Oatmeal-Banana-Carrot Cake
Baking and Desserts | Kazakhstani cuisine
⏳ Time
1 hour
🥕 Ingredients
4
🍽️ Servings
8
Description
I try not to use refined flour, store-bought eggs and milk, not to mention butter and margarine — this is an example of particularly successful baking according to my strict standards. During this May, we made it twice, and we ended up with two completely different wonderful recipes — depending on the proportions of oatmeal, you can make a soft, fluffy banana cake or a dense, moist pudding-like cake. It was impossible to decide which was better. Tested on relatives — a pass in all categories. So, you will need a blender (and a coffee grinder or another chopper), rolled oats, carrot or carrot pulp from juice, three bananas, a few dates or a couple of tablespoons of honey. Everything else is optional (you can add baking soda or not, berries or nuts as fillers, spices, etc.). Important: the site doesn’t allow me to write 0.5 cups of carrot, but that’s exactly how you should measure the ingredients: half a cup of carrot, I didn't weigh it. Besides cinnamon, nutmeg and cardamom work well, and tarragon gives a delightful aroma. It's better to make the 'bread' with regular rolled oats, which cook for 15 minutes, while the cake will be softer with quick oats, which only need to be soaked in boiling water.
Ingredients
- Oat flakes - 2 glasses
- Dates - 5 pieces
- Bananas - 3 pieces
- Carrot - 10.6 oz
Step by Step guide
Step 1
Preheat the oven to 338°F.
Step 2
Meanwhile, grind the oats into flour (for a fluffy cake, you need 1.5 cups of this flour, and it's better to use traditional rolled oats; for a dense, moist pudding cake, use 1.5 cups of quick oats, and you'll end up with significantly less flour), add half a cup of whole rolled oats to the flour.
Step 3
In a blender, combine 0.5 cups of water, 2.5 peeled bananas, and 5-6 pitted dates (I use 'Kaspiran') or honey to taste — although, of course, you can simplify it to sugar. Add a pinch of salt and 2 teaspoons of cinnamon to this mixture (I also add 1-2 tablespoons of coconut oil for flavor, health benefits, and moisture, but this is optional) and 1 teaspoon of vanilla extract, if available.
Step 4
If you are making the version that should rise a bit like banana bread, add the juice of half a lemon to the blender, and to the dry mixture, add 1 teaspoon of baking soda (for a low, dense cake, baking soda is not needed).
Step 5
In a large bowl, combine the dry mixture and the banana mash, knead well, then add 0.5 cups of finely grated carrots or carrot pulp (you can add a little more than 0.5 cups if desired).
Step 6
Finally, gently fold the remaining 0.5 banana (chopped into cubes) and a handful of frozen berries — blueberries, currants, cherries — into the batter. You can also use thin slices of apples or pears, finely chopped nuts, or a handful of soaked seeds.
Step 7
It's best to bake the moist gingerbread pudding in a wide baking dish, keeping the layer no thicker than 3-4 centimeters. For the "cake" version, a loaf pan or individual muffin tins are perfect. Both options should be baked for about 40 minutes.
Step 8
The cake didn't ask for cream, but the gingerbread does. For a natural and wholesome cream, blend cashew paste with a couple of dates or honey and 1 teaspoon of lemon juice — this results in a thick, sweet cream without any excess fat.
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