Wednesday, November 4, 2020

Carrot Banana Bundt Cake #recipe from author @DarylWoodGerber


 From Daryl:

I don't know about you, but I really needed some comfort food this past week. It's been stressful. Not only did I have edits for a book due, I had to promote my new suspense, COLD CONVICTION, which came out last week, and then there was the election. And...

So I decided I would bake. Over the weekend, I taste tested recipes that I'm putting in the next Fairy Garden Mystery--blueberry lemon muffins. They turned out delicious and moist. And then I made a blueberry chocolate coffee cake just for fun because I had too many blueberries on hand.  Yum.  And finally, I decided I had to use the carrots that I had in the refrigerator. I could only eat so many.  I'm not a rabbit.

There's nothing like a good carrot cake to bring comfort. The flavor mixed with all the sugars and spices warm my heart.

Am I having sugar shock? Nope. I only ate one goodie a day. And I didn't eat any Halloween candy because no trick or treaters so I didn't stock up. 

Therefore, a slice of a good cake, a muffin, and a piece of coffee cake over three days was quite acceptable, don't you think? I'm very good at rationalizing.

And the aromas? Fabulous!  Nothing like aroma therapy emanating from the kitchen.




*If you want to make this using gluten-free flour, substitute the flour for gluten-free flour and add 1 teaspoon xanthan gum to the dry ingredients.


3 cups flour

1 tablespoon cinnamon

2 teaspoons baking soda

2 teaspoons baking powder

1/4 teaspoon salt

1 cup vegetable oil

1 cup granulated sugar

1 cup packed brown sugar

4 large eggs

1 1/2 cups grated carrots

1 1/2 cups mashed ripe banana

3/4 cup chopped nuts OR raisins, if desired


Powdered sugar for dusting or icing made with 1/2 cup powdered sugar mixed with 2 tablespoons milk.


Preheat the oven to 350 degrees F. Spray a bundt cake pan with cooking spray.


In a small bowl, mix the dry ingredients: flour, cinnamon, baking soda, baking powder, and salt.  Set aside.


In a large bowl, mix the vegetable oil, granulated sugar, brown sugar, eggs, carrots, banana.


Add the flour mixture to the wet mixture. Mix well and then add nuts or raisins, if desired.


Pour the mixture in the prepared bundt cake pan. Bake for 1 hour or until a toothpick comes out clean. Let cool in pan 20 minutes, then turn out cake on a wire rack and let cool completely, at least one hour.


Dust with powdered sugar or drizzle with icing.



Fairy Garden Mystery series, 
in trade paperback and e-book and audio.
You can read all about it and order it on various sites 
on my website HERE.

Don't forget to order the 9th book in the  
Cookbook Nook Mystery series,  
in trade paperback and e-book.
You can read all about it and order it on various sites on 
my website, HERE

And here is my latest Aspen Adams novel of suspense...

Order COLD CONVICTION, the 3rd in series, trade paperback and e-book: HERE

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  1. Great cake! Can't wait to read Cold Conviction, my copy should get here next week.

  2. Impressive restraint!
    What do you do with all the rest of the baked goods?

    1. I save them and wrap in a very tight saran and freeze them. Or I share with my grandkids. We meet with masks on outside and they can eat a treat. ;)

    2. With my love of baking and cooking I run out of refrigerator and freezer space!

  3. Sounds delicious. Now to figure out the Print Friendly part.