This bread turned out better than I could have imagined! I was craving banana bread but had a bunch of carrots to use and wanted to create something that would include both and be the perfect Easter treat! This bread is gluten and dairy-free with a dairy-free buttercream icing that I had leftover from the birthday cupcakes.
Banana Bread Carrot Cake
2 cups almond flour ( I like Bob’s, Red Mill)
1/3 cup coconut flour
2 tbsp tapioca flour
1 tsp baking soda
1/2 tsp baking powder
1 teaspoon cinnamon
¼ teaspoon nutmeg
1/4 teaspoon salt
2 medium very ripe bananas, mashed
1/2 cup coconut sugar or monk fruit sweetener, brown sugar
3 large eggs
1 tsp vanilla
1/3 cup melted and cooled coconut oil (any oil or melted butter/vegan butter will work)
1 cup shredded carrots, about 3 small or 2 medium carrots
1/4 cup almond or coconut milk
1/3 cup chopped pecans or walnuts, plus 2 tablespoons for topping
1/2 cup white chocolate chips (these aren’t dairy-free)
1/2 cup raisins
1/2 cup unsweetened shredded coconut
Preheat oven to 350 degrees F. Line the bottom of four small bread pans or one large pan. Spray parchment paper and sides of pan with nonstick cooking spray. I highly recommend using PARCHMENT PAPER.
In a large bowl, whisk together all the dry ingredients. Set aside.
In a large bowl, whisk together all the wet ingredients except the coconut oil and carrots.
Slowly whisk in the melted and cooled coconut oil until it’s well incorporated, then stir in the carrots. Note: Your eggs must be at room temperature; otherwise, the coconut oil with coagulate. The coconut oil should be melted but not HOT, but rather closer to room temp.
Add dry ingredients to wet ingredients and mix with a wooden spoon until well combined. Stir in nuts and optional add-ins.
Divide batter evenly between pans or to the one large one. Spread out with a spatula to smooth the tops. Bake for 22-32 minutes in the small pans and 30-40 minutes for the large one.
Cakes are done when a tester comes out clean or with just a few crumbs attached. Allow cake to cool completely before frosting or removing from the pans. The cake should be room temperature when you frost it. This is very important. Cakes can be made a day ahead if you’d like.
This cake is incredibly moist, so even if it doesn’t look like it’s completely cooked in the middle, allow it to cool and enjoy the deliciousness of this tasty treat.
Once cooled, frost and enjoy!
FOR THE ICING:
½ cup dairy-free butter, room temperature
3 cups powdered sugar
2 tablespoons dairy-free milk of choice (I like to use canned coconut milk for this and stir it all together, so you get the fat from the coconut; it makes for a creamier texture)
1/2 tsp vanilla or almond extract
For the frosting: In a medium mixing bowl, beat together dairy-free butter and vanilla or almond extract until smooth and creamy.
Gradually add powdered sugar, one cup at a time, beating well. Alternate one cup of powdered sugar and 1 tablespoon of dairy-free milk until all ingredients are blended.
Beat in additional dairy-free milk if needed to obtain desired constancy.