Mini Carrot Banana Cakes

Makes 8-10 mini loaves Prep Time 40 seconds   Cook Time 60 minutes   Rated:

These little cakes are so pretty, you could even make them as cupcakes to help them go further. They are the perfect change to the good old orange-almond-stock-standard-gluten-free cake that sometimes seems to be the only option available.

Fear not gluten-free cake lovers, this cake will tick a lot of boxes for you. And it’s different! Oh, and don’t scrimp on the cream cheese frosting. It is cake, after all!

You can call these healthy. I will allow!

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Need

Do

1  

Preheat oven to 160°C and place a large baking dish of water onto the bottom shelf of the oven. Brush 12 hole mini loaf tin with EVOO generously. Set aside.

2  

Place almonds, and spices into Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.

3  

Place carrots into Thermomix bowl and grate 4 sec/speed 5.

4  

Return the nut mix to the Thermomix bowl with all remaining ingredients except dried fruit. Blend 20 sec/speed 8.

5  

Add raisins and incorporate 3 sec/speed 6.

6  

Scrape out and into prepared tin. Place into water bath. Bake 60 minutes or until skewer inserted into centre of cakes comes out just a little bit sticky. Cool completely.

7  

Top with frosting, and a few chopped nuts to garnish if desired.

8  

Frosting:

9  

Place all ingredients into clean dry Thermomix bowl and blend 30 sec/speed 4.

10  

Refrigerate 1 hours before generously frosting cooled cakes. (Try not to eat the frosting straight from the bowl!)

Served with

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