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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
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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
1x
2x
3x
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
Calories:
619
kcal
Carbohydrates:
56.9
g
Protein:
4.3
g
Fat:
43.1
g
Saturated Fat:
16.4
g
Sodium:
646
mg
Potassium:
422
mg
Fiber:
2.3
g
Sugar:
28.6
g
Calcium:
90
mg
Iron:
2
mg
Keyword
carrot banana cake, tea time cake, vegan banana cake, vegan caramel sauce, vegan carrot cake
Tried this recipe?
Mention
@Behlsapana
or tag
#cookingwithsapana
!