Carrot Cake + Banana Cake = Awesome ‘Bananarrot’ Cake

March 24, 2011

banarrot cake flat


As if the title wasn’t clear enough, but just in case you didn’t know, The Bananarrot is basically one layer of awesome atop another layer of awesome, slathered with one helluva creamy smooth frosting to make one epic awesomemest of awesome cake. Ok short and sweet confession, I’m not feeling the most articulate and eloquent today so forgive my teenage-esque superlatives hehe.

These cakes comes from my favourite cookbook, Heavenly Cakes by Rose Levy Beranbaum, a beloved member of my family with its well-thumbed flour-covered pages and a few noticeable stains of grease. If you love baking cakes like I do, then I demand beg implore you to get this book. I want Rose to adopt me as her long lost niece so we can spend many afternoons together baking cakes and drinking tea. Umm I promised myself that I wasn’t going to sound like a gushing fan-girl but looks like I failed!

I’ve made the banana cake and the frosting so many times before that it has pretty much earned the lifetime achievement award (you can read me getting all hot and dreamy about it here). Needless to say, the carrot cake is a worthy competitor for my affections. Both, as you can gather, works brilliantly with the subtle sweet and tangy frosting so instead of picking one of the two to make for a lunch gathering, I decided to sandwich the two together, which led to its new brilliant moniker, The Bananarrot.

A few nutrition fairies will probably die when I say this but this has to be most amazing (albeit naughty) way to get my daily serving of fruit and veges. Hmmm lets have another perve at the cake shall we? Hello!

banarrot 2

 

Classic Carrot Cake

Ingredients

150g of plain flour
3/4 tsp of baking powder
1/2 tsp of bicarb soda
1/2 tsp salt
1/2 Tbl of cocoa powder
1 tsp ground cinnamon
150g caster sugar
50g light brown sugar or muscovado
150ml of canola oil
2 large eggs
1 tsps vanilla extract
1.5 cups or 227g of coursely shredded carrot

Method

Preheat oven to 175°C and grease and line a 22cm cake tin (9-inch).

In a bowl, sift and whisk together the flour, baking powder, bicarb, salt, cocoa and cinnamon.

In another large bowl, beat together the caster sugar, brown sugar, oil, eggs and vanilla on medium speed for a minute or until well blended. Add the flour mixture and beat on low speed until just incorporated.

Add the carrots and beat for another 10 seconds or until combined. Scrape batter into cake tin, level the top and bake for 45-55 minutes or until a cake tester inserted comes out clean and the centre of the cake spring back when lightly pressed.

Cool in tin for 10 minutes then turn out to cool completely.


Banana Cake

Ingredients

2 large very ripe bananas, peeled and broken into pieces
116g sour cream
2 eggs
1.5 tsps vanilla extract
1 tsp lemon zest
170g caster sugar
120ml canola oil
200g cake flour (or 30g cornflour plus 170g plain flour)
1/4 tsp salt
1.5 tsp baking powder
1/2 tsp bicarbonate of soda

Method

Preheat oven to 175°C. Grease and line a 22cm springform cake tin (9-inch).

In a food processor, add the bananas and sour cream and blend until smooth. Make sure to scrape down the sides with a silicone spatula to incorporate it all.

Add the eggs, vanilla and zest and process for about 10 seconds until smooth. Scrape out into a large mixing bowl.

Add the sugar to banana mixture and with an electric mixer on medium speed, whisk until combined. Gradually add the oil, beating it until it’s completely mixed through.

Sift over combined dry ingredients (flour, salt, baking powder and bicarb) and mix on low speed until the ingredients have moistened and it has combined.

Scrape batter into cake tin, level the top and bake for 45-55 minutes or until a cake tester inserted comes out clean and the centre of the cake spring back when lightly pressed.


White Chocolate Cream Cheese Frosting

Ingredients

255g white chocolate, chopped
340g cream cheese, softened but still cool
85g (6 Tbl) unsalted butter, softened but still cool
21g sour cream

Method

In a double boiler or bowl over gentle simmering water (make sure the bottom of the bowl isn’t touching the water), melt the white chocolate. Remove from heat and set aside until it is cool but still fluid.

In a food processor, process the cream cheese, butter and sour cream until mixed and smooth. Make sure to scrape down the sides with a spatula to incorporate it all. Add the cooled white chocolate and mix until it’s all smooth and mixed. If it’s a little soft, firm it up in the fridge before icing.

To Assemble Cakes

Trim your two cakes if necessary to get two even layers. Use about 3/4 cup (or 180ml) of frosting to sandwich the two cakes together. Use remainder to frost the top and if you have enough the sides too. Garnish with cahopped walnuts and/or raisins if you wish.


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Recipes adapted from Heavenly Cakes by Rose Levy Beranbaum.

 

{ 36 comments… read them below or add one }

Nic@diningwithastud April 5, 2011 at 03:15

Wow! It looks so tasty!! I have to say I dont really eat carrot cake (usually opt for something with a bit more chocolate haha) but with the different layers I would def give it a go. Plus cream cheese frosting makes everything amazing :) I wish cakes were made out of purely frosting!

