Guilt-less Desserts & Treats for your Family
Sometimes things in the kitchen just don’t go your way.
Like when your half way through cooking something and realise you don’t have the next ingredient, or when you try so hard to perfectly time your 3 course meal only to have a raw main and an over cooked entrée. They’re the days when you just want to pack up your apron and permanently order takeaway.
This Banana and Carrot Cake came from the depths of a terrible kitchen day. I had a bowl full of ugly squishy bananas and had been researching (aka mindlessly googling and looking through Pinterest) for a new Banana recipe. I decided to make a Banana and Carrot Cake and set about making a new recipe.
This Banana and Carrot Cake is a pretty straight forward recipe (normally…unless you were me that day). The eggs, oil and sweeteners are whisked til super fluffy then the banana, dry ingredients and grated carrots are added. I don’t often use oil in my cakes, preferring to use lots of milk to account for the moisture sucking coconut flour, but I have found that it works really well when making the fruit or veggie the highlight of the cake (as opposed to hiding it and committing vegetable espionage). I know cooking with oil can be seen as ‘unhealthy’ by some but there is only 1/3 of a cup in the entire cake and it makes the cake moist without being heavy. My advice (if you are concerned); choose the best oil that you can (e.g. olive oil not a processed seed oil) and stress less!!!
My bad kitchen day came right at the start of making this Banana and Carrot Cake. It turns out I had run out of olive oil, and I didn’t want to substitute coconut oil in the recipe. Luckily, or so I thought, I found a bottle of ‘fancy olive oil’ in the back of the pantry; you know the ones that come with their own spout and probably came in a gift basket with olives infused with unicorn tears. I added the oil and set about with the restof the recipe.
Like any good recipe tester I ‘force’ myself to try the recipe at different points to check if it needs any tweaks. Upon my first test (after the whisking of the eggs, sweeteners and oil) I thought the mixture tasted a little strange. Maybe the farm eggs I was using were a bit funky or perhaps the olive oil had been hiding in the pantry for several years. I checked both and they seemed ok, so I pushed ahead. After adding the flours I again noted the odd flavour, so I added extra ginger and nutmeg. The cake was only for my family and I could always add more frosting if I didn’t turn out.
The Banana and Carrot Cake turned out great; lots of fresh sweetness, a mound of Maple Cinnamon Frosting and crunchy nuts throughout…and a hidden scent of garlic.
Turns out that fancy oil was in fact garlic infused and no amount of nutmeg can cover that up!!
- 1/2 Cup plus 2 teaspoons Coconut Flour
- 1/3 Cup Arrowroot
- 1 teaspoon Baking Soda
- 3 teaspoons Baking Powder
- 1 teaspoon Cinnamon
- 1/4 to 1/2 teaspoons ground Ginger
- 1 teaspoon Nutmeg
- 6 Eggs
- 1/3 Cup Maple Syrup (Rice Malt Syrup can be substituted)
- 1/3 Cup Oil (I used Olive Oil but another mild flavoured oil would work)- NOT garlic infused!!
- 2 teaspoons Vanilla Extract
- 1 Cup mashed super ripe Banana
- 1 Cup grated Carrot
- 1/2 Cup chopped Pecans or Walnuts (can be ommitted for NF version)
- 1 1/2 Cups Coconut Cream (place opened cans in the fridge overnight; use thickened cream only)
- 2 Tablespoons Maple Syrup
- 1 teaspoons Vanilla Extract
- 1/2 to 2 teaspoons of Cinnamon
- Preheat oven to 180C/360F. Grease an 8 inch (20cm) cake tin.
- Sift the dry ingredients in a small bowl.
- In the bowl of a stand mixer with a whisk attachment, whisk the eggs, oil, vanilla and maple syrup for 5 to 8 minutes, or until fluffy.
- Add the mashed banana and continue to mix until combined.
- Add the dry ingredients into the wet ingredients and lightly whisk til combined.
- Fold through the grated carrots and nuts.
- Pour the batter into the tin and smooth out the top. Bake for 35-40 minutes or until a toothpick inserted in the centre comes out clean.
- Allow the cake to cool in the tin before removing and frosting.
- Remove the thickened cream from the can, discardy the watery component.
- Place the cream into a mixing bowl and whisk on high until thickened. Add the vanilla and maple syrup whisk until combined and thick.
- Refrigerate for at least 60 minutes before serving, but longer if the cream is too runny.
- Once thickened, spread the cream over the cake and dust with cinnamon.