Easy Banana Carrot Cake – Naturally Sweet and Gluten-Free Dessert!
This Carrot-Banana Cake is the perfect blend of cozy and wholesome, with just the right amount of natural sweetness! The bananas add a lovely soft texture and sweetness, while the carrots bring a bit of freshness and an extra burst of flavor. It’s not overly sweet, but just sweet enough to satisfy those mid-afternoon cravings. I love how it’s a great balance of fruit and veggie—it’s like sneaking a little bit of extra goodness into every bite!
The beauty of this cake is how easy it is to throw together. You don’t need any fancy ingredients, just ripe bananas, carrots, oats, and a few pantry staples. The batter comes together so quickly, and you’ll find yourself inhaling the sweet, spicy smell of cinnamon as it bakes. It fills the house with that comforting, warm scent that makes you feel like everything is going to be just fine!
And the texture? It’s soft, moist, and just the right amount of hearty, thanks to the oats. The blended nuts give it a subtle crunch and depth of flavor that perfectly complements the soft, natural sweetness from the banana and carrots. It’s a cake that’s hearty enough for breakfast but light enough to enjoy as an afternoon treat with a cup of tea!
This Carrot-Banana Cake is truly one of those feel-good bakes that you’ll want to make over and over. It’s healthy enough to feel good about eating, but still indulgent enough to treat yourself. Whether you’re enjoying it with a cozy mug of coffee or sharing a slice with friends, this cake is sure to put a smile on everyone’s face!
Why You’ll Love This Recipe
- Perfect for a Snack or Dessert – Whether you need a sweet pick-me-up in the afternoon or a light dessert after dinner, this cake fits the bill. It’s satisfying without being too rich, making it great for any time of day.
- Naturally Sweetened – With banana and dates, you don’t need any refined sugar. The sweetness is all from whole ingredients, making it a healthier choice. It’s perfect for anyone who loves a natural, light sweetness without feeling guilty!
- Cozy and Comforting – This cake has that warm, homemade vibe that makes you feel like you’re wrapped up in a blanket. The combination of cinnamon, oats, and banana just brings all those cozy vibes to life!
- Pantry Ingredients – The ingredients are easy to find and most of them are pantry staples. There’s nothing complicated here—just real, good food that’s easy to throw together.
- Packed with Nutrients – You’ve got oats, carrots, nuts, and banana all in one! It’s not just tasty, but it’s got some vitamins and fiber too. A little bit of everything that makes it feel like a treat and a snack all at once.
Ingredients Needed
- Ripe Banana – A ripe banana adds natural sweetness and moisture to the cake. Choose one that’s soft and speckled for the best flavor and texture!
- Oats – Oats give the cake a hearty, satisfying texture and act as a flour. You can use rolled oats or opt for the gluten-free option.
- Medjool Dates – Dates are your natural sweetener here, adding a rich, caramel-like taste. Soak them in warm water for a few minutes if they’re a bit dry for easier blending. Alternatively, you can use 1 more banana instead of dates.
- Cinnamon – A pinch of cinnamon adds warmth and depth to the flavor. Freshly ground cinnamon will give an even more aromatic kick to the cake.
- Baking Powder – Baking powder helps the cake rise and become fluffy. Be sure to check the expiration date on your baking powder for the best results.
- Grated Carrots – Carrots add a bit of natural sweetness and moisture, plus a pop of color! Grate them finely to blend smoothly into the cake.
- Blended Nuts – Walnuts or pecans work great for a bit of crunch and enriched taste! You can use whatever you have at hand, walnuts, almonds, hazelnuts…
- Honey – Optional, but it helps boost the sweetness a bit if you like your cake on the sweeter side. Add it based on your preference for a lightly sweet or sweeter finish.
- Milk – Use any type of milk you prefer (dairy or non-dairy). If you want a creamier texture, go for something rich like whole milk or oat milk.
