What could be better than a healthy and tasty vegan carrot banana cake topped? This cake is a super delicious and guilt-free treat to enjoy any time.
Vegan Carrot Banana Cake
Carrot cake is a delicious European style tea cake. People believed when sweeteners were expensive, carrots were used as a replacement of sugar and that’s how carrot cake originated. The addition of bananas is quite optional in this cake. As I wanted to make this carrot cake vegan and refined sugar-free. So I have used bananas to replace eggs and sugar.
This carrot banana cake is a total guilt-free cake to pair with your tea or coffee. It tastes delicious with caramel sauce in my opinion, however, if you can use any frosting of your choice.
Why make carrot banana cake?
This cake is a best way to sneak in potassium rich banana in carrot cake.
✔Vegan and Refined sugar free
✔Healthy and Tasty
✔Makes a nice tea time cake
✔Doesn’t need any frosting
✔Made with plain flour
✔Super easy to make
✔Wonderful use of overripe banana
✔Kids friendly
Ingredients Needed for Cake
- Plain flour: I have used whole wheat plain flour for this cake but you can also use all-purpose flour.
- Leavening Agents: Baking powder and baking soda.
- Sunflower oil: Sunflower oil or any odorless oil can be used.
- Carrot: Freshly grated carrots.
- Banana: Overripe bananas would do wonders in this cake.
- Coconut milk: Adds nice flavors.
How to make Carrot Banana Cake?
Step 1. Preheat oven and prepare cake tin– Preheat oven to 170° C and grease an 8″ round cake tin with butter. Dust with flour and set aside.
Step 2. Prepare wet Ingredients– First of all, whisk mashed banana and sugar in a bowl together until the sugar has dissolved. Add the sunflower oil and coconut milk. Stir in grated carrots.
Step 3. Prepare dry Ingredients- In an another bowl add plain flour, salt, baking powder, and baking soda.
Step 4. Mixing– Mix wet ingredients with dry ingredients and fold in gently.
Step 5. Bake– Transfer the batter in the already prepared baking cake tin. Bake at 170 ° C for 40 minutes. Cool completely before decorating.
Step 6. Vegan caramel sauce– Heat coconut sugar on low heat in a saucepan until it starts caramelizing. Add coconut oil and coconut cream and stir to cook for a few minutes. Pour the warm caramel sauce over the cake.
Serving Suggestions and Variations
Serve this cake as it is with a cup of tea or coffee. If you are icing the cake with caramel sauce than it can be served as a dessert. You can also pair this cake with iced tea, mango mojito, or fruit punch.
For a variation, you can add cinnamon powder, orange or lemon zest in the cake. To make this cake richer and flavorful add some chopped dried fruits and nuts.
Like this cake, try these recipes….
- Eggless Black Forest Cake
- Mango Lassi Cake
- Chocolate Drip Cake with Ganache Frosting
- Sour Cream Cranberry Cake with Chocolate Ganache
- Mocha Coffee Cake
Looking for more such cake recipes to get some ideas for your desserts ideas? Do not miss my Mango Semolina Cake and Eggless Carrot Cake and the best one’s Gluten-free Carrot Cake.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Carrot Banana Cake
Equipment
- Cake tin
Ingredients
- 175 g plain flour
- 1 teaspoon salt
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 175 ml sunflower oil
- 200 g carrot grated
- 100 g mashed banana
- 100 ml coconut milk
- 1 teaspoon vanilla extract
For icing
- 125 g coconut sugar
- 2 tablespoon coconut oil
- 100 ml coconut cream
Instructions
For cake
- Preheat oven to 170° C and grease an 8" round cake tin with butter. Dust with flour and set aside.
- Whisk mashed banana and sugar in a bowl together until the sugar has dissolved. Add the sunflower oil and coconut milk.
- Stir in grated carrots.
- In an another bowl add plain flour, salt, baking powder, and baking soda.
- Mix both wet and dry ingredients.
- Transfer it into already prepared cake tin. Bake at 170° C for 40 minutes.
- Cool completely before decorating.
For vegan caramel sauce
- Heat coconut sugar on low heat in a saucepan until it starts caramelizing.
- Add coconut oil and coconut cream and stir to cook a few minutes more.
- Pour the warm caramel sauce over the cake.
Notes
- You can add more banana and less carrots to make banana carrot cake. For this add 200 g banana with 100 g carrots.
- You can also decorate the cake with any of your favorite icings.
- Here is another banana bread you can try.
Nutrition
Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you enjoyed your Carrot Banana Cake and please do share your tips and tricks with me.
Don’t forget that you can also find me on Facebook, Twitter, Instagram, and Pinterest.
Best Regards,
Sapana Behl
A moist vegan cake is hard to find but this cake is absolutely perfect. Such a delicious treat for fall!
Excited to try this out on my vegan daughter ~ the vegan caramel sauce is genius!!
First of all, this is a stunning dessert recipe! Second, I love your choice of flavors combining the carrot and banana! Great choice!
Seeing your banana carrot cake makes my mouthwatering!
I am going to make this for my kids and I am sure they will love this.
This is a perfect treat to make for my kids today, it’s delicious and I love the combination of an apple and a banana in one ingredients. Thank you!
This vegan carrot banana cake was so delicious and paired perfectly with a hot cup of coffee!
Love this vegan carrot cake! The flavors are perfect and it’s spiced in a great way for carrot cake. Will make it again!
I’m going to be making this cake for my Vegan neighbor, I know shes going to love it!
Looking forward to making your carrot cake, what a great idea to use banana to replace the eggs and sugar. Thanks for sharing.
Yum!! love to see that its vegan, this is so awesome. Cant wait to try this. Thanks for sharing the recipe!!
Carrots and bananas are the perfect pair in this decadent cake! I would love to try this recipe!
Love the combo in this cake and that its vegan. Looks so delicious and moist. Would love to bake this soon.
This carrot cake looks absolutely luscious! I want a slice now with my cup of tea!
wow, banana and carrot cake together what an interesting and delicious combination that i would love to try out! this is also vegan which makes it healthier. Thank you for sharing this recipe!
I’ve never thought to put banana in a carrot cake but it makes sense that its creamy texture and sweetness could easily replace eggs and sugar. So, as a Brit – I approve!
The cake was amazing, moist and delicious but the fudge or topping became lumpy as soon as I added the coconut cream …not sure why ..please tell me how you made it . The taste of the topping was amazing
I was stirring continuously while adding the coconut cream. Also, make sure the coconut cream is at room temperature.
There’s no sugar in the ingredient list, it says whisk banana with sugar? Thanks
Sorry, I missed it in the ingredients, will update the recipe.