k  Banana Carrot Cake  k

Vegan gluten free and amazing

It seems like the world of Instagram has gone banana bread mad! I love it too but I am also a big fan of carrot cake as well.  So what I have created here is an amalgamation of the two. I often cook this cake for the yoga retreats where I am resident chef – they generally tend to be vegan, gluten and refined sugar free this always goes a storm for an afternoon tea treat.

My lovely parents who are more acquainted to the full fat, refined sugar and white flour version absolutely loved it, in fact they preferred it…so guilt free cake is a real thing it would seem.

For a special treat you can serve with whipped coconut cream, ripe pineapple and passion fruit.

Or individual mini loaves…

Ingredients

2 flax eggs (made with 2 tablespoons of flax/linseeds with 2 tablespoons of boiled water)

100g juicy sultanas

1 chai teabag (or normal black teabag)

1 teaspoon ground cinnamon 

1 teaspoon mixed spice (use more cinnamon if you don’t have any)

¼ fresh nutmeg finely grated

50ml light olive oil

50ml coconut oil

100 soft brown unrefined sugar

1tsp vanilla extract

Zest of ½ large orange

1 teaspoon ground cinnamon 

1 teaspoon mixed spice (use more cinnamon if you don’t have any)

¼ fresh nutmeg finely grated

100g buckwheat flour

1 teaspoon baking powder

125g carrots grated (2 small)

2 ripe bananas (one mashed and the other one sliced into 3 long lengthways strips)

100g walnuts or pecans, roughly chopped (optional)

Method

  • Heat oven to 180C/160C fan. Lightly oil and one 20cm cake tin with baking parchment.
  • Put the sultanas into a bowl and cover with 1 small cup of boiled water and add a teabag (chai tea or a herbal tea is best, if not a regular teabag is fine).
  • At the same time make your flax egg by also adding 2 tablespoons of boiled water to 2 tablespoons of flax seeds into a tea/coffee cup. Leave the fruit and the ‘flax egg’ to soak and soften for 15 minutes (or longer)
  • Meanwhile, whisk the oil, sugar, vanilla and orange zest in a bowl until to sugar looks dissolved. Stir the flour, baking powder, cinnamon, spice and nutmeg with a good pinch of salt in the mixing bowl.
  • Drain the tea from the sultanas and squeeze through your fingers until most of the liquid has gone, add to the cake mixture.
  • Add the grated carrots, one mashed banana and the nuts – mix well to combine, and then pour into the cake tin.
  • Arrange the 3 banana slices on the top of the cake in rows
  • Bake for 30 mins or until a skewer inserted into the centre of the cake comes out clean. Check the cake 1/3 of the way through the cooking time and if the banana looks like it is browning too much then place a piece of foil loosely over the cake and continue to bake. Remove from the oven and leave to cool in the tin.
  • This cake tastes moister and better the next day and keeps well for up to 4 days in a cake tin. (It freezes wonderfully to)