RECIPES
CARROT & BANANA CAKE
Low in Sugar, Low in Gluten
Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.
Allan loves a good carrot cake - and he would never ever say no to a banana bread...
We go for a coffee on most Saturday afternoons and it’s almost guranteed that he will order one of the two.
A happy face turns into a not so happy face an hour later when sugar, butter and gluten are starting to work on the digestive system.
All these beautiful ingredients make the cake so moist and delicious but they bring lots of empty calories, sugars, trans fats and gluten. All things we are trying to have less off.
I have been looking for a healthier alternative and found one with my favourite fellow bloggers, Green Kitchen Stories. Using dates and bananas as sweeteners is a great idea. Both these ingredients will also help to get that delicious and sticky moist texture.
Given that I am probably the worlds stingiest person when it comes to sweetener (for good reasons) I modified this recipe and tried it with only five of the recommended ten dates. It’s a fine balance to get the sweetness right but this one works with the tasty cream cheese dressing.
If you have a very sweet tooth then please follow the original recipe.
You can make this with besan flour for a gluten free cake or spelt flour which is very low in gluten but high in fibre.
Health Benefits
I am just working on a big special on natural sugars. Read more next week.
INGREDIENTS
CAKE
3 eggs
2 ripe bananas
5-10 dates, pitted
5 tbsp coconut oil
1 cup spelt flour
2 tsp baking powder
3 tsp cinnamon
½ tsp nutmeg
½ tsp cardamom
3-4 carrots (medium size, grated)
½ cup coconut flakes
½ cup macadamia nuts
1/2 cup raisins
1 orange zest
FROSTING
150 gr cream cheese
juice of 1 lemon
3 tbsp of coconut oil
1 tbsp of vanilla essence
METHOD
Preheat the oven to 175 C.
Blend the eggs, banana, dates and oil in a blender until combined.
Sift flower, baking powder, spices and vanilla and combine with banana mixture.
Add all remaining ingredients and pour cake batter into a cake form and bake for 20-30 minutes.
Make your cream cheese frosting and spread on top of cake once it has cooled off.
Sprinkle with roasted macadamia nuts, raisins and dessicated coconut flakes on top.
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