Banana carrot cake
Necessities Banana carrot cake
- Oven
- Big scale
- Mixer
- Baking tray
Ingredients Banana carrot cake
For 1 cake
Wet ingredients
- 180g wheat flour
- 45g Smaakt oatmeal
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Dry ingredients
- 2 ripe bananas, mashed
- 2 tablespoons BioToday coconut oil
- 1 egg 80ml Almond Milk
- 2 pipettes of vanilla flavor
- 60ml applesauce, unsweetened
- 2 large carrots, grated
- 95g BioToday coconut blossom sugar
- 1 handful of chopped RAW walnuts + 2 teaspoons for the topping
Frosting
- 115 g cream cheese
- 45 g icing sugar
- ¼ teaspoon cinnamon
- 1 pipette vanilla flavor
Preparation method
Preheat the oven to 180 degrees and grease a cake tin. Mix all dry ingredients in a large bowl and set aside. Mix the bananas, coconut blossom sugar, an egg and a pipette of vanilla flavor in a medium bowl until smooth. Add the applesauce and almond milk and stir in the carrots. Add the medium bowl to the dry ingredients and mix. Stir the melted coconut oil and walnuts into the mixture and pour the mixture into the baking tin Bake the cake for 45-60 minutes and then let it cool for 15 minutes Mix the frosting ingredients together and spread it over the cake. Garnish the cake with the remaining walnuts and you're done!
Enjoy!
This recipe was made by our ambassador Daphne Roovers.