Sugar-free Carrot-banana cake
Besides fashion, I also love cooking! My sister-in-law and some friends are participating in Sugar-Free September , and honestly, it's surprisingly easy for us. There are so many delicious alternatives with natural sugars these days, although sometimes you have to put in a little extra effort to put something truly delicious on the table.
This week I baked a carrot and banana cake , and it was a huge success! I often cook and bake by feel, but this time I tried to measure everything as precisely as possible so I could share the recipe.
Ingredients
- 2 carrots, grated
- 2 ripe bananas, mashed
- 330 g Greek yogurt
- 300 gr (make it yourself by grinding oatmeal)
- handful of walnuts, finely chopped
- handful of dates, finely chopped
- handful of dried apricots, finely chopped
- 2 eggs
- 2 tablespoons baking powder
- 2 tablespoons honey
Preparation method
- Preheat the oven to 180°C (350°F). Grease a cake tin or line it with baking paper.
- Grate the carrots and mash the bananas in a bowl.
- In a large bowl, combine the Greek yogurt, oatmeal, eggs, and honey until smooth.
- Stir the mashed bananas and grated carrots into the batter.
- Chop the dates and walnuts and fold them into the batter.
- Pour the mixture into the cake tin and smooth the top.
- Bake the cake for about 45 minutes. Test with a skewer: if it comes out clean, the cake is done. Cover the top loosely with foil if the cake is browning too quickly.
- Allow the cake to cool slightly in the tin before removing it from the tin and cutting it into slices.
Tips
- Use ripe bananas for extra sweetness and creaminess.
- Make oat flour by blending rolled oats for 30–60 seconds until finely ground.
- Want to go completely sugar-free? Replace the honey with extra pureed dates or omit it altogether (just be sure to keep an eye on the sweetness).
- Vary the nuts (almonds or pecans) or add a pinch of cinnamon for warmth.
Enjoy, and if you make it, tag us on Instagram @seyss.nl ! We'd love to share your photos in our stories.