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2 eggs

medium ripe banana

½ cup canned coconut milk

2 tablespoons melted coconut oil (can also use avocado oil)

½ teaspoon pure vanilla extract

1 cup oat flour

½ cup almond flour

I tsp baking powder

½ tsp baking soda

½ teaspoon cinnamon

½ cup grated carrot

1 cup strained plain greek yogurt

½ ripe medium banana

½ cup plain cream cheese

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1. Preheat the oven to 350 F and lightly butter three 4-inch springform pans

2. In a large bowl (or stand mixer), mash banana and whisk in eggs, coconut oil, coconut milk and vanilla until smooth.

3. In a separate small bowl, add in all the dry ingredients except for the grated carrot to combine.

4. Slowly add dry mixture to wet half at

5. Divide the batter evenly between

6. Transfer filled cake pans to a large baking sheet and bake for 35 minutes or until a toothpick inserted into the center of the cake comes out clean.

7. Transfer baked mini cakes to a cooling rack to cool for 5 minutes or until cool enough to touch and remove cake from spring forms and place cake directly on rack to cool completely before frosting.

8. Frosting: (last 3 ingredients): in a medium bowl mash banana and add in strained yogurt and cream cheese. Blend mixture until whipped and smooth with no visible banana chunks. Frosting can be stored in an airtight container in the fridge for up to 2 days if preparing ahead of time before baking the cake. You can frost your cake with just strained yogurt if you prefer but the banana and cream cheese adds a more creamy and naturally sweetened desirable flavour that's not as sour.

9. Once cooled you can add frosting as desired. I added mine to the middle layers and on top with sprinkles. You can cover it completely or style it with scraped sides to expose some cake beneath the frosting.

10. Cake can be stored in an airtight container in the fridge for 2 days or in the freezer for up to 3 months. See

notes!

By: The Baby Healthnut Cookbook