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Banana Carrot Cake

Ingredients:

  • 2 bananas

  • 1/3 cup erythrol

  • 1 egg

  • vanilla flavouring

  • 1.5 cups spelt flour

  • ½ cup oatmeal

  • 2 teaspoons of baking powder

  • 1 teaspoon cinnamon

  • ¼ teaspoon nutmeg

  • 3 small carrots (or 1.5 large ones)

  • 1/3 cup nuts and optionally sultanas

 

Topping:

  • 150 g skyru
  • 1 tbsp honey

To prepare the recipe you will need:

Baking tray 25cm

PREPARATION

  1. Mash the bananas with a fork, add the erythrol, egg and flavouring and mix.
  2. Mix the flour, flakes, baking powder and spices in a separate bowl, then add to the banana mixture and mix thoroughly.
  3. Grate the carrots on medium mesh and mix into the mixture.
  4. Add nuts.
  5. Pour the mixture into a tin lined with baking paper and place in an oven preheated to 180⁰C and bake for 75 minutes.
  6. While it's baking, prepare the topping: mix the skyr with the honey and place in the fridge.
  7. After removing the cake from the oven, spread the topping over the top. You can additionally sprinkle with nuts.

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  • classic shape 
  • can also be used as breadmaking tin
  • easier cake removal thanks to non-stick coating PPG - Skandia Extreme Plus
  • the coating is suitable for both sweet and savoury doughs (baking, casseroles)
  • very easy to clean by hand
A set of icons showing warnings when using baking moulds.

Material:
- Carbon steel Hi-Top T50
- non-stick coating PPG - Skandia Extreme Plus

Designed in Italy!
VITTERO Sp. z o.o. ul. Elektronowa 2,
03-219 Warsaw, Poland

Please direct any questions or comments to:
[email protected]

Recommendations for use:

  • Designed for use in gas and electric ovens.

  • Do not use in dishwashers or microwaves.

  • Do not use sharp objects that could damage the surface.

  • Grease the inner surface before use.

  • Wash and dry after use.

  • Avoid sudden changes in temperature.

  • Additional recommendations for rimmed cake tins: in the case of products made with jelly, the jelly gelling mass should be poured into the cake tin in the last phase of its gelling, i.e. when it has reached a thick consistency.