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eggless chocolate banana carrot cake recipe | eggless cake recipes

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this chocolate banana carrot cake is rich and dense. i have frosted the cake with chocolate icing and it was worth the effort i put in frosting the cake.

this cake recipe was in the drafts for a long time. what better time than to post now on the occasion of christmas.

this chocolate banana carrot cake is again an eggless and a dairy free cake recipe. here i have used banana & carrot puree in the cake and this what makes it a dense cake. the flavors and taste of banana and carrot is not evident as the chocolate overpowers them.

i have used only all purpose flour in this cake recipe. but you can make it with half-half of whole wheat and all purpose flour. with the bananas and carrots in the cake, all i can say is that this is a healthy cake.

before moving on to the recipe details, i would like to share that i was featured in the recent december 12 issue of the smart life magazine. this is a monthly magazine from the manorama group of publications. if you can get a copy in your city, then do read.

you might also love to check these eggless cake recipes:

  1. eggless vanilla cake
  2. eggless black forest cake
  3. eggless christmas fruit cake
  4. basic eggless chocolate cake
  5. chocolate cake in pressure cooker
  6. eggless christmas wine fruit cake recipe

chocolate banana carrot cake recipe below:

 

4.45 from 9 votes
chocolate banana carrot cake recipe
prep time
15 mins
cook time
40 mins
total time
55 mins
 

chocolate banana carrot cake recipe - a dense, moist and healthy cake made from bananas, carrot and chocolate. eggless and dairy free recipe

course: desserts
servings: 4 to 5
author: dassana amit
ingredients (1 cup = 250 ml)
for the cake
  • 4 medium size bananas
  • 1 cup chopped carrots
  • 1.75 cup all purpose flour (maida)
  • ¾ cup demerara sugar or powdered sugar
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ cup cocoa powder
  • 1 cup water or milk
  • ½ cup oil or melted butter
  • 1 teaspoon vanilla extract or ½ teaspoon vanilla powder
  • a pinch of salt
for the chocolate icing
  • 125 grams dark chocolate
  • ½ cup oil or butter
  • some icing sugar or powdered sugar as required (optional)
how to make recipe
preparing the cake
  1. grease and prepare a 6-7 inches diameter round cake pan.
  2. preheat the oven to 180 degrees celsius or 356 degrees fahrenheit.
  3. seive the flour with the salt, cocoa powder, baking powder and baking soda.
  4. puree the bananas and carrot together in a blender.
  5. mix the liquid ingredients together i.e the banana-carrot puree, water and oil.
  6. add demerara sugar to this liquid mixture and mix well.
  7. now add the liquid mixture to the dry ingredients.
  8. add the vanilla extract or vanilla powder.
  9. mix very well and uniformly.
  10. pour into a greased pan.
  11. bake in a preheated oven at 180 degrees celsius or or 356 degrees fahrenheit, for 35-40 minutes or until done.
  12. when the cake is baking we can prepare the icing and keep it ready.
making the chocolate icing:
  1. chop the chocolate.
  2. in a pan on a double boiler melt the chocolate with the oil.
  3. just let the chocolate melt. don't overcook.
  4. stir and mix well,
  5. let this mixture cool.
  6. you can also microwave both the chocolate and oil on medium powder till the chocolate begins to melt.
  7. when you remove from the microwave, the chocolate would be still melting.
  8. just mix the icing well and if you see pieces of chocolate, then again microwave for some seconds or a minute.
  9. if you want you can add some icing sugar to the frosting mixture. add the sugar when you are melting the chocolate.
icing the cake:
  1. when the cake cool down, then remove it from the pan.
  2. spread the chocolate icing directly with a palette knife on the top of the cake.
  3. you can also pour the icing into a piped bag and do the icing on the cake.
  4. refrigerating the chocolate banana carrot cake along with the icing, makes the icing settle on the cake and forms a thick layer.
recipe notes

few tips for chocolate banana carrot cake recipe:
1. instead of oil you can use butter.
2. instead of water you can use milk - dairy milk or cashew, almond or soy milk.
3. the mixing of the wet ingredients with the dry ingredients have to be done properly. if not done properly, then the cake does is not even in texture and does not rise well.




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This post was last modified on April 10, 2017, 2:19 pm

    Categories Eggless CakesFestival RecipesInternational CuisinesKids RecipesVegan Recipes

View Comments (79)

  • Your cake looks so perfect and healthy...i also make this cake but mine is not as dense as yours, may be I need to add in more carot puree in my recipe. Will try this version, it's really healthy and a perfect xmas treat :)!

