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Banana Carrot Cake

Things got real this weekend.

Bridal pictures were taken and his wedding band was ordered. It is hard to believe that in exactly two months that wedding band will be finding itself a permanent home on Wes’ ring finger!

I also learned this weekend that if my dream food career never takes off and I suddenly start to suck at being a CPA, I might be able to make it as a wedding bouquet designer.

With all the travelling and other wedding related activities on my mind, I completely forgot about asking my florist to provide a bouquet for my bridal shots. Honestly the florals for the bridal shoot were the absolute last thing on my mind.  Instead of getting all worked up about not having one, I decided to try making my own. Surprisingly easy.

Sure it isn’t super professional, but it matches my color scheme, has two of my favorite flowers in it (garden roses and hydrangeas), photographed beautifully, and most importantly, was under $40 to make.  That’s a win in my book.

Forget peonies, garden roses have officially won my heart. I just want to crawl up into all those layers and take a nap.

I realize that sounds incredibly weird, but today is an over-share kind of day.

On a completely different note, I feel like I have to make mention of how incredible Nordstroms is. It has always been my go-to department store, but after this experience, they rank among garden roses in terms of my love. Last week, my absolute favorite pair of shoes split in half. The platform literally snapped. It was terribly upsetting. What initially started as my attempt to re-purchase the shoes from Nordstroms, turned into them completely refunding my money from the original purchase three years ago.

Now, I know most people will tell you that having a Nordstroms credit card is a no-no. We all learned that lesson from Miss Rebecca Bloomwood in Confessions. I suppose I can see where it might be a problem, especially if you are one to put off paying your bills. However, if used responsibly, a Nordstroms credit card is essential. I will always use my Nordstroms card when shopping there in the future. The sales clerk who was assisting me was able to look up the original purchase of the shoes three years ago and refunded 100% of the purchase price.  Their return policy is fantastic. Other stores should take a lesson from the way Nordstroms handles their customers.

End Norstroms sales pitch.

And finally, I tried out a new carrot cake recipe this weekend. I’ve always loved my original carrot cake. It is moist, full of flavor, and always a hit with friends and family. Sadly, it is terribly unhealthy. I’m talking really, really bad for you.   Since I’ve been making a slight (and I mean very slight) effort to not eat as much sugar/desserts, I decided to re-invent my old recipe.

Like a lot of the dessert recipes I’ve posted recently, I subbed out the oil for applesauce, cut the sugar in half, and used other fruits to help keep it moist.  While this cake didn’t turn out quite as good as the original, I actually liked it better because it still tasted great and resulted in very little guilt.

The cream cheese glaze is practically see through. Obviously it is light.

You could even opt to completely omit the cream cheese glaze. The cake has enough flavor on its own. I just really, really wanted cream cheese icing. It has been way too long since I’ve had any.

This will be another cake that goes into my fall recipe rotation.

There are two ripe bananas in the recipe, but I promise you can’t even taste them. Or at least I can’t. I also happen to really like the way bananas taste, so maybe don’t take my word on that.

I’ll consult with a few of my taste testers and get their opinion.

Have a great week!

Banana Carrot Cake
Dessert

9
 

Ingredients
  • ⅓ cup sugar
  • 2 large ripe bananas, mashed
  • ¾ cup unsweetened applesauce
  • 2 eggs
  • 1 cup flour
  • ½ tsp salt
  • 1 tsp baking powder
  • 1½ tsp baking soda
  • 1 heaping tsp cinnamon
  • ½ tsp nutmeg
  • ¼ teaspoon clove
  • 1½ cups quick-cooking oat (uncooked)
  • 1 cup carrot, shredded
  • ¼ cup chocolate chips
Optional Cream Cheese Glaze
  • ¼ cup non-fat cream cheese, softened
  • 2 tbsp milk
  • ⅔ cup powdered sugar

Instructions
  1. Preheat oven to 350 degrees.
  2. In a the bowl of a stand mixer, mix together bananas, sugar, and applesauce, about one minute.
  3. Mix in eggs, one at a time. Once combined, add in all flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. Mix until batter is smooth.
  4. Stir in oats, shredded carrots, and chocolate chips.
  5. Pour batter into a greased 8×8 pyrex dish. Bake for 35 minutes.
  6. To prepare the glaze, whisk together cream cheese, milk, and powdered sugar. Add more sugar if you prefer it thicker, or more milk if you prefer it runnier.

September 11, 2012 - 2:42 pm

Sara - Hello! I absolutely love your blog and find you to be incredibly witty and charming…two things I love! I was wondering, in this recipe, are you using sweet or unsweetened applesauce? And can you share the icing recipe too?

September 11, 2012 - 2:45 pm

Lindsey - You are so sweet! Thank you :) I updated the recipe but it was unsweetened applesauce. Sorry to have overlooked that! And thank you for reading!

February 7, 2013 - 7:21 pm

Rachel DubWomp Lausted - I am going to try this today, but i am going to add some walnuts :-)

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