Carrot-Banana-Nut Cake

1. 1 Carrots≈ $1.50 per kg 60 g
2. 2 Bananas≈ $1.44 per kg 50 g
3. 3 Walnutspack 150 g ≈ $4.00 15 g
4. 4 Eggspack 10 pcs ≈ $1.93 1 pcs
5. 5 Sugar 25 g
6. 6 Butterpack 180 g ≈ $1.58 15 g
7. 7 Wheat flour 45 g
8. 8 Cinnamon 2 g
9. 9 Baking powder 4 g
10. 10 Sunflower oil 5 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 350°F (180°C). Grease a 9-inch (23 cm) round pan with neutral oil.

2. Whisk 1 egg with 1 cup (200g) granulated sugar for 3 minutes until pale and fluffy.

3. Grate 2 medium carrots¹ on a fine grater. Toast ½ cup (60g) walnut³ halves in a dry skillet for 3 minutes, then chop finely.

4. Grate 1 ripe banana² on a box grater, then mix with the carrots¹ and walnuts³.

5. Fold the carrot¹-walnut³ mixture and ¼ cup (60ml) melted butter⁶ into the egg-sugar batter.

6. Sift 1½ cups (190g) all-purpose flour with 1 tsp cinnamon and 1½ tsp baking powder into the batter, mixing just until combined.

7. Transfer to the pan and bake for 35 minutes at 350°F (180°C) until a toothpick comes out clean. Cool for 10 minutes before serving.