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Moist carrot and banana cake with chocolate filling

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Servings: 6–8

To make the carrot and banana cake with chocolate filling, you will need:

  • 250 g mashed or finely grated organic carrots;
  • 3 eggs;
  • 100 g sugar;
  • 1 Tbsp. cinnamon;
  • Peel of 1/2 a lemon;
  • 120 g organic olive oil;
  • 2 tsp. baking powder;
  • 200 g flour;
  • Pinch of salt;
  • 1 handful dried apricots (optional);
  • 2 c. espresso;
  • 1 large banana;
  • 50 g chocolate.

PREPARATION:

  • Crack the eggs into a bowl, add the sugar, and beat everything with a whisk. Add the cinnamon and lemon zest. Add the oil and whisk.
  • Add the baking powder and gradually add the flour, whisking constantly. Add the salt and stir.
  • Chop the apricots.
  • Pour the espresso into the batter and mix. Add the carrots and apricots and mix everything together.
  • Pour the batter into the baking pan. Arrange the chopped banana and chocolate broken into pieces on top. Cover the chocolate with some batter; there is no need to cover the banana. Bake in the oven at 180 °C on hot air mode for about 45 minutes.

TIPS:

  • You can add your favourite spices to the cake: cloves, cinnamon, gingerbread spices.
  • If you like it more tart, you can squeeze some lemon juice into the cake batter.
  • If you want even more moisture, you can squeeze orange juice over the cake.