Ingrédients pour Banana Carrot Pineapple Cake Aka Sunshine Cake
- 2 large eggs
- Brown Sugar
- Lemon, Zest Of
- Olive Oil
- Self Raising Flour
- 1 tsp baking powder
- ½ tsp salt
- 2 ripe mashed bananas (about 200g)
- 150g grated carrots
- 150g crushed pineapple (drained)
- 50g chopped pecans (or walnuts)
- 125g cream cheese (softened)
- 200g icing sugar
- 1 tbsp lemon juice
- 2 tbsp lemon zest
- 175g granulated sugar
- 175ml vegetable oil
- 225g all-purpose flour
- butter (for serving)
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Comment préparer Banana Carrot Pineapple Cake Aka Sunshine Cake
- Preheat oven to 180°C (350°F). Grease and flour a 20cm round cake tin or a large loaf tin.
- In a large bowl, cream together 2 large eggs, 175g granulated sugar, and 1 tbsp lemon zest until light and fluffy.
- Slowly add 175ml vegetable oil, beating continuously until well combined.
- In a separate bowl, whisk together 225g all-purpose flour, 1 tsp baking powder, ½ tsp salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 2 ripe mashed bananas (about 200g), 150g grated carrots, 150g crushed pineapple (drained), and 50g chopped nuts (walnuts or pecans).
- Pour batter into the prepared tin and bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, ice the cake (if using a cake tin) or wrap the loaf in plastic wrap. Store in an airtight container.
- For the icing (optional): Beat together 125g cream cheese (softened), 200g icing sugar, 1 tbsp lemon zest, and 1 tbsp lemon juice until smooth and creamy. Spread over the cooled cake and decorate with pecan or walnut pieces.
- Serve the cake or loaf plain or with a pat of butter. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
76 g
Sugar
851g
Fat
306g
Carbs
156g
