It feels too close to Christmas to be too indulgent but everyone needs a treat now and then.

eggless carrot cake

This cake is actually the result of not being able to find any free-range eggs at my local supermarkets recently rather than any conscious attempt to be healthier. It’s surprisingly light and moist for cake made without eggs.
Although I’m not vegan myself I thought that if I was going to omit the eggs I may as well omit animal fats too and used olive oil for a bit less guilt. I’ve also used honey rather than refined white sugar but that was more for flavour than health reasons, I’m never sure if honey is any better for you than plain old sugar.

eggless carrot cake

The cardamom in this works really well with the sweetness of the carrot and the banana but don’t be too heavy-handed with it or it can taste a little too ‘perfume-y’. Obviously you can mix the nuts through the batter if you prefer but I like the extra crunch that they give when they are scattered across the top.

Ingredients
Serves 9-10

180g self raising flour
90g wholewheat flour
1 tsp (scant)  ground cardamom
1/2 tsp each ground ginger & cinnamon
1 tsp baking powder
pinch salt, ground coriander, ground cloves
2 medium carrots
90g runny honey
2 ripe medium bananas
110ml olive oil
handful chopped cashews (lightly toasted)
3-4 tbs water (optional)

eggless carrot and banana cake

Pre-heat your oven to 180°c. You can toast the cashews in the oven whilst it heats up if you like, just be sure to keep turning them so that they don’t burn.
In a large bowl sift together all of the dry ingredients.
Using a fine grater, grate the carrots, I wash mine but don’t peel them but that really depends on your carrots. Use a fork to mix these through the dry ingredients.
Mash together the banana, oil and honey. Stir this into the carrot/flour mix. If the mixture feels quite thick and stiff then you may need to add the extra water to loosen it slightly.
Pour the batter into a lined baking tin. I used a brownie tin and this quantity filled it quite well. Scatter the cashews over the top and bake for around 30 minutes. Poke it with skewer to check that the cake is cooked through before leaving to cool on a wire rack.

eggless carrot and banana cake