Egg less Carrot - Walnut Cake

I favor egg less cakes and so tried to convert the carrot cake recipe found in my food processor manual into an egg less one. The experiment was a huge success and everyone at my home including my parents loved it. It was a pretty decent cake sans icing (since I don't care for it.)
Actually the experiment started to get rid of the overripe bananas lying in the kitchen counter. I substituted them for eggs in the original recipe. I had to also finish off the coconut flakes bag and so dumped that as well into the batter and added some cardamom, for that awesome flavor imparted to the cake. The awesome combination of healthy carrots & walnuts, sweet coconut, delicious raisins and aromatic cardamom make this simple, carrot - walnut cake a scrumptious one.

Ingredients

• 2 cups flour
• 1/2 cup brown sugar
• 2 tsp baking powder
• 1/2 cup roughly chopped walnuts
• 1/2 cup raisins (I used a combination of raisins and sweetened, dried cranberries)
• 1 tsp cardamom powder or vanilla flavoring
• Scant 1/2 cup melted butter / ghee / oil
• 2 bananas - mashed
• 2 small sized carrots- peeled and finely grated
• 1/2 cup sweetened coconut flakes (optional)
• Few Tbsp of milk, if needed

Tried to slice it before capturing the images and then the desire to taste it grew so stronger that I had no patience to capture a piece of cake. :)

1. Preheat oven to 350 deg F. Grease the cake pan* or line bottom with parchment paper.
2. Mix up the mashed bananas, carrot, coconut and butter in a mixing bowl. Gently add the remaining dry ingredients and mix them together. If the batter is too thick, add a few Tbsp of milk to the batter.
3. Pour the batter into the prepared cake pan and bake in preheated oven until a toothpick inserted into the center comes clean, about 45 minutes.

* I used an 8x8 inch cake pan.