A Carrot Cake … With Lots of Banana?
I’m an office feeder. Yes, I know it’s shameful. I make lots of treats and I take them to work for everyone to eat; it’s gotten worse since my family decided to become healthy and reject my baking. However, I eat as much baked goods as everyone else so I could say I’m not as bad?!
Anyway, my colleague requested a carrot cake for his birthday and I just couldn’t say no. I’ve already tried my hand at the carrot cake from the Hummingbird Bakery recipe books, so I thought I’d give Mary Berry’s Baking Bible a go, as it’s on a great running streak.
So I prepared my cake tin the Mary Berry way, (lining it with greaseproof paper) and turned my oven on. To save time I bought chopped walnuts from the supermarket, I admit it’s ridiculously lazy but it was definitely worth it.
What confused me most in this recipe was the amount of banana used, there was actually more banana than carrot! I used the tiniest two carrots I could find and I still had to eat half of one; but I used 2 large bananas. I was starting to question Mary Berry’s methods but I kept going – I figured at worst it would be a nice twist on a carrot cake.
Once all the ingredients were grated, mashed and whisked I poured the batter into the prepared dish and cooked it for the recommended time. The cake had risen beautifully when I took it out too cool. The smell managed to send my entire family into the kitchen, scavenging for a slither of cake. I had to hit hands with the spatula and bribed them with berries and cream cheese icing to keep them away!
It was pretty late the time I had finished baking and preparing the icing and I was still waiting for the cake to cool completely. My need for sleep increased drastically and I resorted to spreading the icing on a semi-warm cake and quickly put it in the fridge to stop the icing melting/dripping etc. Now I know this is blasphemous in terms of baking but sleep comes first for me!
I woke in the morning to find that it didn’t run as much as I thought it would. I wacked on a few walnuts, and whisked it off to work, where it was demolished before I could take any proper photos – damn.
The cake tasted great – which was insinuated by the speed at which it disappeared. I’m generally not the biggest fan of using oil in cakes as I can always taste it but version of the carrot cake managed to hide it well and the banana added a lovely moistness to the sponge.
All in all a great recipe, Mary Berry hits the nail on the head again. I promise I will not doubt her ever again!