Carrot Cinnamon Oat Cake with Peanut Sauce
Refined-sugar-free autumn spice cake
Moist banana-carrot oat cake topped with a silky peanut-honey sauce — naturally sweet and warmly spiced.
Equipment
Ingredients
Cake Batter
ripe banana (mashed)
2 piece
carrot (grated)
1 piece
egg
1 piece
ground cinnamon
1 teaspoon
baking soda
1 teaspoon
rolled oats
0.75 cup
Peanut Sauce
milk
0.75 cup
unsweetened peanut butter
1 tablespoon
honey
1 teaspoon
Instructions
Prepare the cake batter
Mash the bananas, then mix in grated carrot, egg, cinnamon, and baking soda.
Add oats
Stir in the rolled oats until fully combined.
Bake the cake
Transfer the batter to a greased small loaf pan and bake in a preheated 180°C oven.
Prepare the peanut sauce
Combine milk and peanut butter in a small pot; bring to a boil, then simmer 1 minute. Remove from heat and stir in honey.
Finish and serve
Let the cake rest 10 minutes, then drizzle warm sauce over slices.
Original recipe
Storage
Store sauce separately; cake freezes well without sauce.
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