Banana Carrot Cake

While hanging around the old homestead, I made some cake. Because we had some overripe bananas on the kitchen table, a stray carrot in the fridge, and I needed something to keep myself busy. Be safe everyone, and check in on your neighbors.

  • 1 1/4 cups flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup butter
  • 1/4 cup + 2 tablespoons granulated sugar
  • 2 tablespoons light brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 cup shredded carrots
  • 2 ripe bananas, mashed


  • 1/4 cup butter, softened
  • 4 oz. cream cheese, room temperature
  • 1/2 cup confectioners sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  1. Preheat oven to 350º. Grease a 9″ x 4″ loaf pan.
  2. In a small bowl, whisk flour, baking soda, and salt – set aside.
  3. In a large bowl, cream butter and sugars. Add egg, vanilla, and cinnamon, then carrots and bananas. Add flour mixture in two batches. Spoon into pan and bake for 30 to 35 minutes. Let cool in pan for 15 minutes then turn out on to a wire rack to cool completely.
  4. In a large bowl, beat butter and cream cheese. Add confectioners sugar, vanilla, and cinnamon. Spread on cooled cake.


























































































































































































































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