A fluffy, healthy carrot cake made without white flour or sugar, sweetened naturally with bananas and oats.

Scale

2 eggs

2 cups oat flour

1 cup grated carrots

2 mashed bananas

¼ cup milk (dairy or plant-based)

1 tsp baking powder

1 tsp cinnamon

¼ cup chopped walnuts

1 tsp vanilla extract

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1. Preheat oven to 350°F and prepare pan.

2. Whisk oat flour, baking powder, and cinnamon.

3. Beat eggs and stir in bananas, milk, vanilla.

4. Fold wet into dry; add carrots and walnuts.

5. Pour into pan and bake 25–30 min until toothpick is clean.

6. Cool in pan 10 min, then on rack.

Don’t overmix batter.

Grate carrots finely.

Use ripe bananas for sweetness.

Storage: room temp 3 days, fridge 5 days, freeze up to 3 months.