Carrot-Banana Breakfast Cake

Summer time is time for BBQs, lemonade, blueberries, and pies all with a good amount of sun. I begin to feel refreshed, plus I've been having lemonade and iced teas almost everyday I love it! Today was the first day of summer classes...yuck but it must be done I am almost finished with undergrad yay! I cannot wait until next summer when at last I will be able to take a real vacation...hopefully! Yesterday I organized my recipes folder and tentative schedule of recipes that have been completed, but not yet posted. I am a recipe hoarder if there is such thing I am it. It's terrible I go through the web, magazines, and books collecting recipes that I will bake and well I think all you foodies and bloggers know that can get just a tad outta hand...a lot *hides recipes under the bed*. There's just always something new and completely delicious and pretty that I want to recreate or eat basically ::sigh::

This was a great combination! Am so proud of this cake :)

One of the new things that I have been trying out is trying out and experimenting with recipes as you may or may not know I have type 1 diabetes and sugar consumption is and should be limited...meaning no crazy binges on twizzlers or Slurpee's...I can't even remember the time I last had a Slurpee. So you may be wondering what's the deal with all of this baking then, right? Well some people ::cough:: non-diabetics think it's a cruel thing to do to myself, but AHA! I am trying to prove a point and have in fact proved it! Making desserts, being able to control (insert evil laugh) the ingredients and most importantly amount(s) of sugar they may contain gives me great joy! Take that chronic illness. I get so entertained by the making process (oh the nice smells and the equipment and all sorts of ingredients and variations of mixing ingredients, and techniques) that I find it satisfying. And even more satisfying when I share them with family and friends. Yes, I try my own goods but I'm more in control of how much I eat because I made it.
So who has the upper hand now: Fatima: 10+    Diabetes: 0

It was very moist and the banana really made the carrot pop, I recommend it not just for breakfast but anytime you want something not so sweet and genuinely healthy!

 
I had a request for a carrot cake recently and since I have already made carrot cake I wanted to try something different and something less sweet and more healthy. Do you know how hard it was to find a base recipe*? It was a challenge but I found a very lovely recipe and I worked it through to make it my own...and ta-da Carrot-Banana Breakfast Cake (low sugar)! I made this cake for Memorial Day lunch that I had with Brian and his family and they loved it!!

Carrot-Banana Breakfast Cake (low-sugar)

Ingredients 

• 6 packets of Splenda
• 2 tablespoons light brown sugar
• 4 extra large eggs
• 4 oz vegetable oil
• 1 1/2 cup whole-wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup grated carrots (cut into small pieces after)
• 3 large bananas
• 1/2 cup pecans
• 1 teaspoon cinnamon
•  1/8 teaspoon nutmeg

Topping

Ingredients

• 3 tablespoons butter
• 1/2 cup pecans

Directions

Preheat oven to 350 F. In a large mixing bowl whisk Splenda, light brown sugar, eggs and oil. In a separate bowl mash the bananas and set aside. In another bowl combine flour, baking powder, baking soda, cinnamon and nutmeg. Gradually add flour mixture to the egg mixture, whisk well until ingredients are well combined. With a spatula fold in bananas, carrots, and pecans into the batter. Butter a 9 inch round baking pan (I used my trusty springform pan). Pour the batter into the pan and place in the oven for 35-40 minutes. At 30 minutes I began checking the cake. Leave in the pan for a good 10 minutes then take it out and place it on your cooling rack.

For the topping: I am profoundly in love with this topping: butter and pecans! (Must be a Texas thing thang, hahaha)

So heat a skillet on medium heat and add butter to melt, add pecans! All you have to do is fry them for 5 minutes stir often, no one likes burned nuts and voila! Add it to your cake while it's still hot it's amazing!!!

~As always bake with lots of love :)

recipe adapted from Huletts