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Velvety Carrot-Banana Cake with a Hint of Spice and Cream Cheese Frosting - photo 1
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Velvety Carrot-Banana Cake with a Hint of Spice and Cream Cheese Frosting

Cakes and Bakes Desserts Desserts for Kids 150 min Medium 14 wyświetleń ~43.96 PLN - (0)
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Description

This cake is the essence of home warmth and comfort. It is incredibly moist, fluffy, and aromatic, combining the natural sweetness of ripe bananas with the earthy note of freshly grated carrots. The richness of the spices – cinnamon, ginger, and nutmeg – envelops the palate, evoking thoughts of autumn afternoons. Each bite is a perfect balance of flavors and textures, enhanced by the crunch of optional walnuts. The whole is crowned with a velvety, slightly tangy cream based on cream cheese, which perfectly cuts through the sweetness of the cake. The cake is simple to prepare, and the final result delights both in appearance and taste. It is perfect as an everyday dessert, for family celebrations, or as a sweet surprise with afternoon coffee.

Składniki (18)

Servings:
12
  • Mąka pszenna tortowa typ 450 280 g
  • Demerara brown sugar 150 g
  • Egg 3 szt.
  • Rapeseed oil 180 g
  • Carrot 3.8 szt.
  • Banana 2 szt.
  • Baking powder 10 g
  • Baking soda 5 g
  • Ground ginger 2 g
  • Serek śmietankowy typu philadelphia 250 g
  • Butter 100 g
  • Powdered sugar 120 g
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Ground cinnamon 4 g
  • Ground nutmeg 2 łyżeczki
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Walnuts 80 g
  • Lemon zest 5 g
💰 Szacowany koszt dania: ~43.96 PLN (3.66 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the dough

1

Start by preparing the oven and the baking pan. Set the oven to 180°C with the top and bottom heating function. Grease a round springform pan with a diameter of 24 cm thoroughly with butter, then dust it with flour. Shake out the excess flour. This will prevent the cake from sticking to the pan and make it easy to remove after baking. You can also line the bottom with parchment paper.

Preheating the oven is a crucial first step. Placing the dough in a cold oven will prevent it from rising properly. Use a silicone brush to grease the pan, and for dusting with flour, pour a tablespoon of flour into the pan and tilt it until the entire bottom and sides are coated.
2

In a large bowl, combine the dry ingredients. Sift the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt through a sieve. Then mix everything thoroughly with a whisk. Sifting aerates the flour and removes any lumps, making the batter lighter and fluffier.

Ingredients: Mąka pszenna tortowa typ 450, Baking powder, Baking soda, Ground cinnamon, Ground nutmeg, Ground ginger, Salt
Use a fine mesh strainer. If you don't have one, you can mix the ingredients very vigorously with a whisk for a minute. This is an important step to ensure that the leavening agents and spices are evenly distributed in the batter.
3

Prepare the carrot and bananas. Peel the carrots and grate them on a fine grater. The finer the grated carrot, the better it will blend into the batter. Peel the bananas, place them in a bowl, and mash them thoroughly with a fork until smooth. The riper the bananas, the easier they will be to mash and the sweeter the batter will be.

Ingredients: Carrot, Banana
For grating the carrot, it's best to use a standard kitchen grater. When mashing the bananas, make sure there are no large pieces that could disrupt the uniform texture of the dough.
4

In a second, large bowl, beat the eggs with the brown sugar. Use a mixer on high speed and beat for about 5-7 minutes until the mixture becomes light, fluffy, and triples in volume. Then, without stopping the mixing on low speed, gradually pour in the oil in a thin stream until all the ingredients are fully combined.

Ingredients: Egg, Demerara brown sugar, Rapeseed oil
Properly beating the eggs with sugar is key to the fluffiness of the cake. The mixture is ready when lifting the mixer beaters leaves a clear mark on the surface. Slowly pour in the oil to avoid deflating the egg mixture.
5

Now it's time to combine all the ingredients. To the whipped egg mixture, add the dry ingredient mixture in three batches, gently folding with a spatula or wooden spoon just until combined each time. Then add the grated carrot, mashed bananas, and optionally chopped walnuts. Mix very gently, using an upward motion from the bottom of the bowl until the ingredients are combined. Do not mix for too long!

