Carrot Cake with Bananas and Coconut

Banana Carrot Cake
Banana Carrot Cake. Libertad Leal Photography/Moment Open/Getty Images
  • Total: 80 mins
  • Prep: 20 mins
  • Cook: 60 mins
  • Yield: 12 to 16 Servings
Nutritional Guidelines (per serving)
734 Calories
44g Fat
82g Carbs
8g Protein
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Nutrition Facts
Servings: 12 to 16 Servings
Amount per serving
Calories 734
% Daily Value*
Total Fat 44g 56%
Saturated Fat 11g 56%
Cholesterol 86mg 29%
Sodium 558mg 24%
Total Carbohydrate 82g 30%
Dietary Fiber 4g 15%
Protein 8g
Calcium 126mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This carrot cake recipe is made extra-special with maraschino cherries, chopped nuts, coconut, and mashed bananas. The cake is baked in a tube cake pan and frosted with cream cheese frosting. 

Ingredients

  • 1 1/4 cups vegetable oil (such as corn oil, safflower, or canola)
  • 2 cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla
  • 2 cups carrots (finely grated)
  • 3 cups all-purpose flour (13 1/2 ounces)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup coconut (flaked)
  • 1 cup maraschino cherries (well drained)
  • 1 cup pecans (or walnuts, chopped)
  • 2 bananas (ripe, mashed)
  • For the Cream Cheese Frosting:
  • 1/2 cup butter (softened)
  • 1 package/8 ounce cream cheese (softened)
  • 1 box/16 ounce confectioners' sugar (sifted; approx. 4 1/4 cups)
  • 1 cup pecans (or walnuts, chopped)
  • 2 to 4 teaspoons milk (to thin the frosting, as needed)

Steps to Make It

  1. Heat the oven to 350 F (180 C/Gas 4). Grease and flour a 10-inch tube cake pan or Bundt cake pan or spray it with baking spray with flour.

  2. Into a medium bowl sift together the flour, salt, baking powder, and baking soda; set aside.

  3. In a mixing bowl with an electric mixer on medium speed, beat the sugar and vegetable oil until well blended. Add the eggs, one at a time, beating well after each addition. Add the vanilla and beat to blend.

  4. With the mixer on low speed, gradually beat in the sifted flour mixture until well blended. Add the grated carrots, chopped pecans or walnuts, coconut, maraschino cherries, and the mashed bananas. Stir to mix the ingredients thoroughly; spoon the batter into the prepared tube cake pan.

  5. Bake the cake for 1 hour, or until it tests done (a wooden pick inserted in center should come out clean).

  6. Cool the cake in the pan on a rack for 10 minutes, then carefully remove it from the pan and cool completely on the rack.

  7. While the cake is cooling, prepare the frosting.

  8. In a mixing bowl with an electric mixer, beat the butter, cream cheese, and confectioners' sugar until smooth and creamy. Add milk, a few teaspoons at a time, until the frosting is a good spreading consistency.  With a spoon, fold in the chopped pecans or walnuts and then spread the frosting over the cooled cake.

*To measure flour accurately, spoon it into the measuring cup until it is mounded then sweep the flat side of a knife across the top of the measuring cup to level it. 

Reader Comments

"I've never baked a cake before...so I decided to start with this one. The banana makes it extra moist, and delicious. And the cake was hearty and heavy because of all of the moisture. I didn't use cherries, but I used raisins...also, I substituted walnuts instead of pecans. But either way, the entire recipe was terrific and the frosting was equally yummy." M.C.