Banana and Carrot Honey Cake with Lemon Honey Cream Cheese Icing

Banana and Carrot Honey Cake with Lemon Honey Cream Cheese Icing

The best of both worlds when you can’t decide which to make 🥕🍌

You wouldn’t guess its gluten free. Moist and super tasty, with creamy and zesty icing… Delish served with Greek yoghurt.

 

  • Gluten Free
  • Refined Sugar Free

 

Dry ingredients:

  • ¾ cup gluten free plain flour
  • ¾ cup of buckwheat flour
  • 1 cup of Settlers Honey Makowhai Native Blend (or your favourite Settlers Honey)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon  
  • ¼ teaspoon each of ground nutmeg, ground cardamom, ground ginger (don’t worry if you don’t have all the spices, just use what you have)
  • Pinch of sea salt 

Wet ingredients:

  • 3 large over ripe bananas, mashed
  • 1 cup finely grated carrot
  • 2 free range eggs 
  • ½ cup Greek yoghurt
  • ¼ cup rice bran oil
  • 1 teaspoon vanilla extract
  • 1 cup of roasted hazelnuts, roughly chopped
  • ½ cup of toasted coconut 
  • 1 cup of dried apricots, roughly chopped 

Icing:

 

Method:

  1. Preheat oven to 160 degrees, bake.
  2. Line and grease a 20cm cake tin. 
  3. Sift all dry ingredients into a large mixing bowl. 
  4. Whisk all other ingredients (except hazelnuts, coconut and apricots) together in a sperate bowl. Then, combine wet and dry mixtures. Mix well. Add half the hazelnuts and apricots in and mix again.
  5. Pour mixture into cake tin and bake for 50-60 minutes, until a skewer comes out clean.
  6. Meanwhile, prep the icing by combining all icing ingredients in a bowl and beat with an electric beater for about a minute, until smooth and creamy.
  7. Allow cake to completely cool before icing. Sprinkle the remaining nuts, apricot and coconut over top.
  8. Will keep super well for up to 4 days in the fridge. 

Banana and Carrot Honey Cake with Lemon Honey Cream Cheese Icing


Older Post