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Banana & Carrot Cake

This Banana & Carrot Cake may be the healthiest Banana Cake in town. Grated Carrots are added to give special #hiddenveggies and the Maple Cream Frosting is liberally dusted with Cinnamon.
Prep Time15 mins
Cook Time40 mins
Total Time1 hr
Servings: 12
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Banana & Carrot Cake

    • 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

    Maple Cinnamon Frosting

    • 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

    Instructions

    INSTRUCTIONS

      Banana & Carrot Cake

      • 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.

      Maple Cinnamon 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.