE RECIPE/ LUTONG TINAPAY
Baking time and temp: 160°C for 40-45 minutes.
ingredients
600 grams carrots
6 large eggs
1 and 1/2 cups oil (375 ml.)
2 cups light brown sugar (420 grams)
1 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tbsp. lemon juice
3 and 3/4 cups all purpose flour
100 ml. pineapple juice
120 grams pineapple chunks
1/3 cup raisins (50 grams)
1 cup chopped walnuts (100 grams)
Cream cheese Frosting
225 grams cream cheese
1/4 cup milk
1/3 cup powdered sugar
1 cup whipping cream or whip cream paste
* if using the liquid base whipping cream, no need for 1/4 cup milk.
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