Five Ingredient Carrot Cake
- flesh of 2 ripe bananas (300 grams), roughly chopped
- 12 medjool dates, seeds removed
- 2 carrots, ends trimmed (200 grams), roughly chopped
- 2 cups almond meal
- 2 cups desiccated coconut
- Preheat your oven to 180°C or 350°F.
- Grease and line a square 20cm tin with baking paper.
- Place the carrots and dates into your processor and blend until the carrots are finely chopped. Add the remaining ingredients and blend at high speed until the mixture is well combined and sticking together.
- Spoon the cake batter into your prepared tin and press it firmly down. Level the top and place it in the oven. Bake for 45 minutes. Remove from the oven and cool in the tin for 10 minutes before gently transferring to a cooling rack to cool completely.
- Slice. Serve. Eat and enjoy!
This cake is delicious exactly as it is, but if you are wanting to ice it here are a couple of simple options that we have enjoyed. Be sure to wait util the cake is completely cooled prior to icing.
Icing
- 1 cup macadamias
- 2 tablespoons coconut oil
- 1 tablespoon honey
- Blend until smooth.
or
- 250 grams full fat cream cheese
- 1 tablespoon honey
- Blend until smooth.
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Five Ingredient Carrot Cake
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