Happy Birthday to me,
Happy birthday to me,
I really love carrot cake,
Happy birthday to me!
This carrot cake is a birthday gift to myself and the best part about it…wait…no, the best part is devouring this beauty. But second best is being able to virtually share the gift of cake with all of you! So when you bake and frost and cut devour this recipe in your own kitchen, it’s like we’re connected in a little carroty way.
The frosting. It’s unconventional, but so easy and so creamy. All it is freeze dried bananas and non-dairy milk! I used Trader Joe’s freeze dried banana slices, but any will work. It’s based on my Chocolate Cake Unpops with Stratwberry Frosting, but banana. And every birthday cake needs sprinkles, so the granola sprinkles are a must.
In other news, Feasting on Fruit has finally, FINALLY made it to WordPress! Woohoo!…And phew! It’s been a 3 day uphill trek with lots of googling, some tedious editing of every single post, and way too much HTML. And I don’t even full understand what CSS is, but I used it.
If I didn’t live thousands of miles away, I would give John from Minimalist Baker a humongous hug right now, because his very detailed Foodie Pro Master Setup Guide videos made my life SO much easier! Even though it still took me a while, it would’ve taken even longer without those awesome videos.
So sorry for the brief FF outage, but I hope you like the new site as much as I do. There are still a few bumps and lumps to straighten out, plugins to explore, and font sizes to fix, but I’m slowly coming out of my web designing hole and joining the world again. Well as much as I ever do.
I can’t wait to get back to less technical stuff and more tasty stuff! Like cake…
Fruity Frosted Carrot Cake
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 80 minutes
- Yield: 6 servings 1x
Ingredients
- 1 1/2 cup rolled oats
- 2 medium carrots (about 3/4 cup grated)
- 1 cup dates
- 1 cup water
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 cup coconut sugar (see note)
- CREAMY BANANA FROSTING
- 2 cups freeze dried bananas (one 2.5 oz package)
- 1/2 cup non-dairy milk
- GRANOLA SPRINKLES
- 3/4 cup rolled oats
- 1/2 tsp cinnamon
- 2 tbsp brown rice syrup
Instructions
- FOR THE CAKE: Preheat the oven to 350F.
- Grind the oats into flour.
- In a food processor, combine the dates and water to form a paste.
- Add the carrots. Process until there are no large chunks of carrot left.
- Add the baking powder, spices, and coconut sugar. Process to combine.
- Add the oat flour. Process to form a thick batter. It will be thicker than a normal cake batter.
- Pour the batter into a 6″ round cake pan lined with parchment paper (or oiled). Smooth the top.
- Bake at 350F for approximately 50 minutes, or until the top is domed and no longer squishy in the middle.
- Let the cake cool completely before frosting.
- FOR THE GRANOLA SPRINKLES: Mix everything together with a fork until clumpy.
- Spread out on a lined baking sheet.
- Bake for 10 minutes at 350F. Let it cool.
- FOR THE BANANA FROSTING: Blend everything until smooth.
- Now assemble your glorious cake and devour!
What flavor of cake do you go for on your birthday?
And to my fellow bloggers, what WordPress tips do you have for this WP newb?
I have been craving carrot cake for days! This recipe came at a good time, thanks for sharing 🙂
Oh and happy birthday!
Yep, I psychically knew you were in the mood for carrot cake, that’s why I posted it 😀 haha! Or I am just a huge carrot cake fan too. Thanks for the birthday wishes <3
Happy Birthday lovely!
May this year be the best one ever! ♥
Thank you, you are so sweet <3
Hi Natalie, i was half expecting coconut “cream” type of frosting so you can imagine how over the moon i am seeing you actually used dried bananas. This is why you’re so unique and I love your recipes! I cant wait to try the frosting and yes yes let’s not forget the cake!
Happy Birthday and your website is great!
Petra xxx
Coconuts or cashews, it is almost always one of those two suspects! But I’m glad I could surprise you, and I have a feeling you will love the frosting. Hopefully freeze dried bananas aren’t too scarce in London like the purple sweet potatoes 😀 haha Thanks girl <3
Happy Birthday!
I was waiting to see what kind of oil-free healthy cake goodness you’d have to share when I saw this on instagram ;). Love everything about this cake — definitely unconventional! Especially those sprinkles <3
Thanks Audrey! It’s always a fun to surprise to go check out the ingredients behind the yummy pics 😀 Yes unconventional is definitely my style too, we think alike when it comes to breaking the baking rules!
Oh man this looks incredible!! I hope you had a wonderful birthday <3
John posted that guide actually the day after I had downloaded Foodie Pro and had been smacking my head trying to figure it out on my own. I was so happy I could have cried hahah!
Oh what perfect timing! That guide is a beautiful, beautiful thing!! Minimalist Baker has it all 😀
YAY!!! It’s so much easier to comment on your blog now <3 WordPress is where it's at to be a professional 😉 hahahaha! And the foodie theme is the best! And you're blog is beautiful, this cake is beautiful (carrot cake is my favorite!) Plus granola….duh!, and happy birthday for the thousandth time! XOXOXOXOXOXOXO
WordPress is where it’s at for EASY designing and posting and formatting too. And I’m just beginning to explore the vast, vast world of plugins…it’s kind of exciting 😀 Thank you XOXO
I came here and immediately thought.. okay…something is different. Congrats on the redesign! It’s pretty!
I’ve made the jump to foodie pro too a few days ago and I love it. It’s so much cleaner now.
And happy birthday ^.^
the cake looks delicious!
Thanks! Yeah it was a jump that needed to happen, but I kept putting it off! It seems like lots of people are switching over, I’ll have to go check out your new look 🙂
It’s my first time stopping by so hi and – belated – happy Birthday! The idea for this cake is absolutely incredible from the base over the banana frosting to the sprinkles! How do you come up with recipes like that?!
I’m so glad you came, welcome!! Thank you for the kind words, I’m not even really sure where these ideas come from to be honest, they just pop into my head from who knows where. If only my finance homework was as effortless as cake recipes 😀 haha
Hlad you said that about leaving sugar out, I hate it! I never ice either!
This cake sounds superb now, and it rises so well too. Happy birthday to you too.
I sing happy birthday to me on. Mine too! Made me laugh to think of another, shall we say, ever so slightly eccentric out there!
Hahaha yes definitely eccentric, I like that description 😀 And yep it’s still delicious without the sugar! Enjoy!
?
Hi Natalie,
the cake came out Compressed.
is this supposed to be the texture of the cake?
No it should be light and fluffy😕 Did you make any changes or subs?
The only thing i remember is that the baking powder was almost full…
Maby the baking powder was expired…
I just found out that i have 2 kind of baking powder. one of them was expired at 12.2019 🙁
I don’t know what i used…
Now i must try it again!!! 🙂
Oh that could definitely be it! It does expire and lose its effectiveness. Hope the next one turns out perfect🤗🍰