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Moist carrot cake with banana, ground almonds and oats

Carrot Cake with Oats and Almonds

Moist carrot cake with banana, ground almonds and oats
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Makes: 9 x5 loaf cake
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Ingredients
  

  • 2 eggs (see notes)
  • 1/4 cup olive oil
  • 1/4 cup honey
  • 1/2 cup brown sugar
  • 1/2 cup milk
  • 1 and 1/2 cups finely grated carrot
  • 1/3 cup mashed banana (about 1 small, very ripe banana)
  • 1/3 cup rolled oats (see notes)
  • 1/2 cup finely ground almonds / almond flour
  • 1 cup all-purpose flour
  • 1 and 1/2 tsps baking soda
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • Optional: sliced almonds for topping

Instructions

  • Preheat the oven to 190 C and line a 9x5 loaf tin with non-stick baking paper, or grease the pan very well. Set aside.
  • In a mixing bowl, combine the eggs, olive oil, honey, sugar and milk. Beat well to combine (I used a stand mixer with the paddle attachment, but a hand mixer and bowl is fine too. You can also make this batter entirely by hand.)
  • Add the grated carrot, banana, oats and almonds and beat again to combine.
  • Now sift in the flour, baking soda, salt and cinnamon. Beat on low till incorporated into the batter.
  • Pour the batter into the prepared loaf tin and sprinkle the top with almonds.
  • Bake for 40 to 45 minutes or until a toothpick poked in the center comes out clean or with very few moist crumbs. If the top is darkening too much, lower the temperature to 175 C and continue baking.
  • The cake falls as it cools, so don't worry if that happens. Its texture is on the dense and sticky side, so make sure you let it cool completely before slicing into it. Store in an airtight tin at room temperature for 2 to 3 days but in warm areas, it's best stored in the fridge itself, where it will keep for about a week. Happy baking!

Notes

*You can use store-bought almond flour or grind almonds at home as well (which is what I did). Blanched or un-blanched almonds are both fine.
*Feel free to add an extra 1/3 cup of oats to absorb more moisture in the batter. I liked this recipe as written above, but if you're concerned the cake is too moist, more oats will help.
*Eggs keep this cake from becoming too dense and I have not tried a substitute. I sometimes use about 1/4 cup yoghurt instead but have not tested it here.
*I used about two and a half large winter carrots (otherwise known as Delhi carrots). The number of carrot you will need will vary depending on the size, so it's best to stick to cup measures of the grated carrot required.
* Adapted from Minimalist Baker