This toddler-friendly sugar-free carrot cake uses overripe bananas for natural sweetness. It's perfect for 8 servings and features a delicious yogurt icing. A wholesome treat for everyone!
1: Preheat the oven to 160°C fan / 350°F.
2: Grease the base and sides of an approx. 20cm cake tin with coconut oil and line the base with baking paper.
3: Peel the bananas, add to a mixing bowl, and mash until smooth.
4: Add the vanilla extract and coconut oil to the bowl, then stir.
5: Add the spelt flour, plain flour, baking powder, bicarbonate of soda, and cinnamon, then mix.
6: Add the carrot, raisins, and plant-based milk, then mix again until fully combined.
7: Tip the cake mixture into the cake tin and bake for 45-50 minutes or until a toothpick comes out clean.
8: To make the icing, whip together the yogurt and vanilla in a mixing bowl, then refrigerate until ready.
9: Once the cake has finished baking, turn it out onto a cooling rack and let it cool completely.
10: Spread the yogurt icing all over the cake and finish with chopped walnuts and grated carrot.
