Carrot Cake

Ingredients

• 1 large overripe banana, mashed (the spottier, the better!)

• ½ cup Greek yogurt (plain or vanilla)

• ¼ cup maple syrup

• 2 large eggs

• 1 tsp vanilla extract

• 1 cup oat flour

• ½ cup coconut flour (or additional oat flour for a lighter texture)

• ⅔ cup rolled oats (adds a nice chew)

• 1 tsp baking soda

• 2 tsp ground cinnamon

• ½ tsp ground nutmeg

• Pinch of salt

• 2–3 carrots, finely grated (approx. 1 ¼ cups)

Maple Frosting

• ¼ cup cream cheese, softened

• 3–4 tbsp maple syrup (adjust for desired sweetness)

• 1/3 cup chopped walnuts

Instructions

1. Prep the Oven and Pan: Preheat your oven to 350°F. Grease a standard 9x5-inch loaf pan or line it with parchment paper for easy removal.

2. Mix the Wet Ingredients: In a large bowl, mash the banana until smooth. Whisk in the Greek yogurt, maple syrup, eggs, and vanilla extract until fully combined.

3. Stir in the oat flour, coconut flour, rolled oats, baking soda, cinnamon, nutmeg, and salt. Mix until just combined—the coconut flour will begin to absorb the moisture quickly, so don't let it sit too long before the next step.

4. Gently fold the finely grated carrots into the batter until evenly distributed.

5. Pour the batter into your prepared loaf pan and smooth the top. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.

6. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Note: Ensure the loaf is cold before frosting, otherwise the cream cheese will melt!

7. In a small bowl, whisk the softened cream cheese and maple syrup until smooth. Spread generously over the cooled loaf and sprinkle with walnuts.