Carrot Banana Bundt Cake with Cream Cheese Icing


2 Cups all purpose flour
1 Tbsp. cinnamon
2 Tsp. baking soda
1/4 Tsp. salt
1/2 Cup sugar
1/2 Cup firmly packed brown sugar
4 large eggs
2 Cups carrot pulp (I think you could use finely grated carrots)
2 Cups mashed old bananas

1.5 Packages cream cheese
3 Cups confectioner sugar
4 Tbsp. butter, softened
1 Tbsp. vanilla
Several drops of 1/2 & 1/2

Preheat oven to 350°F. Mix dry ingredients. In a different bowl, beat eggs and sugars. Mix in dry ingredients, adding carrots and mashed banana and blend well. Grease and flour bundt pan and pour in batter. Bake for 1 hour or until a tester comes out clean. Remove to a rack and let cool. Meanwhile, cream butter, cream cheese, and vanilla, adding sugar incrementally. Add small drops of 1/2 and 1/2 until you achieve your desired texture – I went for creamy and spreadable, so about 4 tablespoons or so. Ice your cake while it is slightly warm. I ended up with a lot of left over icing…not a bad thing, really.

Inspired (and amalgamated) from these recipes I found online:
Whole Wheat Fruit/Veggie Pulp Bread
Lot’s of pulp recipes here…was looking at the Banana Carrot Cake
Carrot-Banana Cake
Carrot-Banana Muffins

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