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Linda's Banana-Carrot Cake
Prep:
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Cook:
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Ingredients
½ cup soft butter
½ cup honey
4 eggs
2 cups almond flour
2 carrots (grated coarsely)
2 bananas (coarsely mashed)
10 dry apricots (coarsely cut)
¾ cup almonds (grated coarsely)
¼ cup raisins
2 tsp baking soda
1 tsp vanilla
1 tsp cinnamon
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112 grams soft butter
120 ml (179 grams) honey
4 eggs
200 grams almond flour
2 carrots (grated coarsely)
2 bananas (coarsely mashed)
10 dry apricots (coarsely cut)
80 grams almonds (grated coarsely)
40 grams raisins
2 tsp (10 ml) baking soda
1 tsp (5 ml) vanilla
1 tsp (5 ml) cinnamon
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
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Applicances
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Disease state
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Instructions
- Coarsely chop nuts, carrots, raisins, and apricots individually in a food processor.
- Place each in separate bowl.
- Cream butter and honey in food processer.
- Add egg and vanilla.
- Mix dry ingredients together with 27 grams of the grated almonds, and half of the chopped apricots.
- In separate bowl, mix bananas, carrots, and raisins.
- Alternately add the dry mixture and the banana mixture to the egg mixture.
- Turn into a well buttered cake pan (sprinkled with almond flour).
- Sprinkle top of cake batter with the rest of the almonds and apricots.
- Bake in a slow oven at about 315°F (157°C) for 1 hour until center comes out clean with fork.
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Nutritional Info
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