I love dessert. Growing up we had mostly fruit after supper and cake was not iced. I loved my nonna’s sponge cake and still do. This Easy Banana Carrot Cake is one of my favourites on my list. It isn’t Italian, but it comforts me just like my favourite Italian recipes.

It is a rainy day and I don’t want to just sit around. Although you can find me by the fireplace with a good book on such days. I have a craving for carrot cake. The best comes from a little bakery in Perth, Ontario. If you are ever in Perth, go to The Sunflower Bakery on Gore St. You won’t be disappointed. Now my cake isn’t like theirs, but it is pretty good.

For another great banana/carrot cake on my site go to https://recipesatmytable.com/banana-carrot-cake/

Ingredients

Cake

• 3 medium ripe bananas
• 1/2 cup mayonnaise
• 1 egg
• 1/1/2 cups flour
• 3/4 cups sugar
• 1tsp baking soda
• 1/2 tsp cinnamon
• butter for greasing pan1/2 cup walnuts
• 1/2 cup flaked coconut
• 1/4 cups shredded carrots

Icing

• 1/2 a block of cream cheese
• 1/3 cups powdered sugar
• 1 tbsp Frangelico liqueur
• 2 tbsp milk
• 1/4 cup chocolate chips
• some chocolate sprinkles

Process

Take a round cake pan and line it with parchment paper. I trace the bottom to make a circle and then strips for the sides. I grease the pan with a little butter and the paper sticks.

Mash the bananas. Next go in with the mayonnaise and egg. Combine this all together.

In another bowl put the dry ingredients. Place flour, sugar, baking soda, salt and cinnamon and stir.Stir the wet ingredients into the dry, but don’t over mix.

The carrots, coconut and walnuts all ready to go in. Next, fold in the walnuts, coconut and carrots.

Pour it into the pan and place in a 350 oven for 45 minutes.

Remove from the oven and let cool. See how easily the parchment paper comes off and the cake is smooth.

Ensure that the cream cheese comes to room temperature. Add the sugar, Frangelico and milk to the the cream cheese. Beat until smooth. When the cake cools, frost and decorated.

I like chocolate. LOL This cake has wonderful taste. It is moist and each bite comes with different textures.

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Easy Banana Carrot Cake

Author Renata Solski

Ingredients

• 3 medium ripe bananas
• 1/2 cup mayonnaise
• 1 egg
• 1/1/2 cups flour
• 3/4 cups sugar
• 1 tsp baking soda
• 1/2 tsp cinnamon
• butter for greasing pan1/2 cup walnuts
• 1/2 cup flaked coconut
• 1/4 cups shredded carrots
• 1/2 a block of cream cheese
• 1/3 cups powdered sugar
• 1 tbsp Frangelico liqueur
• 2 tbsp milk
• 1/4 cup chocolate chips
• some chocolate sprinkles

Instructions

1. Take a round cake pan and line it with parchment paper. I trace the bottom to make a circle and then strips for the sides. I grease the pan with a little butter and the paper sticks.
2. Mash the bananas. Next go in with the mayonnaise and egg. Combine this all together.
3. In another bowl put the dry ingredients. Place flour, sugar, baking soda, salt and cinnamon and stir.Stir the wet ingredients into the dry, but don’t over mix.
4. The carrots, coconut and walnuts all ready to go in. Next, fold in the walnuts, coconut and carrots.
5. Pour it into the pan and place in a 350 oven for 45 minutes.
6. Remove from the oven and let cool. See how easily the parchment paper comes off and the cake is smooth.
7. Ensure that the cream cheese comes to room temperature. Add the sugar, Frangelico and milk to the the cream cheese. Beat until smooth. When the cake cools, frost and decorated.

Boston Cream Pie

My dad, my nonno and I love Boston Cream Cake.  It is that chocolate outer cream, the spongy cake, and then that delicious custard that make it the whole package.  It wasn’t a birthday party until my nonno Salvatore went to get Boston cream donuts.  Today is my grandson Owen’s birthday and we can’t be there, but we are celebrating here with a Boston Cream Cake.  This would also make a great cake for your New Year’s Eve dinner.

Either refereed to as a cake or a pie, this dessert is really a remake of a pudding cake.  It was originally called a pie because pie tins were used at the time.  The recipes all seem to be the same, with warming the milk and butter to help the sponge rise.  Be careful to pour in the warm milk slowly as not to scramble your eggs.  For a quick history and another version of this recipe go to https://whatscookingamerica.net/History/Cakes/BostonCreamPie.htm#:~:text=Boston%20Cream%20Pie%20is%20a,with%20creating%20Boston%20cream%20pie.

My other favourite custard pie https://recipesatmytable.com/sambuca-ricotta-semolina-cake/

Ingredients

The Cake

• 1 1/2 cups of flour
• 1 1/2 tsp baking powder
• 1/8 tsp salt
• 3/4 cups milk
• 1/3 cup butter
• 3 egg yolks room temperature
• 2 tbsp Frangelico or an orange liqueur
• 1 1/2 cups sugar
• zest of half an orange

The Custard

• 3 egg yolks
• 3 tbsp sugar
• 2 tbsp cornstarch
• 2 cups milk
• 1 tbsp butter
• 2 tbsp Frangelico ( use same liqueur in custard)

The Chocolate Icing

• 1/2 cup of heavy cream
• 2 tbsp light corn syrup
• 1 dark chocolate bar

Process

Begin by making your pastry cream and put into the refrigerator. To make the custard whisk the egg yolks, sugar and cornstarch right in the pan.  When smooth slowly add two cups of scalded milk  while whisking. Place on medium heat.  Bring to a boil and stir until thick.  The custard should coat the back of your spoon.  Remove from heat and add the Frangelico. Stir quickly and transfer to a glass bow.  Cover the custard right over the surface with plastic wrap to avoid a film.  Place into refrigerator until completely cooled. 

Place the eggs and the sugar in a bowl and beat until thick.

The mixture should coat the back of the spoon.

Warm the milk and butter for the cake.

Whisk it in slowly and gently, as to not scramble the eggs. Now slowly add the flour until incorporated.  Don’t over mix.

Divide and pour the batter into the prepared pans that are buttered and lined with parchment paper.  Set oven to 325 F.   Bake for 25 minutes.

Remove the cakes and let them cool.

Cut the cakes in half.  Now usually, I use both cakes, but because it is the two of us, I used one.  You have a choice with what they call the soak. As Italians we use straight liqueur.  I soaked both sides with 2 tbsp on each side of the same liqueur.

And then I poured all that luscious custard into the centre.  YUM!!  Place the other half on top of the custard. Honestly, it was like a lava cake when I cut it, but we enjoyed it all. 

For the Chocolate icing I warmed the cream and corn syrup in a small pan.  Then I let it sit for 5 minutes.  Then stir and pour over the cake.

Use some good dark chocolate. 

Now pour that chocolate sauce over the whole thing and place into the refrigerator.

Celebrated Owen’t Birthday virtually.