Carrot Poundcake

Name: Carrot Poundcake
Yield: 6 servings
Cuisine: American
Ingredients: 1 small Carrot; 1 Banana; 70 cc Vegetable oil; 2 Eggs; 100 grams Soft light brown sugar or brown sugar ( or caster sugar, etc); 100 grams Cake flour; 1 tsp Baking powder; 1 tsp Cinnamon powder (you can omit this if you're making the cake for kids)

cookpad.japan @cookpad_jp

I wanted to use up a leftover carrot.

If you are eating this cake with small children, it may be a good idea to make it without cinnamon.
Bananas become discolored (they turn black) when you bake them. But that's their nature, so it's ok!
To compensate for that, cooked bananas are so much sweeter than uncooked ones. Recipe by Koyukki-

I wanted to use up a leftover carrot.

cookpad.japan @cookpad_jp

I wanted to use up a leftover carrot.

Saved

Ingredients

6 servings

1 smallCarrot
1Banana
70cc Vegetable oil
2Eggs
100 gramsSoft light brown sugar or brown sugar ( or caster sugar, etc)
100 gramsCake flour
1 tspBaking powder
1 tspCinnamon powder (you can omit this if you're making the cake for kids)

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Steps

1

Grate the carrot. Sift the dry ingredients. Preheat the oven to 170℃. Slice the banana.
2

Beat the eggs in a bowl, add the vegetalbe oil little by little and mix well. Add the sugar and mix well.
3

Add the dry ingredients in 2〜3 batches and fold them in with a rubber spatula. Add the grated carrot and mix.
4

Pour the batter into the poundcake pan. Drop the pan onto a counter top 2 3 times to remove any air pockets. Place the sliced banana on top, and bake for 45 minutes at 170℃ to finish.
5

In our family, it's my son's job to grate the carrot. It's a great way to let your kids help out in the kitchen.