Banana-Carrot Cake

Ingredients

• 150 g Carrots
• 4 bananas (3 very ripe)
• 2 Eggs
• 1 tsp vanilla powder
• a pinch salt
• 100 ml neutral rapeseed oil
• 1 tsp rapeseed oil (for the pan)
• 0.5 organic lemon (zest and juice)
• 150 g spelt whole‑grain flour
• 1 tbsp spelt whole‑grain flour (for the pan)
• 2 tsp Baking powder
• 1 tbsp cocoa powder (7 g; highly defatted)
• 1 tsp cinnamon
• 100 g ground pecan nuts (or hazelnuts)
• 2 tbsp half pecans (15 g each)

Instructions

1. 1.

   Peel and finely grate the carrots. Peel the 3 ripe bananas, cut them into pieces, and mash them with a fork in a bowl. Beat the eggs with vanilla powder and a pinch of salt until frothy. Add 100 ml oil and mix well, then fold in the grated carrots, mashed bananas, and lemon zest.

2. 2.

   Sift together the flour, baking powder, cocoa powder, and cinnamon, then stir into the wet mixture. Finally, fold in the ground pecans and mix until you have a thick batter; add more ground pecans or oil if needed.

3. 3.

   Grease the loaf pan with remaining oil and dust it with 1 tbsp flour, tapping out any excess. Pour the batter into the prepared pan and smooth the top.

4. 4.

   Peel the remaining banana, cut it lengthwise, drizzle with lemon juice, and press the halves into the batter with the cut side up. Press in the pecan halves as well. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 50–60 minutes, checking with a skewer. Remove, let cool for 5 minutes, then release from the pan and cool on a wire rack. Slice and serve.