gluten-free carrot cake

Looking for a carrot cake that actually keeps you satisfied and supports steady blood sugar, without compromising on that touch of luxury? This is a hearty, rustic treat for anyone who values functional ingredients and wants to enjoy a bake that is fully Paleo. By combining banana flour and coconut flour, we create a cake with a character all of its own – naturally dense and satisfying, with a texture that leans towards the crumbly side yet stays moist thanks to the generous amount of carrots.

Banana flour, or plantain flour, works as a stable Paleo-approved source of starch, rich in potassium and magnesium, giving the cake both structure and a fine mineral boost. Coconut flour complements it with its high content of dietary fibre and beneficial fatty acids, while also acting as an effective moisture absorber. Together with coconut sugar, which has a lower glycaemic index than regular sugar, the cake takes on a deep caramelised note that balances the spices perfectly. It is a mindful choice for steadier energy levels and a happy tummy, as the base is also entirely low-FODMAP and free from both grains and dairy.

Batter

• 3 large ripe bananas + 1 extra banana for decoration
• 2 eggs (beaten)
• 0.8 dl coconut oil (melted)
• 0.8 dl coconut syrup (or honey)
• 1 tsp da Carla apple cider vinegar
• 1 tsp vanilla extract (optional)
• 3 dl da Carla banana flour
• 1 tsp bicarbonate of soda
• 1 tsp cinnamon
• 2 pinches of salt

Instructions

• Preheat the oven to 175°C.
• Line a loaf tin (approx. 1.5 litres) with baking paper or grease it with a little coconut oil.
• Mash the bananas until completely smooth in a bowl. Stir in the melted coconut oil, coconut syrup, beaten eggs, vinegar and vanilla.
• In a separate bowl, mix the banana flour, bicarbonate of soda, cinnamon and salt evenly.
• Fold the dry ingredients into the banana mixture. Stir only until everything is just combined.
• Pour the batter into the tin. Halve a banana lengthways and place the halves on top of the batter, cut side up.
• Bake in the middle of the oven for 45–55 minutes. Check with a skewer that the loaf is baked through.
• Let the loaf cool completely in the tin before slicing.