Carrot Banana Cake Recipe

For today’s recipe feature, I have a recipe for Carrot Banana Cake! This recipe was graciously shared with us by the creator- my super awesome sister Lauren!! She eats healthier than anyone I have ever met in my life. She has a few food allergies and so do her 2 young children. With that said, she has to pay extra close attention to the ingredients that she is using and sometimes find alternate ingredients that she and her family are not allergic to. I have learned so much about these “foods” out there that are not actually real food, from my sister. I am so grateful for the amount of research that Lauren has done, continues to do, and encourages me to do about what we are putting into our bodies. I have drastically changed the way that I eat over the past few years because of the knowledge that my whole family is gaining about what is being marketed to this world as real “food.”

I’m not trying to convince you here, but his cake is absolutely delicious! It is perfect for those of you that are allergic to eggs, don’t want a lot of sugar, allergic or don’t want gluten, etc. You can substitute 4 eggs for the chia seeds if you so choose. All ingredients used in this feature are organic, sugar free, egg free, grain free, gluten free, nut free and GMO free :-)!

Recipe:

4 tbsp organic chia seeds soaked in 3/4 cup hot water for 5-10 minutes or longer until gelled (or 4 eggs if you want to substitute)

1 c organic coconut flour

1 tsp organic vanilla

1 tsp Celtic sea salt

1 tsp baking soda

1 tsp organic cinnamon

1 tsp organic ginger

1/2 tsp organic cloves

1/2 tsp organic nutmeg

1/3 cup organic unrefined Coconut oil

4 very ripe organic bananas, broken into pieces

1 lb organic freshly grated carrots (I use a food processor)

Combine all ingredients and blend very well in a stand mixer. You cannot over mix it. Divide into 2 generously greased 6 inch cake pans. I use coconut oil to grease the pan.

Bake 350 for 1 hour

Allow to cool and frost cake

Frosting Recipe:

1 cup unsalted grass fed butter, room temperature

1 pint raw grass fed quark*, room temperature

1 tbsp vanilla

* 1 cup organic powdered sugar

You may use more, less or zero sugar depending on your taste. Combine all ingredients in stand mixer. Mix well.

• Quark is available from farms that sell raw grass fed dairy or you can make your own from raw whole milk. To find a farm near you: www.realmilk.com
• ***Cake topper custom made by the wonderful Jollitops! Check out her shop on Etsy.com!

 

Enjoy! And share your photos of this cake with me! I would love to see what you’re cooking up 🙂

Xo- Erynn