Carrot Banana Cake

מצרכים

• For the cake
• 150 g finely shredded carrot (about 1½ cups or 2 medium carrots)
• 1 ripe banana, about 100 g
• 2 large eggs
• 60 g almond flour (½ cup + 2 tbsp)
• 15 g oat flour (2 tbsp)
• 30 g extra-virgin olive oil (2 tbsp)
• 1 tsp baking powder
• 1½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ¼ tsp salt
• 50 g toasted walnuts, roughly chopped (½ cup)
• For the yogurt topping
• 200 g thick Greek yogurt (¾ cup)
• ½ tsp vanilla extract
• ½ tsp finely grated lemon zest
• Small pinch of salt
• 20 g pistachios, roughly chopped (about 2½ tbsp)

אופן ההכנה

1. Prep: 15 minutes
2. Bake: 35–40 minutes
3. Makes: 6 pieces
4. Pan: 15 cm / 6-inch square pan
5. Preheat the oven to 175°C / 350°F and line the baking pan with parchment paper. Toast the walnuts for around 6–8 minutes, then allow them to cool before chopping.
6. Finely grate the carrots and gently press out any extra moisture.
7. Mash the banana until creamy. Whisk in the eggs and olive oil until evenly combined.
8. Stir in the almond flour, oat flour, baking powder, cinnamon, ginger, nutmeg and salt to create a thick batter.
9. Fold through the grated carrot and toasted walnuts, then transfer the mixture to the prepared pan and smooth the surface.
10. Bake for 35–40 minutes, or until the center is set and a toothpick inserted into the cake comes out clean. Leave the cake in the pan until completely cool.
11. Mix the Greek yogurt with vanilla, lemon zest and a pinch of salt. Spoon it over the cooled cake and finish with chopped pistachios.
12. Slice into 6 portions and serve.
13. Nutrition per piece
14. 258 kcal · 19 g fat · 14 g carbs · 3 g fibre · ~7 g sugars · 10 G protein