Carrot and banana cake with a lemon, vanilla and honey cheesecake frosting

gluten/grain free- the cake can be dairy free, the icing below is not dairy free

Ingredients

4 eggs- room temperature

125g butter- for dairy free use coconut oil or light olive oil

1 tsp vanilla extract or paste

¼ cup of honey- you could use maple or rice malt syrup

2 carrots, grated

2 ripe bananas, mashed/blended

1 tsp baking powder

1 tsp baking soda

½ cup of coconut flour- if you do have any use 1 ½ -2 cups of gf flour and minus 1 egg. Should be a really thick batter that you need to spoon into a tin.

1 tsp ground cinnamon

Method

Preheat oven to 170c fan-forced or 180c normal

Grease/line with baking paper a 20 x 20cm cake tin or loaf tin

In a large bowl cream butter and honey until light and fluffy, add in 1 egg at time, whisking between each one- don’t worry if it looks curdled, will still work the same.

If using coconut oil or olive oil- Whisk eggs until light and fluffy and then add in your oil and honey and continue per the recipe.

Add your vanilla, baking soda and baking powder, cinnamon, carrot, banana and coconut flour (or gf if using)Mix well and then spoon into your tin and even the top out.

Bake for 35-40 minutes or until a skewer comes out clean. You can do as muffins/mini muffins- just adjust your time. Mini muffins will take 8-10 minutes and bigger ones will take 12-15 minutes, keep an eye on them.

When cold you can ice with an optional icing- or use your own dairy free icing.

Lemon, vanilla and honey cheesecake frosting

250g full fat cream cheese, softened

2 tbsp butter, softened

1 ½ tbsp. fresh lemon juice

1 tsp vanilla paste or extract

2 tbsp honey

Beat together until light and fluffy.