Date, carrot and banana cake
A healthier carrot cake, sweetened with dates and bananas. This date, carrot and banana cake is perfect for any occasion when you want a sweet treat without too much sugar.
- 3 large eggs or flax eggs* for vegan version
- 2 ripe bananas
- 50 g dates** chopped
- 75 g sunflower oil or melted coconut oil
- 50 g ground almonds
- 180 g plain flour wholemeal or white (I used wholemeal)
- 2 tsp baking powder
- 1/2 tsp nutmeg
- 3 tsp cinnamon
- 50 g walnuts chopped
- 75 g sultanas
- 300 g carrots peeled and grated (approx 3 medium carrots)
For the frosting
- 200 g cream cheese or dairy free alternative
- 2 tbsp honey or maple syrup
- Juice of half a lemon
- Walnuts optional
Preheat the oven to 180°C (fan)/200°C/gas mark 6. Grease and base line a 20cm round cake tin.
Whisk the eggs in a medium sized bowl or prepare your flax eggs. Set aside.
Put the bananas, chopped dates and oil into a blender or food processor and mix until combined and creamy.
Sift together the flour, baking powder, cinnamon and nutmeg. Stir in the ground almonds.
Add the eggs and the banana mixture and stir well. Next stir in the grated carrot, walnuts and sultanas until it all comes together.
Pour it into your cake tin, level the top and bake for 45-50 minutes until a skewer or toothpick inserted in the centre comes out clean. Cool in the tin for five minutes then transfer to a wire rack and let it cool.
To make the frosting
Beat together the cream cheese, honey or maple syrup and lemon juice. Spread the frosting over the top of the cake and decorate with walnuts if desired.
If iced best stored in an airtight container in the fridge. Uniced this cake can be stored in a cake tin at room temperature.
*To make a flax egg mix 1 tbsp ground flax seeds (lin seeds) with 3 tbsp cold water and set aside. For this recipe you will need 3 flax eggs.
**Medjool dates are ideal but if using another type check for dryness. If dry soak in hot water for 20 minutes before using. Drain well.