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Adapted from a recipe by: Cath Cooper on Facebook
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Fluffy Carrot Banana Cake With Coconut Maple Frosting
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- Difficulty
- Simple
- Serves
- 8
- Ready in
- 1hr 15mins
Full ingredients and steps are in the recipe. In short: ripe bananas, eggs, oil, Greek yogurt, maple syrup, vanilla, gluten-free flour, grated carrot, and cinnamon, ginger, and nutmeg go into the cake. It’s topped with a chilled coconut cream and maple frosting, plus chopped pistachios.
Steps
Cake
Heat the oven to 350°F (175°C) and line an 8-inch square pan with parchment.
Blend the bananas until smooth, then add the eggs, olive oil, Greek yogurt, maple syrup, and vanilla. Blend again until creamy.
In a large bowl, whisk the gluten-free flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
Pour the wet mix into the dry and stir gently, just until everything comes together. Fold in the carrots.
Spread the batter in the pan and smooth the top.
Bake 35 to 45 minutes, until a toothpick in the center comes out with a few moist crumbs. The carrots add extra moisture, so expect it to take a bit longer than a plain banana cake.
Let it cool all the way before frosting.
Coconut maple frosting
Scoop the thick, solid part of the chilled coconut cream into a bowl and leave the watery liquid behind.
Whisk in the maple syrup, vanilla bean paste, and salt until smooth and fluffy. If it’s too soft, chill it for 20 to 30 minutes.
Spread it thickly over the cooled cake and sprinkle with chopped pistachios.
Keep the frosted cake in the fridge.