Vegan Carrot-Banana-Seed Cake

To create this vegan “carrot-banana-seed” cake recipe, I drew inspiration from the excellent book Vegan, Audrey Cosson, Les Petits Basiques - Mango, 78 pages. However, I did make a few adjustments to the measurements to suit my taste.

This recipe is a vegan take on the classic carrot cake, a favorite among English-speaking countries. Here, we add bananas and sweeten it with muscovado, an unrefined sugar native to Latin America.

Fresh out of the oven, it was a total success—right from the first try! This cake is truly irresistible, with its caramelized crust and moist, almost syrupy center.

When tasted, the muscovado, with its roasted and caramelized notes, pairs divinely with the aroma of banana. For those unfamiliar with carrot cake, the carrots, once sweetened, add moisture and lightness to the batter.

Add some ground almonds along with pumpkin and sunflower seeds, and you’ll end up with this little gem of a decadent dessert—both moist and crunchy!

One last note: this carrot and banana cake is naturally vegan and lactose-free, but you can also adapt it for a gluten-free diet. To do so, simply replace the wheat flour with gluten-free flour. Personally, I like rice flour for its biscuity flavor, which works well in desserts.