Velvety Carrot-Banana Cake with a Hint of Browned Butter and Orange Cream - photo 1
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Velvety Carrot-Banana Cake with a Hint of Browned Butter and Orange Cream

Cakes and Bakes Desserts Dishes for Special Occasions 120 min Medium 13 wyświetleń ~65.57 PLN - (0)
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Description

This is not your ordinary carrot cake. It is an improved, incredibly aromatic version that combines the natural sweetness of ripe bananas and juicy carrots with the deep, nutty aroma of browned butter. Each bite of this cake is a journey through a wealth of flavors and textures. The cake is incredibly moist, fluffy, and delicate, and its spicy bouquet of cinnamon, ginger, and cardamom envelops the senses and evokes the warmth of a home fire. Topping it all off is a velvety, slightly tangy cream based on cream cheese, accented by a refreshing hint of fresh orange zest. Visually, the cake is stunning – the golden-brown sponge with visible strands of carrot contrasts with a thick layer of snow-white cream. It is perfect as a dessert for special occasions, family gatherings, or simply as a companion to afternoon coffee. This bake proves that vegetables and fruits in desserts make for a perfect combination.

Ingredients (16)

Servings:
10
  • Mąka pszenna tortowa typ 450 250 g
  • Light muscovado brown sugar 180 g
  • Eggs 3 szt.
  • Masło 82% 180 g
  • Carrot 2.5 szt.
  • Ripe bananas 1.8 szt.
  • Baking powder 10 g
  • Baking soda 5 g
  • Ground ginger 2 g
  • Serek śmietankowy typu philadelphia 250 g
  • Powdered sugar 100 g
  • Orange 0.1 szt.
  • 🌿 Przyprawy
  • Ground cinnamon 4 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Pecan nuts 80 g
  • Ground cardamom 1 g
💰 Szacowany koszt dania: ~65.57 PLN (6.56 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preliminary preparation

1

Start by preparing the pan and the oven. Preheat the oven to 175°C with the top and bottom heating function. Prepare a round cake pan with a diameter of 23-24 cm. Line the bottom of the pan with parchment paper, and thoroughly grease the sides with butter and dust with flour. Shake off the excess flour. This will ensure that the cake easily comes away from the pan after baking.

Ingredients: Masło 82%, Mąka pszenna tortowa typ 450
Use a springform pan - it will make it much easier to remove the delicate cake. Properly preparing the pan is key to ensure the cake doesn't stick and has even sides.

Cake: Dry ingredients

2

In a large bowl, combine all the dry ingredients. Add the all-purpose flour, brown sugar, baking powder, baking soda, salt, and all the spices: cinnamon, ginger, and optionally cardamom. Use a whisk and mix everything thoroughly for about a minute. The goal is to evenly distribute the leavening agents and spices in the flour, which will ensure even rising and flavor of the cake.

Ingredients: Mąka pszenna tortowa typ 450, Light muscovado brown sugar, Baking powder, Baking soda, Ground cinnamon, Ground ginger, Salt, Ground cardamom
Use a large bowl to have the freedom to mix. Whisking the dry ingredients is better than using a spoon, as it also aerates the flour, which contributes to the fluffiness of the dough.

Cake: Wet ingredients

3

Prepare the wet ingredients. Peel the carrots and grate them on a fine grater - this will make them delicate and unnoticeable in the batter. Peel the bananas and mash them thoroughly with a fork in a separate bowl until smooth (purée). The riper the bananas, the easier this will be. Crack the eggs into another small bowl and lightly beat them with a fork.

Ingredients: Carrot, Ripe bananas, Eggs
Do not use a blender to chop the carrot – it will release too much juice and change the consistency of the dough. A fine grater is ideal. Make sure all wet ingredients are at room temperature (except for the butter, which we will melt).

Dough: Browned butter

4

This is the secret ingredient that adds depth of flavor. Place 120g of butter in a small saucepan with a light bottom. Heat over medium power. The butter will first melt, then start to foam and 'pop' (this is the water evaporating). Stir occasionally. After a few minutes (about 5-7), the foam will subside, and brown specks will begin to appear at the bottom. You will smell an intense, nutty aroma. Remove the saucepan from the heat when the butter turns amber in color. Set aside to cool slightly for about 10 minutes.

