Prăjitură cu morcovi și banane - Lavinia Dinca Nutrition

I don’t carrot all 😉
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Do you know how it is when you feel the need to satisfy your sweet tooth? Well, that's how I woke up this morning! I already had 3 well-ripened bananas and a terrible craving for carrot cake for a few days, so I decided to combine them. With a creamy texture and irreplaceable flavor, it is a perfect cake for those who want something sweet, but healthy.

And yet… carrots in the cake?

Yes, you might not expect it, but carrots really taste great in cakes. And the color they have… not to mention! In addition to taste, by adding carrots to food, we increase its nutritional value with an addition of beta-carotenes, precursors of vitamin A , which are transformed by the body into active vitamin A. It's worth remembering that vitamin A is a fat-soluble vitamin, so beta-carotenes are also soluble in fat and cannot be digested without it.

In any case, whether we choose to eat raw carrots or… put them in the cake, it is important to add a healthy source of fat to the plate. In this cake I chose to add coconut oil, but for salads or other carrot dishes we can choose any other type of oil or fat source - nuts, seeds, avocado, tahini paste.

Beta-carotenes are partially destroyed in the cooking process, but we should take advantage of every opportunity to enrich our food with nutrients. In the end, 75% is still better than 0%.

Ingredients:

3 medium ripe bananas
100g grated carrot - about 1 medium carrot
200ml plant-based milk
50ml coconut oil - or any other oil
100ml agave syrup - or other sweetener, but it's optional
400g wholemeal flour

Dry ingredients:

1 + 1/2 tsp baking powder
1tsp cinnamon
1/2tsp nutmeg
1/2tsp cloves
1/3tsp salt
raisins/walnuts

Instructions:

1. Preheat the oven to 180 degrees C and line a cake pan with baking paper.

2. Grate the carrots and smash the bananas with a fork, over which add the milk, coconut oil and agave syrup.

3. Put the dry ingredients in a separate bowl and mix.

4.Add the banana and carrot mixture over the dry ingredients and mix gently with a plastic spatula.

5.Put the mixture in the pan and bake for 60 minutes at 180 degrees C.

6. After about an hour, check the dough with a toothpick. If it comes out almost clean (let's not forget that the cake has a moist texture by itself), then it is ready.