Moist Banana & Carrot Cake
- Butter, for greasing
- 1 cup ready-to-eat dried apricots, coarsely chopped
- ½ cup water
- 1 egg
- 2 tablespoons honey
- 1 cup walnut, roughly chopped
- 1 lb. ripe bananas, mashed
- 1 large carrot, about 4 oz., shredded
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 2/3 cup cream cheese
- 2 tablespoons lemon curd
Grease a 2 lb. loaf pan and line with nonstick parchment paper. Place the apricots in a small saucepan with the measured water, bring to a boil, and simmer for 10 minutes. Transfer to a blender or food processor and blend to a thick puree.
Put all the other cake ingredients in a large bowl and add the apricot puree. Mix well, then spoon into the prepared pan.
Bake in a preheated oven, 350 degrees F, for 1 ½ hours or until a skewer inserted in the center comes out clean. Turn out onto a wire rack to cool.
Beat together the cream cheese and lemon curd and spread over the top of the loaf.
Serves 14 slices
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.