An incredibly moist Carrot Cake Banana Bread made healthy with whole wheat flour and applesauce instead of lots of butter or oil. Don’t forget the low-fat cream cheese frosting — it’s to die for!
I never really enjoyed carrot cake until about a year ago.
It started when I was living in Los Angeles; there was an incredible cupcake shop in Manhattan Beach that I used to stop in after a beach walk in the evenings. They sold a variety of mini cupcakes and for some reason I decided to try their carrot cake version. After one bite, I was in heaven. Now I’m on some sort of quest to find the best carrot cake out there. Any suggestions?
When it comes to cake, the only thing that can compete with carrot is my Dad’s yellow cake with chocolate buttercream – and that one is pretty hard to master. I’m still working on the recipe after 7 years. Maybe one day.
There’s one thing I don’t like about carrot cake: all of those calories. And I’m already going to be eating everything else in my face during Easter, including at least three of those Reese’s Eggs and probably way too much wine. Yes, I try to make every holiday as awesome as Thanksgiving.
Anyway as I was preparing to head to the grocery store staring at overly ripe bananas on the counter, an interesting thought came to me. What if I combined the two? You know, my love for carrot cake + banana bread. Could this be a thing?
In my mind, absolutely.