A close up of carrot banana cake on a white platter.
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Smashing carrot banana cake

Author: Katerina | Once a Foodie


  • 250 ml (1 cup) unsweetened organic apple juice
  • 150 g (1 1/4 cups, about 1.5 large) carrots, grated
  • 100 g (2/3 cup) unsulphured dried apricots, halved
  • 2-3 tbsp honey
  • 250 g  (2 cups plus 2 tbsp) spelt flour  (I used a 70/30 mixture of wholemeal spelt flour and green banana flour)
  • 50 g (1/2 cup) grated unsweetened coconut
  • 2 tsp baking powder
  • 1 tbsp ground cinnamon or ginger (I used cinnamon)
  • pinch of salt
  • 3 eggs, beaten
  • 2 bananas, sliced


  • Pre-heat the oven to 180C (350F).
  • Grease a 1.5 litre (1.5 quart) loaf pan. (I spray mine with coconut oil spray and line with some baking paper.)
  • In a saucepan, bring the apple juice, carrot, apricots and honey to a boil. Turn off the heat and let rest for 30 minutes, until the mixture is nearly at room temperature. If you transfer the mixture into a large ceramic dish, it will cool faster.
  • Meanwhile, combine the flour with the coconut, baking powder, cinnamon and salt. Then spoon in the carrot mixture.
  • Stir in the beaten eggs and finally the banana slices.
  • Pour the batter into a prepared pan.
  • Bake the cake for 50 minutes or so, until a cake skewer inserted into the cake comes out clean.
  • Let it cool in the pan, then turn out onto a rack. Once cooled, the cake will be slightly firmer.
  • Enjoy!


As noted above, this recipe is based on Yvette van Boven’s recipe which you can find in her cookbook Home Baked.
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