This is carrot cake but not like you know it. It’s infused with chai spice and sweetened naturally with bananas and dates for a deliciously nutritious bite. But be warned, one slice is never enough!


• 1 cup self raising flour
• 1 tsp bicarbonate soda
• 1 tsp baking powder
• 3 medium sized ripe bananas
• 1/2 cup of wholemeal flour
• 1 large carrot grated
• 1/2 cup of vegetable oil
• 1/2 cup dairy free or non dairy milk – I used almond milk
• 1/4 tsp chai spice
• 1/4 tsp fennel and clove spice or mixed spice
• 1/3rd cup of chopped mixed walnuts and dates
• 1 tbs of apple cider vinegar

• 1/4 slab of any dark chocolate
• 2 tbs coconut milk
• 1 tbs maple syrup


1 Pre heat the oven 180 degrees Celsius, gas mark 4.
2 Line a loaf tin with grease proof paper.
3 In a large bowl add the flours, chai spice, baking powder and bicarbonate soda and mix.
4 In another bowl mash the bananas and carrots, add the oil, milk and vinegar and combine.
5 Add the wet mixture to the dry ingredients and fold until combined. Add in the chopped dates and walnuts and mix.
6 Pour the cake batter into the loaf tin and bake for 35 minutes until golden. Insert a skewer to check if cake is cooked. If it comes out clean the cake is ready.
7 To make the frosting melt the dark chocolate, add the coconut milk and syrup and spread over the cake. This cake is great served with custard or yoghurt.

Follow me on Instagram & tag #gopisrecipes to show your own creation!

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