Gluten and Dairy Free Individual Carrot & Banana Cake with Maple Frosting

serves / makes 8 individual cakes
25 prep time
25 mins cooking time


Pretty little gluten and dairy free cakes perfect with a cup of tea/coffee for an afternoon treat. This is a less sweet version of carrot cake but I’ve made sure the cake remains moist with the addition of a mashed banana.

This recipe would also work well as a plain loaf cake without the maple frosting, just pour into a 900g loaf tin and bake for 45 minutes.




For the cake:

  • 3 tablespoons olive oil
  • 60g caster sugar
  • 1 egg
  • 125g gluten free self raising flour
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon ground cinnamon
  • 1 medium banana, mashed
  • 1 medium carrot, grated

For the frosting:

  • 150g icing sugar
  • 60g dairy free spread
  • 1 tablespoon maple syrup
  • ground cinnamon for dusting the tops of the cakes


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  1. Preheat the oven to 180 oC
  2. Beat together the olive oil and caster sugar
  3. Beat in the egg
  4. Stir in the flour, xanthan gum, nutmeg, cinnamon, mashed banana and grated carrot
  5. Grease 8 individual cake tins or a muffin tray
  6. Split the cake mix between the 8 cake tins/muffin tray
  7. Bake for 25 minutes
  8. Remove from the tins and allow to cool completely
  9. Beat together the dairy free spread, icing sugar and maple syrup until thick and creamy
  10. Pipe onto the top of the cakes and dust with a little ground cinnamon

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