I recently saw a recipe for a “healthy” banana carrot cake. Unfortunately, the ingredients consisted of wheat, sugar, canola oil and low-fat cream cheese. Somehow this was being classified as healthy. This ain’t the 80s! Low-fat does not equate to health!

So I decided to make my own. And thank God I got a picture of it, because immediately after I set it down on my counter, my cat did this:

Now THIS is a truly healthy version of a carrot cake! And the coconut frosting just takes it to the next level!

Thanks, Sadie. You’re a pal.

 
 
Now THIS is a truly healthy version of a carrot cake! And the coconut frosting just takes it to the next level!
healthy banana carrot cake

Healthy Banana Carrot Cake with Coconut Butter Frosting

Dani
Most healthy cake recipes are not healthy, just fat-free! This is not the 80s, guys! This Banana Carrot Cake is my idea of a healthy cake! Perfect for Easter, Mother’s Day or any special occasion.
Prep Time 8 mins
Cook Time 30 mins
Total Time 38 mins
Course Dessert
Cuisine American
Servings 10 servings
Calories 252 kcal

Ingredients
  

Cake:

  • 1 banana
  • 4 medium carrots peeled and diced
  • 2 eggs
  • 1.5 cups almond flour I use THIS almond flour
  • 1/3 cup honey find organic, raw honey HERE
  • 1 tbsp vanilla I like THIS brand
  • 1 tsp almond flavoring optional, I like THIS brand

Coconut Frosting:

  • 1/3 cup coconut cream I use THIS brand -the cream is the thick part at the top
  • 1/2 cup coconut butter I use THIS brand
  • 2 tbsp raw honey more if you like it sweeter
  • vanilla and almond flavor to taste

Instructions
 

  • Preheat oven to 350.
  • Combine all cake ingredients in a food processor or Vitamix until smooth.
  • Bake in a meatloaf pan for 30 minutes, or until a toothpick comes out clean.
  • Combine all frosting ingredients in Vitamix or food processor until smooth, spread over the cake.

Notes

Use this brand of almond flour and this brand of raw honey.

Nutrition

Serving: 1servingCalories: 252kcalCarbohydrates: 23gProtein: 5gFat: 16gSaturated Fat: 4gCholesterol: 32mgSodium: 33mgPotassium: 164mgFiber: 4gSugar: 16gVitamin A: 4130IUVitamin C: 2.8mgCalcium: 51mgIron: 1.4mg
Keyword healthy carrot cake, healthy coconut butter frosting, healthy Easter cake
Tried this recipe?Let us know how it was!

14 Comments

  1. omg dani!! i would’ve murdered my cat if she did that?? was the whole cake ruined?? i spent a lot of time on my easter cake- two layers, homemade frosting, and jam. i guarded that cake with my life haha

    • dani stout Reply

      Haha! No, thank God it fell icing side up, I totally saved that part. Only half of it was ruined so it wasn’t so terrible. My cat is so mischievous!

  2. Hi,
    I just tried this recipe and I found it way too dry. It wouldn’t even blend. I ended up adding 1.5 cups of almond milk to it. In the oven now….not sure how it will turn out. Any chance something is missing from this ingredient list?
    Thanks,
    Amy

    • dani stout Reply

      Oh my goodness I’m so sorry, there was a typo. I only used one cup of almond flour – not two. I know how much it sucks to use good ingredients on a recipe that doesn’t turn out. I’m so sorry!

  3. Hi Dani,
    You list coconut cream and also coconut butter. The link for the cream takes me to coconut milk. I’m confused.
    Jan

    • dani stout Reply

      Hi Jan,

      The coconut cream is just the thick part at the top of the can.

  4. I don’t have almond flour. Could I substitute chickpea flour or white whole wheat flour?

    Thanks!

    • dani stout Reply

      I’ve never tried it since I don’t use either flour so I’m not sure if it would work unfortunately.

  5. Would coconut flour work just as well if I don’t have almond flour? Or would the ratio be different?

    • dani stout Reply

      It would be different, coconut flour is very dry.

  6. Look delish!
    Your recipe states 1.5c flour, but in the comments you said you only used a cup. Just want to make sure which is correct so as not to waste expensive ingredients.

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