Vegan Carrot cake recipe
This Carrot Banana cake makes a fruity cake with a frosting and a super moist texture. Moist, rich Vegan with wholesome flavour and amazing colour.
Servings 10 servings
- 2 cups white flour
- 1 tbsp baking powder
- 1 tbsp baking soda
- 1 tbsp cinnamon
- 3/4 tbsp salt
- 2 tbsp vanilla
- 3 bananas mashed
- 1/2 cup carrots shreded
- 2/4 cup maple syrup
- 1/4 cup almond milk
Grind the carrots and mash the bananas. Gather all your ingredients.
Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a mixing bowl (Dry mix)
Mix the wet ingredients in another bowl (milk, agave syrup, oil, mashed bananas, carrots)
Add the wet ingredients to the dry mix.
- You can substitute the banana with apple sauce.
- Keep it outside the fridge for 3 days or in the fridge for 5 days.
- Let it cool completely before adding the frosting.
- Do not open the oven during baking the first 20 minutes.
Serving: 1serving | Calories: 180kcal | Carbohydrates: 40g | Protein: 31g | Fat: 5g | Saturated Fat: 1g | Sodium: 8678mg | Potassium: 335mg | Fiber: 22g | Sugar: 147g | Vitamin A: 109IU | Vitamin C: 35mg | Calcium: 92mg | Iron: 14mg