Carrot Banana Bonanza Cakes Recipe

Ingredients

• ¼ cup (60 ml) vegetable oil
• ¼ cup (60 ml) rice milk, safe milk alternative, or water
• ¾ cup (170 g) packed brown sugar
• 2 bananas, sliced
• 1 cup (125 g) Bob’s Red Mill white rice flour
• 1 teaspoon (4.6 g) baking powder
• ½ teaspoon (2.3 g) baking soda
• 1 teaspoon (2.3 g) ground cinnamon
• Dash of salt
• ½ cup (60 g) finely grated carrots
• 2 tablespoons (18 g) sunflower seeds kernels
• ¼ cup (40 g) sulfite-free raisins

• ½ cup (60 g) powdered sugar
• ½ teaspoon (1.2 g) ground cinnamon
• 2 teaspoons (5 to 10 ml) rice milk, safe milk alternative, or water

1. Preheat oven to 350°F (180°C, or gas mark 4)
2. To make the bars: In a food processor, combine the oil, milk, brown sugar, and bananas and blend until smooth. Add the fl our and the next 4 ingredients (through salt) and pulse until well combined. Stir in the shredded carrots. After the carrots are well incorporated, stir in the sunflower seeds and raisins
3. Pour batter into a greased 8-inch (20-cm) square pan.
4. Bake for about 25 minutes, or until cake feels firm to the touch in the center. Let cool completely
5. To make the frosting: Cream together all the frosting ingredients. Add additional rice milk until you reach the desired consistency.
6. Drizzle the frosting over the cake in the pan and then cut out into bars. Sprinkle additional cinnamon on top, if desired.