  • Hi Dassana,
    WOW!! What a gorgeous cake and I love how you made it -ever would have occurred to me. It looks so moist and delicious. All of your photos are beautiful, but I was attracted to the one with candle. (I have been experimenting with candlelight lately.) I hope you'll share your photo in the community:)

  • i tried out carrot banana combo.but didn`used chocolate....its really luking gorgeous....n cool cliks...nice blog u have vth wonderful recipes.
    BTW Iam back to blogging..plz visit my space n if gets sum time check out my new FB page dear.Thanks in advance..
    Maha

  • Hi Dassana

    Congratulations on the feature!!!! The cake looks soo tempting. I will definitely give it a try for Christmas :)
    Wanted to check if I can make the same in microwave on the convection mode? do i need to adjust the recipe somehow for the same?
    Also, the usual ripe bananas will do for this recipe?
    please let me know.

    I cant wait to try this recipe :)

    Congrats again
    Richa

  • hi dassana, I was lead to your amazing blog by this ultra tempting and a chocoholics(read me) dream come true cake pic on foodgawker!!! Awesome is the word , will definitely try it soon.

  • Thank you, I baked this cake for my bday, it was very yummy a total success. The icing was raw: avocado, cocoa and honey. Cheers!

  • Banana, carrot, chocolate... OMG, what is not there in this cake to not to drool over!!
    Love the moisture over the cake, looks perfect and I'm sure it tasted divine!

  • I tried this recipe. First I baked for 45 mins and checked, but it wasn't cooked. And again 15mins and 30 mins, still it was the same. I followed all the instruction as you mentioned except I added 3 bananas cause I live in US and here the bananas are large compared to the Indian ones. What did I do wrong? Please reply.
    Thanks
    Priya.

    • not sure what went wrong priya. the batter when it becomes tender or uncooked can be due to some factors like undermixed batter or too much sugar or flour quality or the oven temperature. difficult to pinpoint any one reason. the cake has been tried by many readers. i have even got a few tweets and emails on this recipe. so don't know what must have gone wrong.

  • Hi Dassana

    I was planning to bake this cake for my brother's bday. though wanted to know if i can use the carrots available these days for this cake. The carrots are the ooty carrots and are not as tender or sweet as the ones available in winters. pls advise if i need to alter the recipe for these carrots.
    Thanks a lot..
    richa :)

  • Hi Dassana,

    Thank you for sharing this recipe.. It looks wonderful. Just a quick question. Would the recipe still work if I substituted the powdered sugar for another type.. such as coconut sugar?

    Thank you.

    - Anastasia xx

    • hi anastasia. i think there should be no issues. i also use coconut sugar in cakes and never had any issues with it. only the taste and flavor will change. thats it.

  • Hi Dassana,How are you.I am going to make this chocolate banana carrot cake with out banana and carrot. I do not have flaxseed. Hence what to subsitute for egg. Can I use baking soda, baking powder and oil as egg substitute.Will I get the softness in the cake. Please suggest.I want to make tomorrow.
    Thank you
    ansuya

  • Hi Dassana,
    Today I made this cake .As I wanted to avoid too much of oil and butter , I did not use this while making the chocolate icing.The cake was superb but the chocolate icing on top was hard after refrigerating and it was breaking when cutting the cake.Any suggestions. Thanks a lot for the wonderful cake recipe.
    ansuya

  • Hi Dassana
    I forgot to mention that I used cuisine chocolates which already had sugar and butter,I just melted it and spread on the cake.After refrigerating , it became hard and the chocolate was breaking on cutting them.Otherwise the cake was great and already it is over . Thanks once again.
    ansuya

    • it depends upon the proportion of chocolate and butter or oil. since the chocolate you used was a kind of processed ready to eat chocolate, it will break. it will solidify on cooling and break. but good to know that the cake turned out good.

  • Hi Dassana....i was going to try this cake today...but i have got only two bananas so can i reduce the proportion of the ingredients and make it also can i also use eggs instead of flaxseeds as i have them and want to use it. :)

  • Unfortunately, mine refused to set as well. I just turned up the heat to 300 and it's been in for 15 so far. Still the center isn't even close. I hope I can get into turn out okay, but the low temperature and short cooking time did not work out for me at all :(

    • kristin, i am sorry to hear this. but the temperature in a oven varies from oven to oven. so the time can not be same for every oven. so one has to bake in less time or more time. please use your judgement.

  • I agree with Priya! I've tried this recipe twice and both times it does not cook through- no matter what. I follow the recipe exactly each time. Very frustrated having now wasted so much time& ingredients! The cake is like a rock on the outside and has not risen and uncooked in the centre.
    I wonder what it could be if everyone else seems to have had success!

    • something is going wrong, which will be difficult to pinpoint. it can be anything, preheating time, oven temperatures, size of pan, mixing etc. some readers have made this cake with success. when i also baked, i did not have any issues.