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mlle délicieuse March 28, 2011 at 11:10

Heheh “bananarrot”…vs “carrotana” maybe?

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Rhonda March 28, 2011 at 01:02

hahah bananarrot!! love it even although not a banana fan but the white chocolate frosting is a def a go for me! :)

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Mei Sze March 27, 2011 at 12:58

Oooooooo..me likey…me likey this very very much!!! Yes, I agree! Pure genius!!

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Alpineberry Mary March 27, 2011 at 06:30

Love the name you gave the combo cake. Genius!

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chocolatesuze March 26, 2011 at 06:54

er i use awesome but teenager?! -_-

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Christine March 25, 2011 at 21:22

What an awesome idea to combine Carrot Cake and Banana Cake. Pure genius!

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Ellie @ KitchenWench March 25, 2011 at 14:15

Hah! Love it – the name of the cake gave me a good giggle but it's a very good pairing, and the contrast in colour between layers is also quite lovely too!

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Conor @ HoldtheBeef March 25, 2011 at 03:40

I use the word awesome entirely too much, so I couldn't approve more of your descriptors. If other people start using it was too much as well then my overuse won't be so obvious :D

SUPER AWESOME^2 cakes!!! It's often so hard to choose between these two flavours so this is quite genius :)

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Steph March 25, 2011 at 00:14

this cake makes me happy because the carrot cake has no nuts in in! so i can pig out on it :D

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citrusandcandy March 25, 2011 at 14:37

Yay for no nuts! I always prefer my cake nutless anyway. I hate getting bits stuck in my teeth :D

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beth March 24, 2011 at 18:52

woah – saving it (http://cookmarked.com)” target=”_blank”> http://cookmarked.com)” target=”_blank”>(http://cookmarked.com) right away!

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citrusandcandy March 25, 2011 at 14:37

Heh awesome! Hope you enjoy it!

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katie March 24, 2011 at 16:16

Wow how cool! I thought at first you had mixed carrot and banana together, but layering them as seperate cakes is a fab idea! I love it!! Looks divine

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citrusandcandy March 25, 2011 at 14:38

Heehee I love the best of both worlds! But both cakes does taste fabulous in one mouthful xx

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Helen (grabyourfork) March 24, 2011 at 14:49

Oh you've solved the age-old problem of whether to have carrot cake or banana. Actually I think I just love your generous layer of cream cheese icing!

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citrusandcandy March 24, 2011 at 15:03

Oh that cream cheese icing is too good! I like to serve extra in a bowl alongside the cake in lieu of whipped cream hehe.

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pigpigscorner March 24, 2011 at 10:24

I bookmarked this straightaway after reading the title! Awesome combination.

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citrusandcandy March 24, 2011 at 15:03

Hehe bananarrot might not be the prettiest names but at least the taste stacks up. Hope you enjoy it lovely!

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OohLookBel March 24, 2011 at 04:55

I like how the post tags say fruit AND vegetable (and cake). It's a winning combination. You should put 'dairy' as well, for the cream cheese.

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citrusandcandy March 24, 2011 at 15:02

Haha was a bit too cheeky on my part? ;)

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KayB March 23, 2011 at 23:10

I’ve been debating about making a pumpkin cake with cream cheese frosting this weekend, but I think this bad boy has now just stolen my heart!

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citrusandcandy March 24, 2011 at 15:02

Oooh ooh you just might've inspired a triple layered pumpkin, banana and carrot cake for the next gathering. Now that'd be a showstopper wouldn't it? Hehehe.

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joey@FoodiePop March 23, 2011 at 22:50

Wow, that looks gorgeous! So hungry for a nice slice of cake right now. :-)

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Kaitlin March 23, 2011 at 21:59

Reading your description of this cake made me so happy just now!

It's beautiful!

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citrusandcandy March 24, 2011 at 15:01

Hahaha there was no other word to describe other than 'awesome' :P

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brilynn March 23, 2011 at 21:18

Genius! Love that combo and it's new name!

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citrusandcandy March 24, 2011 at 15:00

Hehe cheers Brilynn! :D

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Mary March 23, 2011 at 19:54

OMG! That looks incredible!

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citrusandcandy March 24, 2011 at 15:00

Thank you so much! xx

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Dee March 23, 2011 at 19:10

This looks delicious, but I don't know who can tell their guests that they are eating what sounds like “Banana rot” for dessert.

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citrusandcandy March 24, 2011 at 14:59

Lol I was thinking the exact same thing! But once the word was uttered, the name stuck. Luckily it's all about the taste right? ;)

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Jena April 11, 2011 at 04:40

Yeah, I’d be more inclined to call it Canana Cake.

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Citrus and Candy April 11, 2011 at 12:41

LOL nice one! The nicknames for this are endless :D

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Poires au Chocolat March 23, 2011 at 18:22

Now that is an awesome idea, combining cakes.

I've never been a huge banana bread fan but maybe I should try this recipe before I denounce them all…

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citrusandcandy March 24, 2011 at 15:00

I've already dreamt about multi-layered cakes of different flavours LOL! Umm too much? ;)

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