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Banana carrot cake with yogurt strawberry

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-2 ripe bananas (1 cup/220g) (mashed)
-2 grated carrots (1 cup/145g)
-1 tsp vanilla extract
-1 egg (or flax egg)
-3/4 cup oat flour (70g) (blended oats)
-1 tsp cinnamon
-1-2 tbsp liquid sweetener (20-40g) (add more if needed)
-1/3 cup almond flour/more oat flour (27g)
-chopped up walnuts (as much as you like)


-vegan yogurt/curd/greek yogurt
-3-4 tbsp sweetener
-pinch of cinnamon
-some chopped up nuts/strawberries (optional)

how to:


-preheat the oven to 350 °F
(180 °C)
-in a mixing bowl stir together all the wet ingredients, then slowly add the dry ingredients

-pour the mixture into a oven proof baking dish and bake for 30-40 minutes (or until desired texture)

-let the cake cool down before cutting it vertical into half

-mix all the ingredients for the filling before adding it on one half of the cake


-add the other half on top; cut it into pieces and finish it with some extra strawberries on top
(-store it in a sealed container in the fridge)

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