This recipe offers a delicious, sugar-free carrot cake that’s both vegan and naturally sweetened with ripe bananas. It’s perfect for those looking for a healthier dessert option without compromising on taste.
Ingredients
For the cake:
- 75g coconut oil, melted
- 360g overripe bananas (about 3)
- 1 tbsp vanilla extract
- 70g white spelt flour
- 130g plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 tsp ground cinnamon
- 220g coarsely grated carrot
- 80g raisins
- 4 tbsp plant-based milk
- 60g walnuts, roughly chopped
For the yogurt icing:
- 200g plant-based yogurt
- 1 tsp vanilla extract
Method
- Prepare the oven and cake tin:
- Preheat oven to 160°C fan / 350°F
- Grease a 20cm cake tin and line the base with baking paper
- Make the cake batter:
- Mash bananas in a large bowl
- Add vanilla extract and melted coconut oil
- Mix in flours, baking powder, bicarbonate of soda, and cinnamon
- Stir in grated carrot, raisins, and plant-based milk
- Bake the cake:
- Pour batter into the prepared tin
- Bake for 45-50 minutes until a toothpick comes out clean
- Prepare the icing:
- Whip together yogurt and vanilla
- Refrigerate until ready to use
- Finish and serve:
- Cool cake completely on a wire rack
- Spread yogurt icing over the cake
- Sprinkle with chopped walnuts and grated carrot
This Naturally Sweet Vegan Carrot Cake is a game-changer for anyone looking for a healthier dessert option that doesn’t compromise on taste. The natural sweetness from ripe bananas and the moistness from grated carrots create a delightful texture and flavor. Don’t hesitate to try this recipe – it’s sure to become a favorite, satisfying both health-conscious eaters and dessert lovers alike!