Banana Carrot Cake
Ingredients:
2 cups whole wheat pastry flour (I used all-purpose whole wheat)
2 ½ teaspoons baking powder
1 ½ teaspoons cinnamon (more if you like)
¾ teaspoon fine grain sea salt
¾ cup finely chopped walnuts (plus a few extra for topping)
4 ounces Earth Balance or unsalted butter, heated until just melted (or maybe try coconut butter?)
½ cup dried dates, seeded and finely chopped into a paste
3 ripe bananas (1 ¼ cups), mashed well
1 ½ cups grated carrots (about 3 medium)
handful of raisins
handful of dried pineapple
handful of coconut flakes
½ cup plain goat yoghurt (or cow if you’re into that)
2 organic eggs, lightly whisked
Directions:
1. Preheat oven to 350F. Line a 9x5x3 / 8-cup loaf pan (or 8x8 cake pan) with parchment paper.
2. Sift together the flour, baking powder, cinnamon, and salt. Stir in the walnuts and set aside.
3. Stir the dates into the melted butter, breaking up the dates a bit.
4. In a separate bowl combine the bananas and carrots. Stir in the date-butter mixture, breaking up any date clumps as you go.
5. Whisk in the yogurt and the eggs. Add the flour mixture and stir until everything just comes together. Spoon into the prepared pan. Bake for about 50 - 90 minutes or until a toothpick tests clean in the center of the cake - it'll be less if you are using a standard cake pan. Remove from oven and let cool.
6. While the cake is baking whip together the icing. Recipe below.
Honey Coconut Icing
Ingredients:
¼ cup coconut milk
¼ cup agave syrup or honey
¼ cup coconut oil
2 ½ tsp. arrowroot powder or organic, non-GMO cornstarch
½ Tbsp. water
teeny pinch of sea salt
Directions:
1. In a medium saucepan, heat coconut milk, agave and salt, simmer no low for 5-10 minutes, stirring constantly so that it doesn’t burn.
2. In a small bowl, combine arrowroot and water to form a smooth paste.
3. Pour arrowroot mixture into saucepan.
4. Mix contents of saucepan with a hand blender (or quick hands) and bring to a boil, briefly.
5. Remove pot from heat and very gradually blend in coconut oil.
6. Place pot in freezer for 30-40 minutes, until frosting solidifies and turns white.
7. Remove from freezer and blend again, until fluffy.
8. Spread over cake or cupcakes.
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