This is a lovely moist cake. Gluten free and processed sugar free.
Banana and Carrot Cake Recipe
20 cm round cake tin with a hole in the middle, line the bottom with grease paper and grease the sides with coconut oil or butter.
2 ripe bananas mashed
3 grated carrots
10 dried dates - soaked in boiling water and cooled then drained - make sure there is no pip's
3 eggs beaten
6 tbsp coconut oil melted
150 gr ground almonds
2 tsp baking powder
4 tsp cinnamon
1 tsp ground nutmeg
1 tsp ground cardamom
1/2 cup coconut
1/2 cup seeds - mixed pumpkin, sunflower seeds
Icing
200gr cream cheese - taken out of the fridge before hand so it is soft
1 lemon juice and rind
5 tbsp honey - runny
Method
1 - Mix all the dry ingredients together including the seeds.
2 - Blend in a blender the drained dates and bananas until smooth
3 - Mix egg and coconut oil together and stir into the date paste
4 - In a large bowl mix altogether and then stir in the carrots.
5 - Pour into your cake tin and bake for about 50 minutes or until cooked.
6 - Blend in a blender the icing ingredients.
Ice when cold
