Vegan Carrot Banana Cake

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

Sapana Behl

Vegan carrot banana cake, a healthy and delicoius option to serve with tea or as a dessert . This cake is a super delicious and guilt-free treat to enjoy.

5 from 15 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Cakes

Cuisine British

Servings 6 People

Calories 619 kcal

Equipment

• Mixing Bowl
• Cake tin

Ingredients

  

1x2x3x

• 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

1. You can add more banana and less carrots to make banana carrot cake. For this add 200 g banana with 100 g carrots.
2. You can also decorate the cake with any of your favorite icings.
3. Here is another banana bread you can try.

Nutrition

Calories: 619kcalCarbohydrates: 56.9gProtein: 4.3gFat: 43.1gSaturated Fat: 16.4gSodium: 646mgPotassium: 422mgFiber: 2.3gSugar: 28.6gCalcium: 90mgIron: 2mg

Keyword carrot banana cake, tea time cake, vegan banana cake, vegan caramel sauce, vegan carrot cake

Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

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.

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Best Regards,
Sapana Behl