• Do you like carrot cake? Is the banana loaf your favourite cake? If yes you won’t be disappointed. This is the same kind of cake - moist, spicy and not very sweet. Carrot and banana give natural sweetness and moistness and match perfectly each other because of their subtle vegetable taste. You may use the same batter either for muffins or for a loaf and preparing is quick and easy so you can try it any time. Frosting is not necessary however it gives some sweetness and taste. Enjoy!


    16 classic muffins or one loaf



    • 2 bananas
    • 1 ½ cups shredded carrots
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon mixed pumpkin pie spices
    • 2 large eggs
    • ½ cup oil
    • ¾ cup brown sugar
    • ¼ cup plain yogurt
    • 1 tablespoons vanilla extract

     Cream cheese frosting:

    • ¼ cup butter
    • ¼ cup icing sugar
    • 125 g cream cheese
    • 1 tablespoon milk
    • 1 teaspoon vanilla extract



    Preheat oven to 350°F and line a pan.

    Smash the bananas with a fork. Stir in the shredded carrot.

    In a medium bowl, whisk together flour, salt, baking powder, soda and spices. Stir in banana-carrot mixture. In separated bowl mix together eggs, oil, sugar, yogurt and vanilla. Pour wet ingredients over flour-vegetables mixture. Whisk together just until combined. Pour batter into prepared pan. Place the pan in the oven and bake for 25 minutes (until a wooden pick inserted in center comes out clean). Cool in pan for 10 minutes and then cool completely on a wire rack.

    Frosting: whisk together all ingredients until smooth. Frost 1 tablespoon portion over every muffin (or loaf) and (optional) decorate with chocolate carrot.





    The recipe is based on stylesweetca.com but modified by me.

    Category: Cupcakes/muffins.

    Tags: banana, carrot, yoghurt.

  • Simple and quick in preparing but very tasty. That is the decribing of carrot cake. Today shaped as mini loaves, slightly bigger rectangular muffins. The top is covered with a dollop of mascarpone cheese what is always a good idea and gives a bit of delight. Enjoy!


    8 small loaves or 1 large



    • 125 ml canola oil
    • ¾ cup sugar
    • 2 large eggs
    • 1 ½ cups all purpose flour
    • 2 teaspoons baking powder
    • ¼  teaspoon soda
    • ¼  teaspoon salt
    • 1 teaspoon cinnamon
    • 1 teaspoon pumpkin spice mix
    • 50 g raisins
    • 50 g pecans (chopped finely)
    • 1 ½ cups fresh carrot, shredded


    • 125 g mascarpone cheese
    • 2 tablespoons icing sugar
    • few pieces whole pecans



    Preheat oven to 350°F. Line pans with parchment paper.

    Mix in a bowl oil, eggs and sugar. Add raisins and pecans. In another bowl mix together flour, baking powder, soda, salt, cinnamon and spices. Add wet ingredients to dry ingredients and mix until well combined. Add shredded carrot and mix until incorporated. Spoon the cake mixture into pans up to ¾ capacity. Bake for 30 minutes (until the skewer inserted into the center comes out clean). Leave in pans for 1 hour then remove the loaves and cool completely on a wire rack.

    Make frosting: mix together mascarpone cheese and icing sugar until smooth mixture. Cover the top of each loaf with a spoon of frosting. Decorate with whole pecans.






    Category: Tea- and bundtcakes.

    Tags: autumn, carrot, cinnamon, pecans, raisins.

    Tags: chocolate, orange, strawberry.

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