Banana Carrot Cake with Honey Cashew Frosting
Rejoice! I made dessert for breakfast. I don't care if the temperature is going back up this week. Fall is here and there's no way back.
This cake is the combination of my two favourite snack cakes- banana bread and carrot cake. I am a devotee of Joanne Chang's original banana bread, but when even the sugar queen is adapting a low sugar version of her famous recipe, why shouldn't I?
This cake is so soft and moist and you can taste every single ingredients in it. The best part? It's made only with natural sugars. Although honey is still mostly sugar, but has trace amounts of minerals and vitamins. At the end of the day, what I love about cooking with honey is the range of flavours it gives. For this recipe I used a mild and flowery clover honey, but feel free to experiment with whatever honey you have on hand.
Banana Carrot Cake
Makes one 5x9" or two 2.75x7.5" loaf cakes. Adapted from Style Sweet CA.
1 ½ cups shredded carrots
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
2 large eggs
½ cup neutral-flavoured oil
½ cup honey
¼ cup whole milk
1 tablespoons vanilla extract
- Preheat oven to 350F/175C. Line your choice of loaf pans with parchment paper and set aside.
- In a large mixing bowl, mash the bananas with fork and stir in shredded carrots.
- In another mixing bowl, stir together dry ingredients until combined. Whisk in the two eggs.
- In a liquid measuring cup, combine the oil, honey, yogurt, and milk. Slowly pour over the liquid mixture into dry mixture, and fold with a rubber spatula until combined.
- Pour the batter into the prepared pan and bake for around 50 minutes or until a skewer comes out clean. Let cool for 10 minutes before removing from the pan. Eat warm or let cool before spreading on frosting. Sprinkle with toasted walnuts or drizzle with butterscotch to serve.
Honey Cashew Frosting
Adapted from Detoxinista.
3/4 cup raw cashews, soaked overnight
2 tablespoons coconut oil, melted
3 tablespoons raw honey
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon apple cider vinegar
1/4 teaspoon sea salt
- Drain and rinse cashews. In a high-speed blender combine all ingredients and purée on high speed, until smooth and creamy. Add water a teaspoon at a time if the mixture is too thick to blend. It should be the consistency of a smooth paste, a little thinner than peanut butter. Transfer to a shallow bowl and freeze for 30 minutes.
- Take frosting out of the freezer and whip quickly with a hand whisk. Freeze again for 10 minutes and whip again. Repeat this process twice more until the frosting is light and fluffy. If the mixture is still too thin, continue to freeze and whisk until it is thick enough to hold its shape. Cover and refrigerate until ready to frost the cupcakes.