Healthy Banana Carrot Cake
Healthy Banana Carrot Cake (no refined sugar, GF, dairy free)
If the Easter Bunny had a dream cake… this might be it.
I’ve always loved carrot cake, and this healthy banana carrot cake is everything I want it to be. Moist, gently spiced, naturally sweet… with melting dark chocolate in every bite. It’s the kind of cake that fills your kitchen with the most comforting smell and makes you want to slice into it while it’s still warm. It’s also the perfect way to use up leftover Easter chocolate eggs and bunnies, turning them into something both indulgent and nourishing.
And the best part? It’s made with real, wholesome ingredients: ripe bananas, fresh carrot, walnuts, and just a little maple syrup. Naturally sweetened with no refined sugar, this healthy carrot cake is rich in fibre to support digestion and balanced with healthy fats to keep you satisfied without the sugar crash.
It’s simple, it’s delicious, and it’s exactly the kind of healthy dessert that reminds me you don’t have to choose between healthy and indulgent especially during the holidays.
Prep time: 10 minutes
Cook time: 45–50 minutes
Total time: 1 hour
Servings: 10 slices
Ingredients
200g spelt flour or GF flour
2 tsp baking powder
1 tsp cinnamon
½ tsp ginger
1 carrot (150g), grated
100g walnuts
100g dark chocolate
2 ripe bananas
3 eggs
⅓ cup maple syrup
⅓ cup extra virgin olive oil
2 tsp vanilla extract
Method
Preheat oven to 180°C and line a loaf tin with baking paper.
Mix dry ingredients in a bowl.
Whisk wet ingredients in another bowl.
Combine gently.
Fold in carrot, walnuts, and chocolate.
Pour into tin and top with chocolate.
Bake for 45–50 minutes until cooked through.
Let it cool slightly (if you can wait), slice… and enjoy it. Bon appétit.
Looking for more healthy dessert recipes? Explore my balanced, gut-friendly baking ideas.
