autumn baking sweet treats

Choc-Nut Carrot and Banana Cake

September 17, 2010

Choc-Nut Carrot & Banana Cake

It was the perfect day for baking here, cold and snowy outside (I’m sure it was spring a few days ago…) I couldn’t help but switch on the oven and do some baking. I am on a cake baking thing at the moment and this is one of my favourites, a rich, moist, scrumptious carrot & banana cake full of yummy ingredients.

This is a dairy-free recipe and could be made vegan if you substitute the free-range eggs with the equivalent in egg-replacer, I would have tried the same but, it is often difficult to purchase this is our small town. Be sure to choose your favourite fair-trade, high quality vegan (not dairy milk) dark chocolate for this recipe.

The carrot and chocolate create a beautiful contrast of colours and with the light lemon glaze this cake is so yummy. Perfect for an afternoon with friends and a hot pot of earl-grey tea or serve this dairy-free cake as a wonderful dessert with a little non-dairy yoghurt.

Choc-Nut Carrot and Banana Cake

Preparation time: 60mins // Makes 1 cake


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  • ½ cup mashed ripe banana (approx. 1 banana)
  • ½ cup grated carrot (approx. 1 carrot)
  • ½ cup chopped walnuts
  • ¼ cup chopped vegan/non-dairy milk dark chocolate
  • ¼ cup raw sugar
  • 1 tsp fresh grated ginger
  • 1/3 cup rice milk
  • 1/3 cup rice-bran oil
  • 2 free range eggs or equivalent in egg replacer
  • 1½ cups self raising flour

Lemon Glaze

  • ½ cup icing sugar
  • 1-1½ lemons, juice only
  • 1 tbs peptias

Pre-heat the oven to 180°C/356°F

Grease a cake pan with a little rice-bran oil and line with baking paper, set aside.

Combine the mashed banana, grated carrot, walnuts, chocolate, sugar, ginger, milk, oil and eggs in a large bowl. Stir to combine all ingredients well.

Sift over self-raising flour and stir to combine well.

Pour cake mixture into prepared cake pan and place in pre-heated oven.

Bake for 45-55 minutes until cooked, test by inserting a skewer, if it comes out clean the cake is cooked all the way through.

{ note: I had to cover the cake half way through the cooking process with foil to stop the top from burning. Be sure to keep an eye on the cake and do the same if the top is nicely golden after 25-30 minutes. }

Remove from the oven and allow to cool for 5 minutes in the cake pan before turning out onto a wire rack to cool completely.

To make the lemon glaze combine the icing sugar with the lemon juice, a little at a time, until you have a smooth, runny glaze. Pour over the cooled cake and sprinkle with pepitas before serving.

Choc-Nut Carrot & Banana Cake

{ This cake was adapted from the Banana, Carrot & Walnut Cake recipe found in The Eat Well Cookbook by Jan Purser & Kathy Snowball. }

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  • Jacklyn September 18, 2010 at 8:12 am

    This looks wonderful! It’s slowly starting to get cooler here in California too. I can’t wait for Fall to arrive so all the baking can start! Banana, walnuts, chocolate, ginger all sounds too good. I will definitely be trying this!

  • Xiaolu @ 6 Bittersweets September 18, 2010 at 9:06 am

    I’ve never thought of chocolate with carrot before. Sounds interesting and I love how cozy and deliciously comforting this looks.

  • Trudy (veggie num num) September 18, 2010 at 9:32 am

    Hi Jacklyn and Xiaolu! Thanks for the comments.. chocolate & carrot.. I know it sounds a little weird but because the choc is not too sweet I just love the combination, it tastes so good and looks super pretty :)

  • delicieux September 20, 2010 at 9:43 am

    I love carrot cake and banana cake with chocolate, but had never thought of combining the two before. This looks fantastic though and I am sure it’s packed with flavour and simply delicious (as all your recipes are). The cake looks super moist too.

  • Tiarne September 22, 2010 at 9:37 pm

    I made this last night and it is nearly gone! A really yummy cake (interesting combination, but it worked) and I like the fact that it uses a lot less oil and sugar that other carrot or banana cakes contain. I only put the cake in for 30 minutes and the top was golden so I had to put the foil over the top. This cake is definitely a new favourite, thanks!

  • Trudy (veggie num num) September 24, 2010 at 10:57 am

    Oh thanks delicieux, it’s a great combination :)

    Tiarne cheers for the wonderful feedback, love to hear from those who have cooked the recipes, so glad you enjoyed it, we ate it in like two days and there is only two of us, eek!! :)

  • Stefan (from Germany) November 17, 2010 at 11:05 am

    Hi Trudy,
    my 14 year old daughter is a veggie. She has to provide a cake for the forthcoming open day of her school and was looking for an interesting recipe. We were lucky enough to find your cool Choc-Nut Carrot & Banana Cake here on veggie num num. We tried it last weekend (for the first time without the icing) and it realy worked well, although we had to substitute some of the ingredients: self raising flour is completely unknown in Germany (we mixed normal flour and baking powder), and I never heard of rice milk and rice bran oil either (we took whole milk and sunflower oil). The result was great – fruity, moist, not too sweet. Thank you for the wonderful idea and your inspiring site. Keep it up!

  • Trudy (veggie num num) January 24, 2011 at 7:12 pm

    Hi Stefan, thanks so much for taking the time to leave such a lovely comment and for sharing how you adapted the recipe… wonderful to hear you enjoyed the cake and that Veggie num num is a little veggie inspiration for you both! Cheers and I hope you continue to enjoy Veggie num num :)