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Carrot and Banana Cake

This vegan carrot and banana cake with healthy vegan cream cheese frosting is loaded with veggies and fibre making it a perfect snack or dessert you and your family can enjoy any day of the week. 
Course Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 287kcal

Ingredients

Cake:

  • 1 ¾ cup whole wheat pastry flour
  • ¼ cup ground flaxseed
  • 1 tsp baking soda
  • ¾ tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp ground salt
  • 1 2/3 cup mashed very ripe banana about 4 medium
  • 1 cup finely Shredded Carrots water squeezed out
  • ¼ cup maple syrup
  • 2 tsp vanilla extract
  • 2 ½ tbsp melted vegan butter
  • 1/3 cup unsweetened oat milk

Frosting:

Instructions

  • Preheat oven to 350 F. Line a 1 L (8.5”) loaf tin with piece of parchment paper across the width. Grease with nonstick spray.
  • In a large bowl, mix together the flour, flax, baking soda, baking powder, cinnamon, nutmeg, and salt.
  • In another bowl, mash the banana and mix with the shredded carrots, maple, vanilla, butter and oat milk. Mix the wet into the dry until well combined. Transfer to the loaf tin.
  • Bake for 55-60 minutes or until a toothpick inserted in comes out clean. Allow to fully cool.
  • Meanwhile, beat the cream cheese with the yogurt, maple, vanilla and lemon juice until smooth. Spread onto the cake and top with banana chips, coconut and hemp hearts. Enjoy!

Nutrition

Calories: 287kcal | Carbohydrates: 46g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Sodium: 430mg | Potassium: 494mg | Fiber: 8g | Sugar: 17g | Vitamin A: 8540IU | Vitamin C: 7mg | Calcium: 108mg | Iron: 2mg