Fit Banana Carrot Cake
For that balanced diet without sugar and with leftover vegetables in the kitchen you can turn this classic into a fit cake by making some changes with the ingredients that a i find and of course very different from the one our mother made
Preheat the oven 180°c
4 bananas (1 banana in rings to decorate the cake)
1 cup of raisins (dried)
Half cup of plums (dried)
1 teaspoon of cinnamon
1 cup of nuts in the choice
2 cups of oatmeal flakes
1 cup of buckwheat flour
1 cup of gluten-free flour
1/3 cup of oil
1 tablespoon baking powder
For the caramel
1 cup sugar
1/2 cup of water
Caramel Preparation Method
Preheat the oven for 180 ° C
Put the sugar and water in a pan, stir well and bring to the heat. Now do not move. If you keep stirring you risk sugar and get all choked up. Let the water and sugar blend boil (it will create bubbles). The syrup will slightly change color, so getting a clear caramel color can turn off and take out the fire.
Now very carefully and with the help of a glove or a dishcloth pour the syrup into the form and with the help of a spoon, spread the syrup on the sides of the form and that’s it. Now just use the caramelized form in your recipe.
Soak the dried raisins and dried plums in water in a bowl enough to cover them
Grate the carrots and chop 3 bananas into the cake
Beat in the blender: eggs, sugar, oil, baking powder, carrots and banana.
Slowly add the flour (blender) until a homogeneous mixture is obtained. You can add a glass of water because the dough is very heavy.
Grease with the caramel, the sliced bananas and evenly distribute the dough
In medium oven, bake between 45 to 65 minutes or until golden brown and so you buy your cake fit for delight, enjoy!!