Topping Idea:
- Greek Yogurt (plain, full-fat or low-fat, depending on preference)
- Honey (to taste)
- A sprinkle of cinnamon or a few chopped nuts (optional for extra flavor and crunch)
How to Make Banana-Date Oat Cake
Preheat the Oven: Start by preheating your oven to 350°F (180°C). Grease or line an 8×8-inch baking pan with parchment paper, so your cake doesn’t stick.
Prepare the Nuts: Add your chopped nuts (like walnuts or hazelnuts) into a blender or food processor. Pulse them until they’re finely ground, almost like a powder. Set the blended nuts aside—this will give your cake a nice, nutty flavor!
Soak the Dates: If your Medjool dates feel a little dry, soak them in warm water for 5 minutes. This softens them, making it easier to blend. After soaking, drain the water and remove the pits.
Blend the Wet Ingredients: In your blender or food processor, add the ripe banana, soaked dates, honey (if using), and milk. Blend everything together until smooth and creamy. The banana should completely break down, creating a sweet base for the cake.
Combine Dry Ingredients: In a large mixing bowl, combine the rolled oats, cinnamon, and baking powder. Stir to evenly distribute the dry ingredients. Then, add the blended nuts you made earlier to the mix. This helps them spread throughout the batter and creates a rich, nutty flavor.
Add the Wet Ingredients to the Dry: Pour the banana-date mixture into the bowl with the dry ingredients. Stir gently to combine. The mixture should not be too thick nor too liquid, adjust it by adding more milk if needed.
Grate the Carrots: Grate the carrot finely. You’ll need about half a cup of grated carrot—this adds moisture and a slight sweetness. Fold the grated carrot into the batter, ensuring it’s evenly distributed.
Pour and Smooth the Batter: Pour the batter into the prepared cake pan. Use a spatula to smooth the top evenly so it bakes consistently.
Bake: Place the pan in the oven and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown, and the cake will feel firm to the touch.
Cool and Serve: Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes. After that, carefully lift it out using the parchment paper, place it on a cooling rack, and let it cool completely before slicing.
How to Prepare the Topping
Mix the Yogurt and Honey: In a small bowl, scoop out the Greek yogurt and drizzle in honey to taste. Stir it well to combine. You can add as much or as little honey as you like, depending on how sweet you want the topping to be.
Optional Garnishes: If you’d like, you can sprinkle a bit of cinnamon on top for added warmth and flavor. Or, you can add a few chopped nuts for an extra crunch that complements the cake’s texture.
Serve: Once your cake is sliced and ready, top each piece with a generous dollop of the Greek yogurt and honey mixture. Serve immediately for a fresh, creamy contrast to the cake’s natural sweetness!
Tips & Ideas:
- Make It Extra Moist: If you love a super moist cake, try adding a tablespoon of applesauce or Greek yogurt to the batter. These ingredients add creaminess and keep the cake from drying out, especially if you’re baking it for a longer time.
- Add a Dash of Vanilla: A splash of vanilla extract will elevate the flavors. Just a teaspoon adds a lovely depth to the sweetness of the banana and dates!
- Top with a Drizzle: If you’re in the mood for something a little extra, drizzle a bit of honey or maple syrup over the top of the cooled cake for a glossy, sweet finish.
- Texture Variety: For a more textured cake, consider adding some oats on top before baking. This adds a nice crunch and rustic look to the cake’s top.
- Warm it Up: This cake tastes amazing when warmed up, especially with a little butter or a dollop of yogurt. It’s comforting and satisfying, perfect for chilly mornings!
Alternatives:
- Sweeteners: Instead of honey, you could use maple syrup, agave, or even coconut sugar to sweeten the cake. Each will bring its own unique flavor, but they all pair wonderfully with the bananas and dates!
- Nuts: If you’re not a fan of walnuts or pecans, you could swap them out for other nuts like almonds, hazelnuts, or even sunflower seeds for a nut-free version.
- Bananas: If you don’t have ripe bananas, you can use applesauce or another fruit puree as a substitute. Just keep in mind that you might need to adjust the sweetness since bananas are naturally sweet.
