Healthy carrot and banana cakes | UK family vlogger

Rachel Brady

This is a great recipe to have up your sleeve. Perfect when mums come over with kids, great as an after school snack, lovely as a lunch box staple. My son LOVES them – and they freeze really well too. Recipe below!

150g coconut oil, melted
125g maple syrup or honey
3 carrots, grated
2 bananas, mashed
5 tablespoons of chia seeds (optional)
1 teaspoon cinnamon
1 teaspoon vanilla essence
250g flour – I used buckwheat but plain is fine
1 teaspoon baking powder
Frosting (optional):
4 tablespoons cream cheese
4 tablespoons Greek yoghurt
4 tablespoons icing sugar
1/2 teaspoon vanilla essence
– Preheat oven to 180C.
– Mix melted oil and syrup. Add carrots and bananas. Now eggs, seeds, vanilla, cinnamon. Mix.
– Fold in flour and baking powder gradually.
– Pop in cases on a cake tray. Bake for 15 mins.
– Waut to cool and frost – if using. I frost half and freeze half.
– You’ll need to do 2 trays or 12 as this makes 24 cakes.


I am a UK family food vlogger, probably best known for my family food blog, Well Worn Whisk. As well as easy and wholesome recipe vlogs, here on my YouTube channel you will find family vlogs, home and style vlogs, country life vlogs – and the occasional random vlog too!
Snapchat: rachelbrady79

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