Grain-free Carrot, Banana, Rosemary & Lemon Babycakes

Though a staple banana cake has a special place in our hearts, these babycakes put a spin on a much-loved classic. Adding a hearty dose of carrot, rosemary and lemon adds a bright flavour and savoury notes. This is your one way ticket to winning morning tea.
Recipe & photography by Kelly Gibney

by Faye MacGregor on March 16, 2022


100g room-temperature butter – cut into cubes

½ cup (100g) coconut sugar or light muscovado sugar

1 ripe All Good banana – lightly mashed

5 free-range eggs

Zest of 2 lemons

1 teaspoon good quality vanilla essence

1 rounded teaspoon gluten-free baking powder

1 teaspoon ground ginger

1 1/2 teaspoons ground cinnamon

¼ teaspoon ground nutmeg

½ teaspoon ground cardamom

3 cups (110g) almond meal

½ cup (50g) desiccated coconut

1 rounded teaspoon finely chopped fresh rosemary leaves

1 ½ cups (140g) grated carrot

¾ cup (95g) sultanas or raisins


250g plain cream cheese

25g room-temperature butter – cut into cubes

1 teaspoon good quality vanilla essence

1 rounded tablespoon honey

To garnish: finely chopped pistachio nuts


Preheat oven to 170c.

Place the butter and sugar in a food processor and run until creamy. Add the banana, eggs, lemon zest, vanilla, baking powder and spices. Run the machine until thoroughly mixed, scraping the sides as necessary.

Add the almond meal, coconut and rosemary. Process until well combined.

Spoon the batter into a large bowl and mix the carrot and sultanas through.

Place paper cupcake cases inside the holes of a 12-hole muffin tray. Spoon the batter evenly into each case. The mixture will be very thick and not runny. Bake for 30–35 minutes until a skewer comes out clean when inserted. Leave to cool completely before topping.

Use an electric beater or a food processor to whip together the topping ingredients. Spread over each cake using a palate knife or wide knife.

Store in the fridge in an airtight container for up to four days.

About Kelly

We're always on the hunt for inspiration to keep banana loving monkeys happy. So, we asked Kelly Gibney to help us out. Kelly is a wholefoods writer and Dish magazine columnist, and we're so pleased to be able to share her recipes with you.