Mystery Lovers' Kitchen: banana carrot cake

Wednesday, September 25, 2019

Banana Carrot Cake #recipe + book #giveaway from author @DarylWoodGerber

From Daryl:

So how many of you use Instagram? Are you familiar with the Books of Instagram hashtag? This is a hashtag (#booksofinstagram) that brings up images of lots and lots of books. Authors are coming up with creative ways to share their books and images of books with readers. Often, I prefer to share my books with a slice of cake and a cup of tea or coffee. Think COZY.

The above photo is one I shared on Instagram. Final Sentence is the first in the Cookbook Nook Mysteries. Since I am flagrantly sharing it here today, I've decided to offer a GIVEAWAY. See below.

I love my banana bread recipe. I adore my carrot cake recipe. Recently I had way too many bananas and way too many carrots in the refrigerator, and I wondered if the two flavors would meld?

Oh, yes, they did. Here's my take.

*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.

BANANA CARROT CAKE

Makes 1 large bundt cake

(SERVES 12)

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 ½ cups grated carrots

1 ½ cups mashed ripe banana

3/4 cup chopped nuts OR raisins, if desired

Powdered sugar for dusting

Whipped cream, if desired

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. Serve with whipped cream, if desired. This cake would be awesome with a drizzled cream cheese frosting, too.

GIVEAWAY

Why? Because I am showing FINAL SENTENCE in the above picture, I've decided to give a copy away to one commenter. Tell me, have you read any of the books of Mystery Lovers Kitchen authors? If so, which ones? Leave your email so I may contact you in case you win.