Moist carrot-banana cake with a salty nut crumble and light mascarpone cream

Name: Moist carrot-banana cake with a salty nut crumble and light mascarpone cream
Prep time: 90 min
Total time: 90 min
Yield: 10 servings
Ingredients: 290 g Wheat flour; 150 g Brown sugar; 30 g Brown sugar; 120 szt. Egg; 240 szt. Banana (ripe); 300 g Carrot (grated); 60 g Rapeseed oil; 50 g Butter (for the crumble); 10 g Baking powder; 5 g Ground cinnamon; 1 szczypta Salt; 200 g Mascarpone cheese; 80 g Powdered sugar; 15 ml Lemon juice; 10 g Vanilla extract; 60 g Walnuts; 30 g Coconut flakes

Cakes and Bakes Desserts 90 min Medium 11 wyświetleń ~29.83 PLN - (0)

Description

Moist, aromatic carrot-banana cake combining the natural sweetness of ripe bananas with a delicate spicy note of cinnamon and the freshness of carrots. The inspiration from classic carrot cake has been transformed here into a "Sweet Blog" style: a simple, beginner-friendly recipe with a crunchy, slightly salty nut crumble and a light mascarpone cream with a hint of lemon. The cake works great as a dessert with coffee, a sweet breakfast, or for gatherings with friends — it looks rustic and appetizing, and the flavors are balanced: a moist interior, a crunchy top, and a slightly tangy cream. It is best served at room temperature, sprinkled with an extra portion of crushed nuts or coconut flakes.

Składniki (17)

Servings:

Wheat flour 290 g
Brown sugar 150 g
Brown sugar 30 g
Egg 2 szt.
Banana (ripe) 2 szt.
Carrot (grated) 300 g
Rapeseed oil 60 g
Butter (for the crumble) 50 g
Baking powder 10 g
Mascarpone cheese 200 g
Powdered sugar 80 g
Lemon juice 15 ml
Vanilla extract 10 g
🌿 Przyprawy
Ground cinnamon 5 g
Salt 0.0 szczypt
✨ Opcjonalne
Walnuts 60 g
Coconut flakes 30 g

💰 Szacowany koszt dania: ~29.83 PLN (2.98 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

Take the eggs and mascarpone out of the fridge at least 30 minutes beforehand to reach room temperature — this will make it easier to combine the ingredients. Preheat the oven to 175°C (top and bottom heat). Prepare a loaf pan measuring about 25×11 cm: line the bottom with parchment paper and grease the sides with a bit of butter or oil.

Ingredients: Egg, Mascarpone cheese

Use a loaf pan with a lid or a rectangular baking dish. Room temperature ingredients help achieve even baking. If you don't have a 25×11 cm pan, use a 22–24 cm springform pan and reduce the baking time.

Preparation of carrots and bananas

Peel the carrots and grate them on a fine grater into a large bowl. Peel the bananas and mash them in a separate bowl with a fork until smooth — do not leave large pieces. If the bananas are very ripe, the puree should be liquid and sweet.

Ingredients: Carrot (grated), Banana (ripe)

Use a large bowl to avoid splattering the carrot while grating. If you have a food processor, you can grate the carrot in it, but remove the excess moisture from the container into a separate bowl.

Nut Crumble

Prepare the crumble: in a bowl, combine 30 g of flour (taken from the total amount), 30 g of brown sugar, and 50 g of cold butter cut into cubes. Add 30 g of chopped walnuts, if using. Rub the ingredients together with your fingers or use a pastry cutter until pea-sized crumbs form — this will give a crunchy texture after baking.

Ingredients: Wheat flour, Brown sugar, Butter (for the crumble), Walnuts, Coconut flakes

Use cold butter and work quickly to prevent the butter from melting in your hands. If you have a Thermomix or a mixer with a dough hook, use short pulses. You can also add coconut flakes for flavor.

Dough - dry mixture

In a medium bowl, sift 290 g of flour together with 10 g of baking powder, 5 g of cinnamon, and a pinch of salt (1 g). Sifting helps eliminate lumps and aerates the mixture, resulting in a lighter dough.

Ingredients: Wheat flour, Baking powder, Ground cinnamon, Salt

Use a medium-mesh sieve and a spoon to gently sift. If you don't have a sieve, mix the ingredients well with a dry whisk.

Cake - wet ingredients

In a large bowl, beat 120 g of eggs with 150 g of brown sugar using a fork or whisk for about 1–2 minutes, until the mixture is slightly lighter in color. Add 60 g of rapeseed oil, 10 ml of vanilla extract, and 240 g of mashed bananas. Mix until combined — the mixture should be smooth and liquid.

Ingredients: Egg, Brown sugar, Rapeseed oil, Banana (ripe), Vanilla extract

Use a hand whisk or mixer on low speed. Do not whip to a foam — the goal is to combine the ingredients. If you are using a mixer, do not overdo the speed to avoid excessively aerating the mixture.

Combining the mixtures

Pour the dry mixture (from step 4) into the wet ingredients and gently mix with a wooden spoon or silicone spatula just until no white flour is visible — do not mix too long, as the dough may become tough. Then add 300 g of grated carrot and gently fold it into the dough.

Ingredients: Wheat flour, Carrot (grated)

Use the folding technique: scoop the mixture from the bottom of the bowl to the top with a spatula and turn it until the ingredients are combined. The batter is ready for baking when it is uniform and has a smooth, yet thick consistency with visible pieces of carrot.

Filling the mold and adding the crumble

Transfer the dough to the prepared pan, smoothing the top with a spatula. Evenly distribute the prepared crumble over the surface of the dough. If you are using additional nuts (optional), sprinkle some on top for decoration.

