Carrot cake is my favourite. All time. Hands down. But knowing what’s in it breaks my heart. It’s like finding out your best friend pours milk into their tea before taking the bag out, or still plays farm ville on facebook. You know it’s not the end of the world but you trust them a little bit less.
I’ve tried to make healthier carrot cake recipes for a while now, but they either end up bland, complicated or calorific.
Until this idea genuinely came to me in a dream. Honestly.
This recipe is literally a dream come true.
I’d recommend leaving this cake overnight before really enjoying it.
Maybe make it the night before if it is for an event. It tastes better when it’s cooled and slightly matured.
This is a great recipe to take for afternoon tea or to gift to a friend. It lasts well in the fridge and has a really rustic look and taste.
Even my grandma thought it was ‘good old fashioned baking’, I guess she thought it wasn’t any of my normal ‘healthy’ stuff. Jokes on you grandma.
Carrot Cake Banana Bread
All my favourites rolled in to one!
- 150 g (1 and 1/2) Bananas (save second half for decoration)
- 2 Eggs
- 20 g Maple Syrup
- 60 g Unsweetened Apple Sauce
- 30 g Rolled Oats
- 30 g Coconut Flour
- 100 g Grated Carrot
- 1 tsp Baking Soda
- 1 tsp Ginger
- 2 tsp Cinnamon
- 1 tsp Nutmeg
- 2 tbsp Sweetener (I use Truvia)
- Walnuts (to decorate)
Preheat the oven to 190C.
Whisk the egg and add to mashed banana.
Mix in the wet ingredients: apple sauce, maple syrup and grated carrot.
Add the dry ingredients: coconut flour, oats, seasoning and baking soda.
Pour into a lined loaf tin and press walnuts and sliced banana into the top.
Bake for 45 minutes until browned and a skewer comes out clean on testing. Then leave to cool.