Quick and Healthy Banana Carrot Cake (With Oats and Whole-wheat)

There’s something about carrot and banana cakes that I love, ever since we tried them in one of our middle school home science and SUPW classes. I find the spices very warm and festive (and addictive). This is a lighter, healthier, very quick and just as tasty version using carrots, banana, oats and whole-wheat for a satisfying snack/breakfast cake.


  • Makes One 6-Inch Cake
  • 1/2 Cup Grated Carrot (Or Pulsed in Mixer)
  • 1 Ripe Banana
  • 1/2 Cup Powdered/Grated Jaggery (I Used 24 Mantra Brand Organic Jaggery) Or Sugar
  • 1 Egg (Or 1/4 Cup Yogurt)
  • 1/3 Cup Oil
  • 1/4 Tsp Nutmeg Powder
  • 1/4 Tsp Cinnamon Powder
  • 3/4 Cup Whole-wheat Flour
  • 1/4 Tsp Baking Soda
  • 1 Tsp Baking Powder
  • Pinch of Salt
  • 1/2 Cup Instant Oats
  • Chopped Walnuts/Pecans/ Roasted Seeds Optional
  • 1 Tsp Vanilla Essence


Prep: 10 minutes
Cooking: 15 minutes

  1. Preheat oven to 180 C/350F.
  2. Blend oil, sugar/ jaggery, banana and egg (or yoghurt) in a mixer.
  3. Sift together flour, baking powder, baking soda, salt and spice powders into a large bowl. You can leave out the spices and add vanilla essence alone, if you like.
  4. Pour the liquid mixture in and lightly combine.
  5. Add in the carrots and oats. Don’t over mix.
  6. Add nuts or seeds if you prefer.
  7. Stir in gently to just combine. Do not over mix whole-wheat cakes or they will get dense.
  8. Transfer to a greased 6-inch baking tin and level the surface.
  9. Bake at 180 C for 20-25 mins. Check if done at the centre using a skewer.