Ingredients: Walnuts, Coconut flakes, Butter (for the crumble), Brown sugar

Fill the mold to about 2/3 of its height — the cake rises in the oven. Make sure the crumble is spread loosely, not pressed down, so it stays crispy.

Baking

Place the pan in the preheated oven and bake at 175°C for 45–55 minutes. After 40 minutes, check with a toothpick: insert a wooden stick into the center of the cake — if it comes out clean or with a few moist crumbs, the cake is done. If there is raw batter on the stick, bake for an additional 5–10 minutes.

Use the convection setting with a temperature reduced by 10–15°C if your oven tends to brown the top too much. If the top is browning too quickly, loosely cover it with aluminum foil.

Cooling

Remove the pan from the oven and set it on a rack to cool for 10–15 minutes. After that time, gently remove the cake from the pan, peel off the paper, and leave it on the rack until completely cool (another 30–45 minutes). Apply the cream only to the completely cooled cake to prevent it from melting.

Use a cooling rack; if you don't have one, place the pan on a flat surface and let it cool from all sides. Do not try to remove the cake from the pan right after taking it out of the oven — it may fall apart.

Preparation of the cream

In a bowl, place 200 g of mascarpone and 80 g of sifted powdered sugar. Add 15 ml of lemon juice and 10 ml of vanilla extract. Mix with a spatula or a mixer on the lowest speed just until you achieve a smooth, creamy consistency — do not mix for too long to prevent the mascarpone from curdling. The cream should be silky and slightly thick.

Ingredients: Mascarpone cheese, Powdered sugar, Lemon juice, Vanilla extract

Use a hand mixer on low speed or a wooden spoon; if the cream becomes too runny, chill it for 10–15 minutes in the fridge. If it curdles, gently mix it to a smooth consistency, do not whip on high speed.

Finishing and decoration

Once the cake has completely cooled, spread the cream evenly on top with a spatula. Sprinkle the top with chopped walnuts and coconut flakes, if using. Create patterns with gentle circular motions to make it look impressive.

Ingredients: Walnuts, Coconut flakes, Powdered sugar

If you want a smooth surface, first spread a thick layer of cream, then smooth the edges. Additionally, you can chill the cake for 30 minutes before serving to let the cream set slightly.

Slicing and serving

Slice using a sharp cake knife, preferably slightly dampened (clean the blade with a towel before each cut) to ensure the slices are even and do not crumble. Serve at room temperature; coffee or tea pairs well with this cake.

For cutting, use a long, sharp serrated knife or a smooth bread knife. If the cream is too soft, chill the cake in the refrigerator for 15–30 minutes before cutting to ensure clean slices.

Fun Fact

💡

Carrot cakes became popular in Europe at a time when sugar was expensive — carrots added natural sweetness. In blog versions, they are often combined with bananas to increase moisture and achieve a more intense, fruity aroma.

Best for

popołudniowa kawa z przyjaciółmi domowe śniadanie na słodko spotkanie przy deserze

Tips

🍽️ Serving

Serve at room temperature. For a flavor contrast, add sour natural yogurt or vanilla ice cream. The slices look best when cut to a thickness of 2–2.5 cm. If you prepare the cake a day in advance, store it without the cream, and apply the cream just before serving.

🥡 Storage

Store the cream cake in the refrigerator covered with plastic wrap or in an airtight container for up to 3 days. Without cream, it can be stored at room temperature (packaged) for up to 2 days or in the refrigerator for up to 4 days. To reheat a piece, warm it in the oven at 50–60°C for 5–8 minutes or serve at room temperature.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie

Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

Ingredients (17)

Servings:

Wheat flour 290 g ~1.16 zł
Brown sugar 150 g ~0.45 zł
Brown sugar 30 g ~0.18 zł
Egg 2 szt. ~0.96 zł
Banana (ripe) 2 szt. ~1.20 zł
Carrot (grated) 300 g ~0.75 zł
Rapeseed oil 60 g ~0.60 zł
Butter (for the crumble) 50 g ~2.00 zł
Baking powder 10 g ~0.15 zł
Mascarpone cheese 200 g ~10.00 zł
Powdered sugar 80 g ~3.20 zł
Lemon juice 15 ml ~0.38 zł
Vanilla extract 10 g ~1.50 zł
🌿 Przyprawy
Ground cinnamon 5 g ~0.10 zł
Salt 0.0 szczypt ~0.01 zł
✨ Opcjonalne
Walnuts 60 g ~4.80 zł
Coconut flakes 30 g ~2.40 zł

💰 Szacowany koszt dania: ~29.83 PLN (2.98 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Wartości odżywcze

🔥

4907 kcal

Kalorie

Białko 61.4g

Węglowodany 609.1g

Tłuszcze 254.7g

🔥

297 kcal

Kalorie

Białko 3.7g

Węglowodany 36.9g

Tłuszcze 15.4g

Wartości przybliżone, obliczone na podstawie składników

Autor przepisu Pichcik.pl

90 min

Recipe Categories

Cakes and Bakes

Homemade cakes and pastries are the heart of Polish culinary tradition - sweet memories from childhood. In our collection, you will find recipes for classic yeast cakes, shortcrust, sponge, and cheesecake. Apple pie, poppy seed cake, gingerbread, Easter babka, chocolate cake, and New York cheesec...

See all recipes in this category

Desserts in: Christmas Eve Dinner

Desserts are a sweet ending to a meal that brings joy to both children and adults. In this category, we present recipes for a variety of sweets - from simple creams and mousses, to elegant panna cottas, and exquisite fruit tarts. Our desserts include both classics of Polish cuisine - fruit jelly,...