Jill's Carrot Cake
This is the carrot cake I've made for years—35 to be exact. It has the perfect balance of pineapple to carrot to cream cheese frosting. It was my husband's birthday cake of choice for years. In fact I...
Ingredients
Banana Cake
- 1/2 pound sweet butter
- 1 cup granulated sugar
- 2 eggs
- 1 cup mashed ripe bananas
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1/3 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 to 2 medium-size, firm but ripe, bananas, sliced
- 1 1/2 cup shelled chopped walnuts
Cream Cheese Frosting
- 8 ounces cream cheese
- 2 ounces (1/2 stick) butter
- 2 teaspoons vanilla extract
- 2/3 cup confectioners' sugar
- 2 tablespoons honeycomb (from a jar of honey)
Preparation
1. Preheat the oven to 350ºF. Grease and flour two 9-inch layer cake pans.
2. Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add mashed bananas, mixing thoroughly.
3. Sift dry ingredients and add to butter and egg mixture. Stir until flour has been incorporated completely. Add buttermilk and vanilla. Mix for 1 minute.
4. Pour batter into the prepared pans. Set on the middle rack of the oven and bake for 25 to 30 minutes or until cake tester inserted into the center comes out clean.
5. Cool in pans on a rack for 10 minutes. Unmold and cool on rack for 2 hours.
6. To prepare the frosting, beat together cream cheese and butter until light and fluffy (about 5 minutes). Add vanilla and confectioners' sugar and beat until blended. Add honeycomb and beat well. Frost immediately or place frosting in the refrigerator for the next day.
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