Irresistible Carrot Cake with Coconut–Lime Frosting

This is a favourite recipe of mine that I’ve tweaked in various ways to make it a little healthier. Instead of using sugar, I’ve swapped it for naturally sweet mashed banana and pure maple syrup and it’s made with omega-rich rapeseed/canola oil (super-healthy coconut oil could be used if you wish). As an alternative to flour, I’ve used wholegrain spelt flour, which provides plenty of fibre and a lower wheat content than traditional wheat flour. When it comes to the topping, forget buttery,