Oatmeal Banana Carrot Cake is definitely the best alternative to the classic cakes you are used to eating. In fact, it is a soft and moist dessert that you cannot help but love, not to mention that it will make you appreciate these fantastic ingredients even more.
Among others, it will be especially appreciated by the little ones in the house, who will have the opportunity to have a really good and very genuine breakfast, snack or snack between meals. The success you will achieve will be so immediate and positive that you probably won’t even have time to take it out of the oven, everyone will ask you to taste it, and it will quickly run out.
Moreover, since it does not contain flour, eggs, butter or sugar, you can be sure that a small slice can be eaten even if you are on a diet. Moreover, since the procedure is simple and undemanding, preparing it won’t be a burden; on the contrary, the speed of execution will encourage you to get into the kitchen and try your hand at this very simple undertaking.
Oatmeal Banana Carrot Cake Recipe: This is how I make it!
Preparation time: 5 minutes
Cooking time: 50 minutes
Total time: 55 minutes
Servings: 10 slices
Calories: 210 Kcal
Ingredients
200 g of instant oatmeal smoothies
110 g of carrots
160 g of banana
150 g of dried fruit cut into pieces
120ml of milk
2 tablespoons of hulled sunflower seeds
2 tablespoons of sesame
1 tablespoon of lemon juice
1 grated lemon zest (alternatively cinnamon, nutmeg or cardamom to taste)
0.5 teaspoon baking powder
0.5 teaspoon baking soda
Just enough icing sugar
Preparation
- To start, put the sesame and sunflower seeds in a non-stick pan, turn on the heat, mix them and let them toast for 3-4 minutes over a low heat, then put them in a bowl and set aside.
- Peel the carrots, grate them in a bowl, add the banana (peeled and crushed), grated lemon zest and lemon juice mixed with baking soda and mix with a spatula.
- Now add the oat flakes (reduced to flour) and the baking powder, mix well, add the raisins, the dried fruit cut into pieces, the sesame seeds, the sunflower seeds and the milk and mix to obtain a mixture with a grainy but soft texture.
- Once this is done, line a 20×20 cm square pan with special paper, spread the dough and flatten it so that it is well distributed over the entire surface.
- Bake in a preheated oven at 180°C for 40-45 minutes; remove the cake from the pan, place in the refrigerator to cool, sprinkle with icing sugar and serve.
If you are on a vegan diet, the milk can be replaced with vegan milk, orange juice, or plain water.
