Mash the overripe bananas with a fork, add the vanilla, sugar, egg and mix. Then add milk and oil to the mixture.

Clean the carrots, finely grate it and mix it with the juice of half a lemon. Stir the carrot into the liquid mixture.

Combine the flour with a spoonful of baking soda, cocoa and sift together. Add the dry mixture into the liquid and then transfer the dough into a baking pan or mold (24 x 24 cm) lined with baking paper. Bake for approximately 40 minutes in an oven heated to 180 °C and then let it cool completely. Remove the backing paper and turn the cake over.

Prepare the ganache by heating the cream in a small pot, immediately remove from the heat source and add pieces of chocolate into the cream. Stir until the chocolate is completely melted. Let the ganache cool enough so that it partially thickens, but at the same time it can be spread. Layer it on the top of the cooled cake and sprinkle with dried raspberries or other fruit powder. Let it harden completely, ideally put it in the fridge.

NOTES: Carrots and bananas are subtly combined in the dessert, if you use a slightly darker carob powder, they even visually disappear altogether. However, the carrot adds moisture and enhances the chocolate taste, despite the fact that only the frosting contains chocolate. Sprinkle with roughly chopped nuts, grated coconut or additional chocolate shavings.

🍽 16 ⏱ 50 min


☉ semolina type flour 200 g

☉ baking soda 1 tbsp

☉ overripe bananas 2 – 3 pcs

☉ egg 1 pc

☉ sugar 100 g

☉ grated carrots 180 g

☉ lemon 1/2 pc

☉ olive oil 100 ml

☉ full fat milk 80 ml

☉ cocoa/carob powder 3 tbsp

☉ vanilla pod 1 pc

☉ cooking chocolate 140 g

☉ whipping cream 140 ml

  (freeze-dried raspberries or other fruit)