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Preheat your oven to 180°C (350°F) and line a small loaf pan or muffin tin with parchment paper.
Mash the banana in a large mixing bowl until smooth.
Add the grated carrots, oats, cinnamon, nutmeg, salt, and baking powder. Mix well.
Pour in the plant-based milk and vanilla. Stir to combine. Fold in raisins or nuts if using.
Spoon the mixture into your prepared pan and flatten the top.
Bake for 25–30 minutes or until the top is firm and slightly golden.
Cool completely before slicing. The cake firms up more as it cools.
Serving and Storage Tips:
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