Egg-free, dairy-free mini carrot cake 🥕🍌

Put the banana, oil, sugar, carrots, salt, cinnamon and, if you like, the vanilla or orange zest in the blender. Blend until smooth.

Pour the mixture into a bowl and combine it with the flour and baking powder, stirring until you have an even batter.

Pour the batter into the mould and bake in an oven preheated to 180 °C for 35–40 minutes.

Juice the carrot and mix the juice with the icing sugar. Adjust the thickness with more icing sugar, then spread the glaze over the cooled cake.