Our toddler is as obsessed with this cake as are we. We use overripe bananas for their delicious natural sweetness. Once the banana skins start browning, the starch in the banana turns into sugar which makes them a lot sweeter.
Notes
If baking ahead of time, we recommend storing the cake at room temperature without the yoghurt icing and inside an airtight container. Then simply add the yoghurt icing when you want to serve the cake. It’ll last for at least a day, after which it will begin to dry. Storing the cake in the fridge will also cause the cake to dry and become firm.
You can substitute the spelt flour with plain flour if easier.
We use a thick oat-based yoghurt (by Oatly) which is firm enough to use as a substitute for icing. Other types of plant-based yoghurt might be too thin.
If you like, you can add 2 teaspoons of maple syrup to the yoghurt icing for a touch of sweetness, but it works fine without.
Sugar Free Carrot Cake
Serves:8 slicesPrep Time:Cooking Time:
Nutrition facts:200 calories20 grams fat
Ingredients
75g (2.6oz) coconut oil, melted, plus extra for greasing
220g (7.7oz) carrot, coarsely grated, plus extra for decoration
80g (2.8oz) raisins
4 tbsp plant based milk (we use oat)
60g (2.1) walnuts, roughly chopped
For the yoghurt icing:
200g (7.1oz) plant-based yoghurt, see notes
1 tsp vanilla extract
Method
Preheat the oven to 160°C fan / 350°F. Then grease the base and sides of an approx. 20cm (8”) cake tin with coconut oil and line the base with baking paper.
Next, add the bananas to a large mixing bowl and mash with a fork until smooth.
Add the vanilla extract and coconut oil to the bowl, then stir. Next add the spelt flour, plain flour, baking powder, bicarbonate of soda and cinnamon, then mix.
Add the carrot, raisins and plant-based milk, then mix again until fully combined. Tip the cake mixture into the cake tin and bake for 45-50 minutes or until a toothpick inserted into the centre comes out clean.
Meanwhile, to make the icing, whip together the yoghurt and vanilla in a mixing bowl using a whisk. Then refrigerate until ready to use.
Once the cake has finished baking, turn it out onto a cooling rack and leave to fully cool.
Spread the yoghurt icing all over and finish with a sprinkling of chopped walnuts and some grated carrot. See notes for storing instructions.
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Guys!! This cake is not only a treat for babiy but for mummy and daddy too!! So so good! I make it over and over again without getting tired of it❤️❤️ thank you so much!
The coconut oil helps the cake set – without it, the cake might be more crumbly. However it will still hold well and it will taste delicious if you do use canola oil or olive oil, for example. I hope that helps!
What a great cake! I don’t usually make sugar free cakes but this one was an absolute winner! I made this for my child’s 2nd birthday gathering. Grown-ups have absolutely loved it as well. Thank you much for sharing this recipe.
9 Comments
Great recipe! Finally a recipe without sugar nor sweetneres!
Guys!! This cake is not only a treat for babiy but for mummy and daddy too!! So so good! I make it over and over again without getting tired of it❤️❤️ thank you so much!
Thank you!
Hi, is it possible to use another oil like canola for this recipe? Thx soooo much!
The coconut oil helps the cake set – without it, the cake might be more crumbly. However it will still hold well and it will taste delicious if you do use canola oil or olive oil, for example. I hope that helps!
Hi. We love this cake!! Would using almond flour work – we’d like to share with with a friend who is gluten intolerant.
Just made this magnificent cake!! Thanks for a great recipe
You say “add the flesh to a large mixing bowl and mash with a fork until smooth”
You can’t mean the peel of the banana, surely.
What a great cake! I don’t usually make sugar free cakes but this one was an absolute winner! I made this for my child’s 2nd birthday gathering. Grown-ups have absolutely loved it as well. Thank you much for sharing this recipe.