Coconut Banana Carrot Cake Recipe


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Faith MoserFaith Moser is the creator of eco ike {organic baby t’s + cookbooks full of yummy, healthy and quick recipes for kids and grown-ups}! If you want your kids to grow, live, eat & play green, visit ecoike.com. 

This cake takes the cake! Literally. It’s moist, tender, delicious and, dare I say it for a cake, rather healthy! Loaded with coconut, banana, carrot, cinnamon and zero refined sugar, this will quickly become a go-to recipe! The cake batter is sweetened with maple syrup. It’s so good and perfect for any special ending to a meal!

It is super delicious unadorned, but if you want to top it with a traditional cream cheese frosting, it doesn’t get any better than the one we have! (Warning: the icing recipe is an old-school, sugary-buttery-lick-your-fingers icing, but everything in moderation… right?)

coconut banana carrot cake 

1 cup ripe banana, mashed
2 cups carrots, grated
1/2 cup maple syrup
1/2 cup coconut oil (or butter), melted
4 eggs
2 cups almond flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon vanilla
1/2 cup coconut
1/3-1/2 cup organic raisins (optional)
1/4 cup walnuts, finely chopped (optional)



8-ounce cream cheese, room temperature
2 cups powdered sugar
1/2 cup butter, room temperature
1 teaspoon vanilla
Dash of cinnamon & nutmeg, optional
Drop of milk



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