I’ll confess now – I’ve never been the world’s best baker. I can handle the easy stuff like muffins and loaf cakes (and sometimes even they go wrong!), but anything more elaborate than that and I tend to go to pieces. My skills are slowly developing, but it’s going to be a while before I’m making multi-tiered concoctions or anything like that.
Which is why this recipe for banana and carrot cake seemed right up my street. It’s great for if you’re fairly new to the baking world. And the end result was tasty, filling and much healthier than traditional banana bread or carrot cake recipes. Because there’s no sugar, it’s not very sweet. But I made up for that by slathering my slices with peanut butter!
In one bowl, mix:
Two and a half cups of wholemeal flour
Two teaspoons of baking powder
A teaspoon of baking soda
A teaspoon of cinnamon
A pinch of salt
In another, mix:
One and a half cups of orange juice
Two tablespoons of olive oil
A teaspoon of vanilla extract
Two mashed bananas
A grated carrot
Half a cup of walnuts or pecans
Half a cup of raisons
Then mix it all together, put in a baking tin and bake in the oven at 180 degrees c for about 50 minutes.
This was the basic recipe I followed (I found it online yonks ago, but can’t seem to find the link again. Will post it up when I do) but I guessed a lot of the measurements, and just kept adding OJ to the flour until the whole thing had a cake batter-like consistency.
I reckon this could work with milk in place of the OJ – what do you think?
The end result:
Have you ever had any kitchen disasters? Last time I tried to make cookies, they spread out into each other on the baking tray to form one giant cookie! – Not that that was a bad thing, mind you.