Gluten-Free Banana Carrot Cake with Coconut Cream

Gather your required ingredients.

Preheat your oven to 180°C (350°F). Grease and line two 18–20 cm (7–8 inch) cake pans with baking paper.

In a bowl, whisk together the gluten-free flour, baking powder, baking soda, and cinnamon.

In another bowl, mash the bananas and combine with syrup, vanilla extract, tahini, melted coconut oil and orange juice until smooth.

Add the wet ingredients to dry ingredients, mixing gently until just combined.

Fold in the grated carrots and orange zest.

Divide the batter evenly between the two prepared pans.

Bake the cakes for 25–30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. 

Let the cake cool completely.

In a saucepan, whisk together the coconut milk, cornstarch, and coconut sugar until fully dissolved.

Cook the contents over medium heat, stirring continuously until thickened significantly.

Remove from the heat, and immediately stir in coconut oil until smooth and glossy. Let the mixture cool at room temperature, stirring occasionally.

Place one cake layer on a serving plate, spreading the top generously with a layer of the coconut cream.

Top with the second cake layer, and cover completely with the remaining cream.

Decorate the surface with dried flower petals, carrot slices in honey, and orange zest.

Refrigerate for at least one hour before serving.