Was passiert, wenn man sich nicht entscheiden kann, ob man mehr Lust auf Banana Bread oder Carrot Cake hat? Am besten, man entscheidet sich einfach gar nicht, sondern macht diesen Mischlingskuchen, der von beiden Klassikern das beste ineinander vereint. Die Tatsache, dass er sowohl Bananen als auch Karotten enthält, machen ihn extrem saftig, zu Zimt und Kardamom vom Banana Bread gesellen sich Muskat und Ingwer vom Carrot Cake und Walnüsse für den extra Biss dürfen ja eh in beiden Kuchen nicht fehlen. Und weil Frischkäse-Frosting einfach immer unfassbar lecker ist, muss es auf diesen Kuchen natürlich auch drauf.
Für eine Kastenform
KUCHEN
250 g Mehl
2 TL Backpulver
120 g brauner Zucker
1/2 TL Zimt
1/2 TL Kardamom
1/4 TL Muskatnuss
1/4 TL Ingwer
1 Prise Salz
2 Bananen
100 g Joghurt
2 große Eier
120 g Butter
3 Karotten
1 Handvoll Walnüsse
FROSTING
150 g Frischkäse
80 g Puderzucker
1 Päckchen Vanillezucker
Mehl, Backpulver, Zucker, Gewürze und Salz mischen. Bananen mit einer Gabel zerdrücken und mit Joghurt, Eiern und geschmolzener Butter verrühren.
Bananenmischung mit dem Handrührgerät oder der Küchenmaschine unter die Mehlmischung rühren, bis sich alles miteinander verbunden hat. Nicht zu lange rühren, sonst wird der Teig zäh.
Karotten schälen und fein raspeln. Walnüsse grob hacken. Beides unter den Teig heben.
Die Kastenform einfetten und mit Mehl bestäuben. Teig in die Form füllen und im Ofen ca. 45 Minuten backen, bis kein Teig mehr an einem Holzstäbchen kleben bleibt. Kuchen aus dem Ofen nehmen und abkühlen lassen.
In der Zwischenzeit Frischkäse mit Puderzucker und Vanillezucker cremig aufschlagen und den Kuchen mit dem Frosting bestreichen.
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