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Easy Banana Carrot Butter Cake

written by Marvellina Published: August 8, 2022
8.1K
PIN RECIPE COMMENTS VIEW RECIPE
This post may contain affiliate links. Please read our disclosure policy.

Super moist, buttery, and nutty banana and carrot cake that you will absolutely enjoy eating.
Easy Banana Carrot Butter Cake
I think banana cake/bread is one of the most popular recipes in the world. Seriously, everyone at some point in his/her life has made or eaten banana cake/bread. There are probably billions of banana cake recipes out there 🙂 So, let me add this to the billions out there.
I call this banana butter cake because it has a good amount of butter in the cake. I added carrot to the cake because, to be honest, I was trying to use up leftovers in the fridge and it turned out just perfect. No, it doesn’t taste like carrot cake. The banana aroma and taste is still pretty dominant in this cake. The carrot gives nice orange specks to the cake though.

Tips for success

This is not a difficult recipe but few things you want to take note of to make sure things go smoothly:
1. Oil the loaf pan and line with parchment paper for easier release
2. Please make sure the butter, eggs, banana puree, and carrots are at room temperature before you start working on the recipe. I usually take them out an hour before I plan to start. If it’s warmer where you are, you may not even need that long. The cold temperature of other ingredients when mixed with butter will cause your batter to curdle and separate
3. I can tell you that the cake won’t taste as good on the same day you make it. It won’t be as moist because the cake hasn’t had time to “mature”. If you can wait for 24 hours before you slice the cake, you will be rewarded with a moist cake with a nice aroma of banana and butter (it’s the hardest thing to do! I’m very impatient too LOL)
Easy Banana Carrot Butter Cake

How to make this easy banana carrot butter cake.

1. Preheat oven to 350 F (180 C) for a convection oven. If you have a top and bottom heat oven, lower the temperature by 20 degrees.
2. Combine all the dry ingredients in a bowl with a whisk. Use a hand mixer or a stand mixer to cream the butter and sugar until the mixture is pale, creamy, and fluffy. Then add egg, one at a time and continue to beat until it’s creamy before adding another egg.

3. Then add the banana puree and the grated carrot and mix until combined

4. Add the dry ingredients. Use the whisk to combine the mixture first so that the dry ingredients won’t “fly” when you start the mixer. Start the mixer at the lowest speed just to combine. It won’t be thoroughly combined, that’s fine. We don’t want to overmix

5. Use a rubber spatula to clear the side of the bowl and fold the dry ingredients until you don’t see any more pockets of flour. This is a very thick batter

6. Scoop the batter into the prepared loaf pan and use flexible spatula to smooth the surface

7. Arrange about 10 large pieces of walnuts on top. Chopped walnuts are fine too

8. Place the pan on the middle rack and bake for 45-50 minutes or until a cake tester inserted comes out clean. The time is just for reference, you will know your oven better. Start checking at around 45 minutes. Let the cake cool down in the pan for 10 minutes and then remove from the pan to a cooling rack and let it cool down completely

You may also like these recipes with bananas

No-Fuss Healthier Soft, Fluffy, and Moist Banana Cake (Using Oil)

No-Fuss Healthier Soft, Fluffy, and Moist Banana Cake (Using Oil)

Moist Banana Walnut Mayonnaise Bread

Moist Banana Walnut Mayonnaise Bread

Banana Chocolate Marble Chiffon Cake

Banana Chocolate Marble Chiffon Cake

Did you make this recipe?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Easy Banana Carrot Butter Cake

Easy Banana Carrot Butter Cake

Easy Banana Carrot Butter Cake

Servings 14 slices (9 x 5 inch loaf)
5 from 1 review
REVIEW & RATE PRINT

Ingredients

  • 150 gr unsalted butter (softened)
  • 100 gr granulated sugar
  • 2 large eggs (room temperature) about 65-68 gram each with the shell
  • 125 gr banana puree (from very ripe bananas is the best)
  • 50 gr finely grated carrot

