Hiding away from the germ filled world means extra baking in our house…! A desperation for Carrot Cake but without all the sugars & fats in a shop-bought one lead me to this:

INGREDIENTS

WET

• 1 bananas, mashed (~1 cup)
• 2 eggs
• ¼ cup of Greek yogurt
• 2 Tbsp melted coconut oil
• 1 Tsp vanilla extract
• 1 cup nut milk
• 1/2 cup rice malt syrup
• 1 cup of grated carrot

DRY

• 1.5 cups buckwheat flour (or any whole wheat flour, I mixed half banana flour half buckwheat!)
• 1 Tspn baking powder
• Half a cup of chopped walnuts
• 1 Tspn Ground ginger
• 1.5 Tspn ground cinnamon
• 2 big pinches of salt

FOR THE ICING

• 1/4 cup cream cheese
• 1 Tbspn Melted Butter
• 1.5 cups Icing sugar

 METHOD:

Preheat oven to 190’C and line a square tin with coconut oil. In a large bowl, mix together wet ingredients (minus the carrots & coconut oil). In a medium bowl, mix together dry ingredients. Set aside.

Finely grate 2 to 3 carrots, then put it on some paper towel and squeeze as much of the moisture out as poss. Add carrots in wet ingredients and mix. Then, add in dry ingredients and mix. Finally add in melted coconut oil and mix. Transfer batter into cake tray & into a 190’C oven for 45 mins. Poke it with a skewer to test cook through and add for longer if not! Then allow to cool for at least an hour before icing.

Any questions please shout! #PWPantry x