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A moist mashup of banana and carrot cake with cream cheese frosting. Makes a large 9x13 cake.
45 min - 1 hour
Cook Time
Once the cake is warm but handleable, wrap the top tightly to trap steam and retain moisture.
Brown the butter, let it cool slightly, then stir in the 1/3 cup of oil.
In a large bowl, beat the eggs with both sugars for 3–4 minutes until pale and slightly ribbony.
Whisk the butter and oil mixture with the sugars and eggs.
Stir in the Greek yogurt, mashed bananas, and vanilla.
Combine all dry ingredients in a separate bowl, then fold the dry ingredients into the wet. Mix until just combined; do not over mix.
Gently fold in the grated carrots (and optional toasted nuts).
Prepare a 9x13 pan by lightly oiling and placing parchment on the bottom.
Pour the batter into the pan.
Bake at 325 degrees Fahrenheit for 45 minutes to an hour. Check occasionally with a toothpick; the cake is done when a toothpick has a few moist crumbs attached.
Beat the butter and cream cheese together until light and fluffy, scraping the bowl when necessary.
Add vanilla, then gradually add powdered sugar until smooth and thick.
Spread over the completely cooled cake.