Frosted Banana Bread Carrot Cake
Frosted Banana Bread Carrot Cake
Just trying to find ways to eat more carrot cake (but grain-free and higher in protein).
Ingredients:
For the Cake:
- 1/2 cup Banana Bread ChiChi
- 2 tbsp flax seeds
- 3/4 tsp baking powder
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 tbsp melted coconut oil
- 1/2 cup freshly squeezed orange juice
- 1/4 cup milk (dairy or non-dairy)
- 1 egg
- 1/2 cup shredded carrots
- 2 tbsp chopped walnuts (optional)
For the Frosting:
- 1/2 cup Greek yogurt
- 2 tbsp honey (adjust to taste)
Instructions:
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Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal.
- Blend and bake: All your cake ingredients, except the 2 tbsp walnuts. Once blended, fold in your walnuts into the batter. Pour the batter into the prepared loaf pan and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before frosting.
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Prepare Frosting: While the cake is cooling, prepare the frosting. In a small bowl, mix together the Greek yogurt and honey until smooth. Adjust the sweetness to your liking by adding more honey if desired.
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Frost the Cake: Once the cake has cooled completely, generously spread the Greek yogurt frosting over the top. Add extra cinnamon and walnuts if desired, slice, and enjoy!
This one's for the carrot cake lovers. Follow along with the video recipe here.