Dry ingredients:

  • 170 gr cake flour
  • 50 gr almond flour
  • 10 gr baking powder
  • 1 tsp cinnamon powder
  • ¼ tsp nutmeg powder
  • ¼ tsp salt

To decorate: (optional)

  • 10 pieces walnuts

Instructions
 

Prepare the cake batter:

  • Preheat oven to 350 F (180 C) for a convection oven. If you have a top and bottom heat oven, lower the temperature by 20 degrees. You can use 8 1 /2 x 4 1/2 inches loaf pan or 9 x 5 inches loaf pan. Oil the loaf pan and line with parchment paper for easier release
  • Please make sure the butter, eggs, banana puree, and carrots are at room temperature before you start working on the recipe. I usually take them out an hour before I plan to start. If it's warmer where you are, you may not even need that long
  • Combine all the dry ingredients in a bowl with a whisk
  • Use a hand mixer or a stand mixer to cream the butter and sugar until the mixture is pale, creamy, and fluffy. Then add egg, one at a time and continue to beat until it's creamy before adding another egg. Then add the banana puree and the grated carrot and mix until combined
  • Add the dry ingredients. Use the whisk to combine the mixture first so that the dry ingredients won't "fly" when you start the mixer. Start the mixer at the lowest speed just to combine. It won't be thoroughly combined, that's fine. We don't want to overmix. Use a rubber spatula to clear the side of the bowl and fold the dry ingredients until you don't see any more pockets of flour. This is a very thick batter
  • Scoop the batter into the prepared loaf pan and use flexible spatula to smooth the surface. Arrange about 10 large pieces of walnuts on top. Chopped walnuts are fine too

Baking:

  • Place the pan on the middle rack and bake for 45-50 minutes or until a cake tester inserted comes out clean. The time is just for reference, you will know your oven better. Start checking at around 45 minutes
  • Let the cake cool down in the pan for 10 minutes and then remove from the pan to a cooling rack and let it cool down completely

Serving:

  • I can tell you that the cake won't taste as good on the same day you make it. It won't be as moist because the cake hasn't had time to "mature". If you can wait for 24 hours before you slice the cake, you will be rewarded with a moist cake with a nice aroma of banana and butter (it's the hardest thing to do! I'm very impatient too LOL)

Storing:

  • Let the cake cool down completely and then store at room temperature in an air-tight container for about 4-5 days
  • For longer storage, wrap the cake in cling wrap tightly and then in a foil and it can be kept frozen for up to one month for the best result. Simply thaw at room temperature for 30 minutes or so before serving

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts
Easy Banana Carrot Butter Cake
Serving Size
 
1 serving
Amount per Serving
Calories
194
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
50
mg
17
%
Sodium
 
200
mg
9
%
Potassium
 
72
mg
2
%
Carbohydrates
 
20
g
7
%
Fiber
 
1
g
4
%
Sugar
 
9
g
10
%
Protein
 
3
g
6
%
Vitamin A
 
910
IU
18
%
Vitamin C
 
1
mg
1
%
Calcium
 
62
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram
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4 comments

Johanna September 1, 2024 - 5:50 am

I can’t believe this recipe has no reviews yet! I doubled the recipe (followed to a t) and cooked in a Bundt pan for 45 minutes. Plus some cream cheese frosting. It was AMAZING! Everyone who tried it asked for the recipe. Thank you for sharing this.

Reply
Marvellina September 1, 2024 - 8:48 pm

yay!! you are the first to review 🙂 I’m happy to know that the cake turned out great for you ! that cream cheese frosting is an awesome idea!!

Reply
Bee September 6, 2022 - 4:56 am

What size of loaf pan did you use?

Reply
Marvellina September 6, 2022 - 8:20 pm

Hi, you can use 8 1 /2 x 4 1/2 inches ( 21.5 x 11 cm) loaf pan or 9 x 5 inches (23 x 13 cm) loaf pan

Reply
5 from 1 vote

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