Ingredients: Carrot, Banana, Walnuts
Use the 'folding' technique instead of vigorous mixing. Overmixing after adding flour can cause gluten development and make the dough tough and dense. The goal is just to combine the ingredients, not to achieve a perfectly smooth mixture.
6

Transfer the prepared batter to the previously prepared springform pan. Smooth the top with a spatula. Place the pan in the preheated oven and bake for 50-60 minutes. After about 50 minutes, perform the toothpick test – insert a wooden skewer into the center of the cake. If it comes out dry, the cake is ready. If there is raw batter on it, bake for another 5-10 minutes and repeat the test.

Every oven bakes differently, so the baking time is approximate. The toothpick test is the most reliable method to check if the cake is done. If the top of the cake browns too quickly, you can loosely cover it with aluminum foil.
7

Remove the baked cake from the oven and let it sit in the pan for about 15 minutes to cool slightly. Then, carefully run a knife along the edges of the pan, unclip the ring, and transfer the cake to a metal rack to cool completely. This may take about 1-2 hours. The cake must be completely cold before applying the cream.

Do not apply the cream to warm cake, as it will run off and melt. Cooling on a rack allows air circulation from all sides, which prevents the bottom of the cake from becoming 'steamed'.

Cream cheese and decoration

8

In a mixing bowl, place the softened butter and beat on high speed for 3-4 minutes until it becomes very fluffy and white. Add the cream cheese (also at room temperature) and mix briefly, just until combined. Then gradually add the sifted powdered sugar, one tablespoon at a time, while mixing on low speed. Finally, add the vanilla extract and mix for a moment longer until you achieve a smooth, uniform cream.

Ingredients: Serek śmietankowy typu philadelphia, Butter, Powdered sugar, Vanilla extract
It is crucial that the butter and cheese are at the same room temperature - this will prevent the cream from curdling. Do not mix the cream too long after adding the cheese, as it may become too runny. If the cream turns out too runny, place it in the refrigerator for 30 minutes.
9

Once the cake has completely cooled, spread the prepared cream cheese frosting on top. Using a spatula or a wide knife, evenly distribute the frosting over the entire surface of the cake, creating a smooth layer or artistic swirls, depending on your preference.

You can use an offset spatula, which makes it much easier to spread the cream evenly. To achieve a decorative effect, you can create patterns on the cream with the back of a spoon.
10

Decorate the top of the cake. You can sprinkle it with the remaining chopped walnuts or freshly grated lemon zest for extra aroma and color. Place the finished cake in the refrigerator for at least 30 minutes before serving, so the cream sets. It will be much easier to cut then.

Ingredients: Walnuts, Lemon zest
To grate lemon zest, use a zester - it will allow you to get thin strips without the bitter white part (albedo). Store the dough in the refrigerator.

Fun Fact

💡

Carrot cake gained immense popularity in the United Kingdom during World War II. Due to sugar rationing, resourceful housewives began using sweet carrots as a substitute in desserts, which turned out to be a culinary hit!

Best for

Niedzielne popołudnie z kawą Podwieczorek dla dzieci Urodziny i spotkania rodzinne Święta Wielkanocne

Tips

🍽️ Serving

The cake tastes best slightly chilled, straight from the fridge, when the cream is firm and stable. Serve it alongside a cup of strong black coffee, which will balance its sweetness, or with Earl Grey tea. For children, a glass of cold milk is the perfect addition. Each serving can be further decorated with a sprig of fresh mint.

🥡 Storage

Due to the cream based on cheese and butter, the cake should be stored in the refrigerator, in an airtight container. It will stay fresh and moist for up to 4 days. Before serving, it is advisable to take it out of the refrigerator for 15 minutes to let it soften slightly. The cake itself (without the cream) can be successfully frozen, tightly wrapped in plastic wrap, for up to 3 months.

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