Ingredients: Masło 82%
Use a saucepan with a light bottom (e.g., stainless steel) to monitor the color of the butter. Be careful, as the browning process is quick and it's easy to burn the butter – it will then become bitter. As soon as you smell a nutty aroma and see a golden-brown color, immediately remove it from the heat.

Cake: Combining and Baking

5

In a bowl with dry ingredients, add all the wet ones: grated carrot, mashed bananas, beaten eggs, and slightly cooled browned butter (along with the brown bits!). Using a spatula or wooden spoon, gently mix everything just until combined. Do not mix! The batter will be quite thick. If you are using nuts, add them now. Transfer the mixture to the prepared springform pan and smooth the top. Place in the preheated oven and bake for 50-60 minutes.

Ingredients: Eggs, Carrot, Ripe bananas, Masło 82%, Pecan nuts
The most common mistake is mixing the dough for too long, which activates gluten and makes the dough tough and chewy. Mix briefly, just until no dry flour is visible. To check if the dough is ready, insert a wooden stick into the center – if it comes out dry, the dough is baked.

Cooling the cake

6

After baking, remove the cake from the oven and let it cool in the pan on a rack for about 15 minutes. After this time, carefully run a knife along the edges of the springform pan, unclip the ring, and remove it. Leave the cake on the bottom of the pan on the rack to cool completely. This is a very important step – decorating a warm cake with cream will cause the cream to melt.

Do not skip cooling on a rack. It allows air circulation from the bottom, which prevents the cake from becoming 'steamed.' Patience is key – the cake must be completely cold to the touch, which can take up to 2 hours.

Orange cream

7

While the cake is cooling, prepare the cream. In the bowl of a mixer, place the softened butter (60g) and sifted powdered sugar. Using the whisk attachment, mix on medium speed for 3-4 minutes until a very light, fluffy mixture forms. Then add the cold cream cheese (straight from the fridge) and the grated zest of a well-washed orange. Mix briefly on low speed, just until the ingredients are combined into a smooth, uniform cream. Place the finished cream in the refrigerator while the cake cools.

Ingredients: Masło 82%, Powdered sugar, Serek śmietankowy typu philadelphia, Orange
The key to the perfect cream is the right temperature of the ingredients: the butter must be soft, and the cheese cold. Mixing for too long after adding the cheese can cause the cream to become runny. If this happens, place it in the fridge for 30 minutes to firm up.

Decoration

8

Make sure the cake is completely cold. Transfer it to a serving platter or plate. Take the chilled cream out of the fridge. Using a spatula or a regular wide-bladed knife, evenly spread the entire portion of cream on top of the cake, creating artistic 'waves' or a smooth surface. Optionally, sprinkle the top with chopped, toasted pecans or an extra pinch of cinnamon. The cake is ready to serve.

Ingredients: Pecan nuts, Ground cinnamon
If you want a more rustic look, spread the cream carelessly to create patterns. Before cutting the cake, it's a good idea to dip the knife in hot water and wipe it dry – this way you'll get perfectly even pieces, and the cream won't stretch.

Fun Fact

💡

Carrot cake gained immense popularity in the United Kingdom during World War II. Due to sugar rationing, resourceful bakers began using sweet carrots as a substitute, which not only saved precious supplies but also gave the baked goods incredible moisture.

Best for

Popołudniowa herbata Rodzinne uroczystości Jesienny deser Kiedy masz ochotę na coś wyjątkowego

Tips

🍽️ Serving

The cake tastes best slightly chilled, but taken out of the fridge about 20-30 minutes before serving, so the cream softens and the cake's aromas are fully released. Serve with a cup of black coffee, Earl Grey tea, or a glass of cold milk. For additional decoration, you can place a slice of dried orange on top.

🥡 Storage

Due to the cream cheese filling, the cake must be stored in the refrigerator. Place it in an airtight cake container or cover it with plastic wrap to prevent it from absorbing odors. It will stay fresh and maintain its excellent flavor for 3-4 days.

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