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Healthy Carrot-Walnut Cake

A delightful cake combining the sweetness of carrots and bananas with crunchy walnuts, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • ¾ cup ¾ cup oats Blended into flour
  • 2 tsp 2 tsp baking powder
  • 1 tsp 1 tsp ground cinnamon
  • Pinch Pinch of nutmeg or cloves Optional spice
Wet Ingredients
  • 1¾ cups 1¾ cups grated carrots Finely grated
  • 1 ripe banana 1 ripe banana Mashed
  • 3 medium 3 medium eggs
  • ⅓ cup ⅓ cup Extra Virgin oil
Toppings
  • 250 g 250g yogurt For topping
  • 1 tbsp 1 tbsp honey For sweetening yogurt
  • ¾ cup ¾ cup walnuts, chopped

Method
 

Preparation
  1. In a high-speed blender, blend ¾ cup (180g) oats until you get a fine flour.
  2. Finely grate 1¾ cups (200g) of carrots and place them in a large mixing bowl.
  3. Peel one ripe banana (120g) and mash it until smooth with a fork.
  4. Add 3 medium eggs and ⅓ cup (80ml) Extra Virgin oil to the bowl. Mix gently to avoid over-beating.
  5. Stir in the oat flour, 2 tsp baking powder, 1 tsp cinnamon, and a pinch of nutmeg or cloves. Sift the dry ingredients before mixing for even distribution.
  6. Gently fold in ¾ cup (100g) chopped walnuts until evenly distributed.
  7. Line your baking tin with parchment paper and lightly oil the sides to prevent sticking.
Baking
  1. Bake in a preheated oven at 180°C (350°F) for about 45 minutes.
  2. Insert a toothpick in the center; if it comes out clean, your cake is ready.
Topping
  1. While the cake bakes, mix 250g yogurt with 1 tbsp honey until smooth.
  2. Let the cake cool completely, then spread the yogurt topping on top. Garnish with additional walnuts, slice, and enjoy!

Notes

You can serve it with a dollop of yogurt and pair it with herbal tea or coffee. For variation, add spices or substitute walnuts with other nuts or seeds. Store in an airtight container in the fridge for up to 5 days or freeze individual slices.