  • Hi,
    I gave this a go & after baking at 180 F for about 20 minutes I reread the instructions & realized it said 180 C... Which is 356 F for those of us in the USA... Might be why some folks are having problems with it not cooking through.
    It smells good & I will let you know how it turns out.
    Best regards,
    Tara

    • thanks tara. usually i assume that readers will get the celsius part and make the changes accordingly to fahrenheit. but realized it does not work that way :-)
      i have updated the recipe now. do share your feedback.

  • Hi,
    I like ur recipes and I also cook them.it tastes yummy.thanks a lot.I have a request for eggless cakes in pressure cooker.actually I don't want to give my son the oven cooked cakes.
    Thanks

    • welcome manisha. i am already thinking of adding a post on how to make cake in pressure cooker. hope i am able to add soon.

  • Hi,

    Please can you advise if this recipe would work with whole wheat flour instead of maida? If I don't put in any sugar would it still work (for diabetics)?

    Thanks
    Asha

    • hi asha, just add 1.25 to 1.5 cups of whole wheat flour. it will work if you don't add any sugar. in case if the batter looks thick, then just add a few tbsps of milk or water.

  • Hi,
    I just started using Microwave with convection oven . I am having one borossil glass rectangular dish, i want to ask can i use that for baking cakes in convection.. my fear is, will it break if i keep in the convection mode for more than 30-40 mins.. i like many baking dishes in ur site,its easy n tempting but i m not having that aluminum utensils now for baking..so using Only GLASS dish which bake recepies i can do..plz suggest..
    like can i do bread,cookies,cakes....what things i should be careful of?
    thank u ...i daily visit ur site n pin it on my mobile starting page also..very gud effort n work u r doing.. daily boring recepies r getting very gud twist now..thanks again

    • hi suruchi, you can use oven safe borosil pan in the convection mode. don't worry it does not break. i use them for making puddings or biryanis. glass will conduct heat faster than metal. so the time will differ. i have baked breads also in borosil pans and they come out pretty good. you can also lower the heat by 20 to 25 degrees celsius due to the fast conducting heat property of glass. also remember to grease the pan very well. otherwise the cake can get stuck. since glass retains heat for a longer period of time, i would suggest to remove the cake as soon as its done. as the heat will continue to cook the cake even at room temperature. the time to bake will be less than whats mentioned in the recipe. so you will have to keep a check. you can bake cakes, loaves, cookies, pasta easily in a glass pan. just be doubly sure that the glass pan is oven safe.

  • It came out very dense and raw . I decided to cut it and bake it again to eat it like fudge cookies . But it didn't work for me at all as a cake .

    • Denseness is because the batter has been mixed too much. Too much mixing of batters in cake forms gluten strands and the batter becomes doughy like a chapati atta. If this happens then the cake will be dense or hard and won't even bake properly.

  • I Dassana I tried this cake recipe and it was simply awesome.I m a regular follower of your recipes .I love the simplicity you add to your recipes. The photographs really make cooking very easy.It seems you are really around when I cook.Thanku for making our lives easy

    • thankyou jaspreet for your encouragement and kind words :) pleased to know you follow our blog regularly.

  • Hi Dassana...I have baked banana bread and banana cake using your recipes a couple of times. It had always turned out delicious. I would like to try this banana-carrot cake recipe but minus the cocoa powder. Would I need to change the amount for the other ingredients? Secondly, can I use a loaf pan instead of a round pan for this recipe ?Thirdly, can I include raisins and cashews as part of the ingredients? Appreciate your reply. Thank you.

    • thanks selvi for the positive reviews on both the banana bread and banana cake recipe. the cocoa powder cannot be substituted. if you remove cocoa powder, the recipe will change. the other proportions of the ingredients will change. so you will have to experiment. yes you can add raisins and cashews.

  • Hi Dassana
    I made this cake today as my parents don’t like eggs. It came out really nice in the microwave convection oven. I have recently moved back to India and wanted to ask , is the microwave convection oven the best here? Or are there any nice ovens available you can recommend ?
    Kind Regards
    RA

    • thanks RA for sharing this lovely feedback. in india you will get OTG which are regular ovens with or without convection (convection here is the fan which is there in some models). there are good options. previously i was using philips 18 litre oven which was good and belonged to the landlord. when we moved i purchased a bajaj 35 litre OTG which is also good. currently i do all baking in bajaj OTG. so there are options like bajaj, philips and morphy richards and some more brands. you can read reviews online and then decide which one is best.

  • Hello Dassana, I am a huge fan of yours. The cake turned out great. I had previously baked chocolate cake using your recipe. That was also simple and delicious. But I think it was more moist than this banana, carrot and chocolate cake. Is it supposed to be less moist than the chocolate cake (your recipe)? Just wondering if I did something wrong. Although it tastes delicious.

    • thanks swathi. the chocolate cake is more moist than this chocolate banana carrot cake. i don't think you have done anything wrong. depending on the recipe and use of ingredients the cake can be less moist or more moist.

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