Linda's Banana-Carrot Cake

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Linda's Banana-Carrot Cake
Linda's Banana-Carrot Cake

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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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Soy Free
Recipe PDF

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

Storage

Notes

This recipe was originally published in  
Used with permission from 
SCD Recipe

Comments

Somebody in the kitch - view from the back while preparing healthy foods. Cutting board with various healthy foodsPink Milkshake and fruits on a white table and pink backgroundWoman stirring in a pot with vegetables.on the stove

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Lactose-Free
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Vegetarian
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