Thursday, October 11, 2012

carrot cake for a windy day

I can't say no to overripe bananas. So here's a carrot cake. With bananas. It's got no refined sugar - surprise! Just that fructose hiding in the dates and bananas. The recipe is from 101 cookbooks.

Carrot Cake

2 cups whole wheat pastry flour
2 1/2 tsp baking powder
1 1/2 tsp cinnamon
3/4 tsp fine sea salt
3/4 cup walnut pieces
4 ounces (1/2 cup) unsalted butter, melted
1/2 cup dried dates, very finely chopped into a paste
3 ripe bananas (1 1/4 cups), mashed well
1 1/2 cups grated carrots (about 3)
1/2 cup plain yogurt
2 eggs, lightly beaten

6 oz. cream cheese (just over 1/2 a block)
3 tbsp maple syrup

Preheat oven to 350. Whisk together flour, baking powder, cinnamon, salt and walnuts in a bowl. In a small bowl, stir together melted butter and dates. In a large bowl, mix together mashed bananas, carrots, yogurt and eggs. Stir in butter and dates. Add flour mixture, and stir until just combined. Spread batter into a loaf pan or 9x9 pan, lined with parchment paper. Bake 50-60 minutes. Cool on a rack.

Meanwhile, beat together room temperature cream cheese and maple syrup. Spread over the cooled cake.

(My cat loves to photo-bomb, especially when there's cream cheese involved.)

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