- Milk Alternatives: You can use any milk of your choice—almond, oat, or coconut milk all work great here. If you’re using a non-dairy milk, choose one with a mild flavor to not overpower the cake’s taste.
- Spices: If you like a more spiced flavor, try adding a pinch of nutmeg or ginger in addition to cinnamon. These spices give the cake an extra cozy, warm flavor.
Easy Banana Carrot Cake – Naturally Sweet and Gluten-Free Dessert
Ingredients
- 1 ripe banana
- 3–4 Medjool dates, (pitted and soaked in warm water to soften) Alternatively, use 1 more banana if you don’t have dates
- 1 cup oats (use gluten-free if preferred)
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 cup grated carrots
- 1 tsp baking powder
- 1/4 cup chopped nuts (such as walnuts or hazelnuts)
- 2 tbsp honey (optional, depending on sweetness preference)
- 1/2 cup milk (or more if the mixture is too thick) (your choice of type)
Topping
- 1 cup Greek yogurt (plain, full-fat or low-fat)
- 2-3 tablespoons honey (or to taste)
- some chopped nuts
Instructions
The Cake
- Preheat Oven: Preheat to 350°F (180°C). Grease and line a small cake pan (8×8 inches or a loaf pan) with parchment paper.
- Prepare the Nuts: Add your chopped nuts (like walnuts or hazelnuts) into a blender or food processor. Pulse them until they’re finely ground, almost like a powder. Set the blended nuts aside.
- Soak the Dates(if using): If your Medjool dates feel a little dry, soak them in warm water for 5 minutes. This softens them, making it easier to blend. After soaking, drain the water and remove the pits.
- Blend the Wet Ingredients: In your blender or food processor, add the ripe banana, soaked dates, honey (if using), and milk. Blend everything together until smooth and creamy.
- Combine Dry Ingredients: In a large mixing bowl, combine the oats, cinnamon, and baking powder. Stir to evenly distribute the dry ingredients. Then, add the blended nuts you made earlier to the mix. This helps them spread throughout the batter and creates a rich, nutty flavor.
- Add the Wet Ingredients to the Dry: Pour the banana-date mixture into the bowl with the dry ingredients. Stir gently to combine. The mixture should not be too thick nor too liquid, adjust it by adding more milk if needed.
- Grate the Carrots: Grate the carrots finely. You’ll need about half a cup of grated carrots. Fold the grated carrot into the batter, ensuring it's evenly distributed.
- Pour and Smooth the Batter: Pour the batter into the prepared cake pan. Use a spatula to smooth the top evenly so it bakes consistently.
- Bake: Place the pan in the oven and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown, and the cake will feel firm to the touch.
- Cool and Serve: Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes. After that, carefully lift it out using the parchment paper, place it on a cooling rack, and let it cool completely before slicing.
The Topping
- Mix Together: Stir the yogurt and honey together in a small bowl. Taste as you go and adjust the honey to your preferred level of sweetness.
- Optional Garnish: You can sprinkle a pinch of cinnamon or add a few extra chopped nuts on top if you like.
Notes
- Use Ripe Bananas – The riper the banana, the sweeter and more flavorful your cake will be. Look for bananas with brown spots to get the best natural sweetness.
- Soak the Dates – If your dates are a bit dry, soaking them in warm water for 5 minutes makes them easier to blend and helps create a smoother texture in the batter.
- Grate Carrots Finely – Grating the carrots finely ensures they mix in evenly without leaving large chunks. This helps the cake stay soft and smooth.
- Check the Consistency – The batter should be thick but not too dry. If it seems too thick, you can add a splash more milk to loosen it up. It should still hold its shape in the pan.
- Don’t Overbake – Keep an eye on the cake as it bakes. Overbaking can make it dry, so check around the 30-minute mark by inserting a toothpick in the center. It should come out clean or with a few moist crumbs, but not wet batter.
