Banana Carrot Cake

Ingredients for 1 servings:

• 1 cup sugar
• 1 cup pureed banana(s) (equivalent to about 3 medium-sized bananas)
• ½ cup oil
• 3 eggs
• ½ cup flour
• 1 packet of baking powder
• 1 tsp salt
• 1 tsp cinnamon
• 1 pinch of cloves
• 1 cup oatmeal
• 1 cup carrot(s), finely grated
• 0.33 cup nuts, chopped
• 2 tsp butter
• 1 cup powdered sugar
• 2 tsp juice (banana juice)
• ½ tsp vanilla – flavoring
• Fat for the baking pan

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cake or muffin batter with bananas and carrots (American recipe!)

Mix the sugar, banana, and oil. Add the eggs one at a time, beating the batter vigorously after each egg. Stir in the flour mixed with the baking powder, cinnamon, and cloves. Fold in the oats and carrots. Pour the batter into a greased baking pan and sprinkle with nuts. Bake in a preheated oven at 175°C for about 45 minutes (a wooden skewer test is required – this depends largely on the batter consistency). Once the cake has cooled, prepare the glaze. Cream the butter and powdered sugar together, adding the liquid and flavoring until a smooth, spreadable mixture forms. The cake tastes best when it has stood overnight in a cool place (preferably in a plastic cake box). Note: 1 cup is equivalent to just under 250 ml of volume. Alternatively, you can use chopped or ground nuts instead of the oats. You can also use sliced ​​almonds, sultanas, chocolate shavings, or desiccated coconut instead of the chopped nuts.