Ingredients

• 175g coconut sugar
• 100g melted coconut oil/softened butter
• 1 banana, mashed
• 3 eggs
• 150g carrot, grated
• Zest and juice of one orange
• 100g sultanas
• 175g wholemeal flour
• 1tsp cinnamon
• 1tsp ginger
• 1tsp bicarbonate of soda
• ½ tsp nutmeg
• 250g quark
• 1tbsp honey

Cooking Directions

1. Preheat your oven to 170 degrees (for fan ovens) and line a cake or loaf tin with baking paper.
2. Whisk the butter/coconut oil with the coconut sugar until light and fluffy, add the banana and continue to whisk on high speed until well combined.
3. Add the eggs, carrot, sultanas and most of the orange juice and zest (reserve a little of each for the frosting) whilst mixing at a low speed.
4. Add the spices, bicarb and flour and fold in until just combined, be careful not to overmix here.
5. Pour into your baking tin, cover with additional baking paper to prevent the top from burning. Bake for 45-60 minutes until a skewer comes out clean.
6. Remove from the oven and leave to cool completely.
7. Combine the quark, honey and remaining orange juice/zest and use to ice the top of the cake.

Tips

You could also make this into a tray bake or cupcakes, just be sure to reduce the cooking time appropriately.