Recipe: Carrot & Banana Cake

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I’m crazy about spiced cakes and I had been contemplating a healthier carrot cake for a while now.. The one you found in stores or coffee houses comes with loads of calories, even though the cake sounds healthy. I used to make this already quite light recipe I found online, but I wanted it even healthier. So I opted to make my own cake without butter, without frosting and with as little eggs as possible. I had to add a banana to get rid of an egg, which actually turned out quite nice. Although I can’t still call it a carrot cake.. since it tastes too much like bananas to leave it out of the recipe title. So I’d like to present to you: my carrot & banana cake.

You’ll need:
  • 2 full cups of thick carrot slices (at least 2 big carrots) or 2 flat cups of grated carrot (not pressed)
  • 2 heaped cups of flour
  • 1 cup of mixed brown sugars (Waitrose’s dark brown treacly soft sugar is great to use on its own in this recipe.. brings out an amazing flavor)
  • A squeeze of Agave syrup
  • 3 table spoons of liquid soy butter
  • 3 table spoons of coconut oil
  • 2 organic eggs
  • 1 banana (nice and ripe!)
  • 1/2 cup of pecans (or as many as you like)
  • 1/2 cup of butter milk (I made lactose free buttermilk by mixing Lactofree milk with some vinegar, or sometimes mix almond milk with a little vinegar to go completely dairy free)
  • A pinch of salt
  • 2 teaspoons of Vanilla essence (or 1 teaspoon when using vanilla extract)
  • 2 heaped teaspoons of baking powder
  • 1 teaspoon of ground cinnamon
  • 0.5 teaspoon of ground ginger
  • 0.5 teaspoon of ground nutmeg
  • 1 teaspoon of speculoos spices
(edited to fit a better consistency and flavour I achieved by editing the recipe some more on 28/10/13)

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Preheat the oven to 180°C. Combine the flour, baking powder, spices and salt in a bowl. Add the carrots and combine. In a separate bowl, mix the sugar, coconut oil & liquid soy butter.

Add the banana & the both eggs, one at a time, to the mixture. Add the vanilla & combine. Then, add the buttermilk & the flour mixture alternatively to the wet mixture. Add pecans and fold in.

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Spread batter into a cake thin, preferably as low as possible. Mine is a bit thicker than it should be, which will extend the baking time and need a little trick to get the center done. If you’re using a wide tin (so the mixture is spread out quite ‘thin’), you’ll be baking this for 45 minutes or until a tooth pick comes out clean. If it’s a thicker tin, you’ll bake this for 40 minutes, then add some tin foil on top & bake for another 15 minutes or until a tooth pick comes out clean.

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And we’re done! I really like eating this one when it’s still luke warm since the spices come out extra wonderfully then. I had this one for breakfast when I was running late last week.. It was so yum! And I think the fellow passengers on the train were quite jealous..

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