Spicy banana-carrot cake with sun-dried cranberries and walnuts

Try this wonderful moist and spicy cupcake. A moist cake is obtained by adding fresh carrots, while brown sugar and banana give a rich caramel color. Cranberries and nuts complement this cake very well. Surprisingly, the next day, this banana-carrot cake with sun-dried cranberries and nuts is even tastier, the taste and aroma are revealed brighter. The cake cuts well and doesn't crumble.

Ingredients

• Sour cream with a fat content of 15-20% - 100 g
• Refined vegetable oil - 100 g
• Ripe banana - 130 g
• Carrot - 100 g
• Eggs - 2 pcs.
• Brown sugar - 140 g
• Flour - 200 g (1.5 cups with a capacity of 200 ml)
• Soda - 1 teaspoon
• Dried cranberries - 100 g
• Walnuts - 50 g
• Cognac (or rum, or orange juice) - 50 ml
• Ground cinnamon - 1 teaspoon
• Ground ginger - 1 teaspoon
• Ground nutmeg - 0.5 tsp
• Salt - 1 pinch
• Powdered sugar - 1 tbsp. the spoon

Directions

1. Pour dried cranberries with cognac (cognac can be replaced with rum, red wine or orange juice) and leave for 15 minutes. Dry the walnuts in a dry frying pan and chop with a knife.
2. Mix dry ingredients in a deep bowl - brown sugar, wheat flour, soda, salt, cinnamon, nutmeg and ground ginger.
3. Peel a soft banana and mash it with a fork to a puree.
4. Add sour cream to the banana in a bowl, pour in the eggs and refined vegetable oil - sunflower or olive (I have sunflower).
5. Add the wet ingredients to the dry ingredients in a bowl and combine with a fork or whisk into a homogeneous dough.
6. Preheat oven to 180 degrees.
7. Peel the carrots, cut off the edges. Grate the carrots on a coarse grater.
8. If the carrot is very juicy, you can squeeze it slightly.
9. Add the carrots, walnuts and cranberries to the dough bowl (it has absorbed all the alcohol).
10. Mix all ingredients.
11. The dough turned out to be not thick, a thick stream flows from the shoulder blade.
12. Grease a cake tin with vegetable oil or line with parchment paper. Pour the dough into the mold.
13. Put the mold in the oven, preheated to 180 degrees. Bake the cake for 50-55 minutes, check the readiness with a dry wooden toothpick (after piercing the finished cake, the toothpick will remain dry).
14. Remove the cake from the mold and cool it on a rack or wooden board. Decorate the cake with powdered sugar using a small strainer.
15. Spicy banana-carrot cake with dried cranberries and nuts is ready.
16. Very very tasty! Be sure to try!