This carrot and banana cake has no processed sugar and no butter. It is a quick all-in-one and it is so very moist. The combination of carrots and bananas make a wonderful flavour and texture and this is a great way to make sure children eat all their fruit and vegetables. I eliminated processed sugar and used golden raisins ground to a pulp instead.
- 100ml olive oil
- 125 ml yoghurt
- 4 eggs, yolks separated from whites
- 250g golden raisins (soaked in water overnight)
- 2 ripe bananas, chopped
- 300g self raising flour (sift)
- 1/2 teaspoon bicarbonate
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 50g chopped walnuts
- 50g coconut
- 100g grated carrot
- Soak the golden raisins overnight.
- Preheat the oven to 160C.
- When you are ready to bake the cake, mix the golden raisins together with the olive oil, yoghurt, egg yolks and bananas using a hand blender and bring into a paste.
- In a separate bowl, mix together the self raising flour, the bicarbonate, ginger, cinnamon, walnuts and coconut. Then add the grated carrot and stir to coat in flour.
- In a third bowl, beat together the 4 egg whites.
- Fold in the dry ingredients into the liquid ingredients. Then fold in the egg whites.
- Pour the cake batter into a prepared cake dish (You can use 2 disposable cake moulds of 17cm in diameter each)
- Bake in a preheated oven for 35 minutes.
- Allow to cool.