Carrot Banana Oat Cake with Walnuts
Healthy carrot banana oat cake with walnuts, made without flour and with simple ingredients. Soft, moist and nourishing – a great breakfast or snack for the whole family.
Ingredients
- 2 cups rolled oats
- ½ cup walnuts finely chopped
- ½ cup warm milk
- 2 large eggs
- 1 medium ripe banana
- medium carrot finely chopped or grated
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ cup sour cream full-fat
Optional:
- powdered sugar
- extra chopped walnuts for serving
Instructions
- Peel the banana and mash it with a fork until you get a smooth puree.
- Finely chop the carrot in a blender, then transfer it to a bowl together with the banana puree and the oats. If the oats are very large, briefly pulse them in the blender as well. Mix everything together.
- Add the sugar, baking powder and vanilla to the oat mixture and stir well to combine.
- Wash and dry the eggs, then add them to the oat mixture. Mix again until the eggs are fully incorporated.
- Pour the warm milk over all the ingredients and let the mixture rest for 15 minutes so the oats can swell and the batter thickens.
- Add the ground walnuts to the batter, keeping 1–2 tbsp aside for decoration if desired.
- Stir the batter well and let it rest for another 5 minutes.
- Pour the oat batter into a silicone baking pan and bake at 350°F (180°C) for 20–25 minutes.
- Let the carrot cake cool completely in the pan.
- Flip the silicone pan over to release the cake onto a serving plate.
- Dust the top with powdered sugar if desired.
- Spread a thick layer of sour cream over the top and sprinkle with the reserved walnuts.
- Let the dessert cool slightly, then slice it into pieces and serve.