Vegan Carrot-Banana-Seed Cake

Serves : 8 people

Preparation : 30 minutes

Cooking : 45 minutes

Ingredients

“Banana” Salad Bowl
250 g of mascobado whole cane sugar
20 cl of sunflower oil
3 bananas fully ripe

“Dough” Salad Bowl
270 g of flour T65 wheat flour or rice flour for a gluten-free cake
1 tbsp of baking soda
1,5 tbsp of baking powder also known as “baking powder”
1 teaspoon of ground cinnamon
1/2 teaspoon of salt

The rest of the filling…
250 g of carrots
30 g of blanched almonds
30 g of sunflower seeds
30 g of pumpkin seeds

For home decor
10 g of sunflower seeds
10 g of pumpkin seeds
10 g of mascobado

Kitchen utensils
cake pan
pastry whisk
Maryse
kitchen grater
mortar to grind the almonds
mixing bowl

Instructions

In a large bowl, mix the oil and the mascovado sugar.

Peel the bananas and slice them into rounds in a mixing bowl. Mash them with a fork (a sturdy one!).
Stir the mashed bananas into the mixture in the bowl.

In another bowl, mix the ingredients from the “Dough Bowl” group using a pastry whisk: flour, baking soda, baking powder, cinnamon, and salt.

Scrub, rinse, and trim the ends off the carrots. Grate them completely.

Crush the almonds in a mortar.

Preheat the oven to 180°C (without convection).
Add the grated carrots to the mashed bananas, along with the chopped almonds and the sunflower and pumpkin seeds.
Mix well until the mixture is smooth.

Add the batter from the second bowl and continue mixing with a whisk.

Pour the batter into a loaf pan lined with parchment paper.

Sprinkle with muscovado sugar and seeds for decoration.

Bake for 45 minutes.
You can check if it’s done by inserting the tip of a paring knife into the center of the cake. It should come out clean.

You can serve this cake warm or cold.

Notes

WHAT TO DRINK WITH THIS CARROT-BANANA CAKE? A sweet or dry cider, depending on your preference.