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The Pantry Project: Almond Butter Carrot Banana Cake

May 21, 2020

Food | The Pantry Project

Whip up a few basic ingredients into a flavorful masterpiece

Chef Nicole Dayani @nicoleskitchenla walks us through her Almond Butter Carrot Banana Cake recipe that’ll let you create a delicious dessert using a few pantry basics.

I’m just gonna use a spatula, this is gonna keep the cake fluffy and light. The more you mix once you add in the flour the cake will become super elasticy.

Chef Nicole Dayani

Almond Butter Carrot Banana Cake

  • Total Time

    1 hour
  • 1 cup firmly packed brown sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 3 ripe bananas, mashed
  • 3 carrots, peeled and grated
  • 3 tablespoons JUSTIN’S® maple almond butter
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


Heat oven to 350°F. Line 13×9-inch baking pan with parchment paper and oil edges of pan. In stand mixer, beat together sugar and butter 3 minutes or until creamy. Add eggs; beat 30 seconds. Add bananas, carrots, almond butter, vanilla and cinnamon; beat until smooth. Place flour, baking powder, baking soda and salt through wire strainer to remove any lumps. Mix flour mixture into banana mixture with spatula; do not over mix. Pour batter into baking pan. Bake 40 minutes or until wooden pick inserted in center comes out clean.