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This Carrot Cake Banana Bread recipe combines the best of both worlds for a treat you’re going to love. Made with maple syrup, cinnamon, nutmeg, and pecans or walnuts for a flavor-packed dessert!
A delicious blend of two dessert favorites
Carrot cake and banana bread are, own their own, both wildly delicious. So why not combine them? Today, I’m showing you how to make this fabulous carrot cake banana bread dessert recipe. It’s guaranteed to become your new favorite!
For the bread we bring together a combination of bananas, maple syrup, cinnamon, nutmeg, carrots, and more, along with a delicious 5 ingredient cream cheese frosting. There’s even a way to make it vegan!
Ingredients in this banana and carrot bread
This recipe is made in two parts: the bread and the cream cheese frosting. Below is everything you’ll need!
Carrot Cake Banana Bread
- Bananas: Begin with 2 medium overripe bananas. They’ll need to be mashed before using in the recipe.
- Eggs: Next up, 2 eggs! These will need to be whisked.
- Coconut oil: Help the bread achieve a nice and moist texture by using 1/2 cup of melted coconut oil.
- Maple syrup: Then, use 1/2 cup of maple syrup for an all natural sweetener.
- Vanilla extract: Vanilla is a must in this carrot and banana bread. Use 1 tsp.
- Flour: Next is the flour. 1.5 cups of white whole wheat flour will create a dense yet fluffy result.
- Baking soda: Use 1 tsp of baking soda to help the bread cook properly.
- Spices: Now for the flavor! Include 1/2 tsp of salt, 1/2 tsp of cinnamon, and 1/4 tsp of nutmeg.
- Carrots: You can’t have carrot cake banana bread without the carrots! Use 1 cup of grated carrots. You can use pre-shredded carrot or grate them yourself.
- Nuts: Add a bit of crunch with 1/2 cup of nuts. Use either walnuts or pecans, and chop them before adding to the recipe.
- Raisins: With the addition of 1/2 cup of raisins, the bread is complete!
Cream Cheese Frosting
- Cream cheese: The frosting base starts with 1 8oz block of softened cream cheese.
- Butter: Then, add 2 tbsp of softened butter.
- Powdered sugar: Next, create more of a frosting texture by adding 1 cup of powdered sugar.
- Cinnamon: Use 1/4 tsp of cinnamon for a bit of flavor.
- Vanilla extract: Last but not least, finish off the frosting with 1/2 tsp of vanilla extract.
Tools used to make this banana and carrot loaf
To make this banana and carrot loaf, you’ll need a few kitchen tools. Before you get started, gather the following:
- Bread pan
- Nonstick spray or parchment paper
- Large mixing bowl
- Whisk
- Medium mixing bowl
- Stirring utensil
- Vegetable grater
- Hand mixer
- Measuring cups: 1/4 tsp, 1/2 tsp, 1 tsp, 1 tbsp, 1/2 cup, and 1 cup
How to make carrot cake banana bread
Ready to make this banana bread with carrots? Let’s dive in! You can expect this recipe to take around 10-15 minutes of prep time and a 45-55 minutes of baking time.
First, preheat the oven to 350°F and prepare a bread loaf pan with nonstick spray or parchment paper.
Then, in a large bowl, whisk together the mashed ripe bananas and eggs.
Add the oil, maple syrup, and vanilla, and stir until combined.
In a medium bowl, stir together the flour, baking soda, salt, cinnamon, nutmeg.
Then, add the dry ingredients to the wet ingredients and stir until fully combined.
Add the grated carrots, nuts, and raisins and stir in any desired mix-ins.
Next, pour the batter into a prepared bread pan and bake in the oven for 45-55 minutes or until a toothpick inserted comes out clean.
While the bread bakes, use a hand mixer to blend together the softened cream cheese and butter. Once smooth, blend in the powdered sugar. Then, mix in the cinnamon and vanilla.
When the loaf is completely cooled, ice the top of the bread.
Substitution Tip
Recipe Tips
Can I make the frosting vegan?
Absolutely! To do so, start by soaking 1.5 cups of raw cashews in hot water for at least 2 hours (overnight preferred). Then, combine with 1/2 cup of filtered water, maple syrup, vanilla, and a pinch of salt.
Is it better to use butter or oil in carrot cake?
Either can work! Oil makes cakes and breads moister, while butter contributes to the flavor. Some recipes use both. Ours uses coconut oil for the best texture!
What causes a cake to not be moist?
A variety of things can cause a cake to wind up dry. Those include using too much flour (measure carefully!), not using enough oil, or simply baking the bread for too long. Be sure to follow the directions precisely, and your bread will turn out just fine!
If you liked this recipe, you’ll want to try these!
Want to try some similar recipes? Here are some ideas. The carrot cake pancakes are to die for!
- Healthy Carrot Cake Pancakes with Cream Cheese Frosting
- Banana Bread Baked Oatmeal
- Healthy Banana Cupcakes with Cream Cheese Frosting
- Carrot Cake Oatmeal Breakfast Cookies
Carrot Cake Banana Bread
This Carrot Cake Banana Bread recipe combines the best of both worlds for a treat you’re going to love. Made with maple syrup, cinnamon, nutmeg, and pecans or walnuts for a flavor-packed dessert!
Ingredients
Carrot Cake Banana Bread
- 2 medium overripe bananas, mashed
- 2 eggs, whisked
- 1/2 cup melted coconut oil
- 1/2 cup maple syrup
- 1 tsp vanilla
- 1 1/2 cups white whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup grated carrots
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins
Cream Cheese Frosting:
- 1 8oz block cream cheese, softened
- 2 tbsp butter, softened
- 1 cup powdered sugar
- 1/4 tsp cinnamon
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350F and prepare bread pan with nonstick spray or parchment paper.
- In a large bowl, whisk together mashed bananas and eggs.
- Add in oil, maple syrup, and vanilla. Stir till combined.
- In a medium bowl, stir together flour, baking soda, salt, cinnamon, nutmeg.
- Add dry ingredients into wet ingredients and stir until fully combined.
- Add in grated carrots, nuts, and raisins.
- Stir in any desired mix-ins.
- Pour into prepared bread pan and bake in oven for 45-55 minutes or until toothpick inserted comes out clean.
- While baking, using a hand mixer to blend together softened cream cheese and butter. Once smooth, blend in powdered sugar. Then mix in cinnamon and vanilla.
- When loaf is COMPLETELY cooled, ice the top of the bread.
- Enjoy!
Notes
Alternate Vegan Frosting:
- 1.5 cup raw cashews, soaked overnight or in hot water for at least 2 hours
- 1/2 cup filtered water
- 3 Tbsp maple syrup
- 1 tsp vanilla
- Pinch of salt
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Tom says
I was intrigued by the combination of banana and carrots, and have wanted to try making a cashew cream frosting for a while. All delicious! I agree the cashew cream pairs really nicely with the bread. Will definitely make this again!
★★★★★
Erin says
Hi Tom, thank you so much for sharing! I am so happy you enjoyed it and all the flavors. 🙂
Emily says
This is by far my favourite muffin recipe to date! Texture and flavour were amazing. I typically don’t use wheat flour so I milled oats instead and threw in some flaxseeds and grated some ginger. Everything else was the same. Thank you so much for this!!
Erin says
Hi Emily! Thank you so much for the kind words. I am so happy you like it and made it your own. 🙂
Bill says
This was fun and easy to make. My son loved doing it.
★★★★★
Erin says
Hi Bill! I am so happy he loves the bread!
Julie says
Turned out wonderful! Thanks for the recipe.
★★★★★
Erin says
Hi Julie! I’m so happy you liked the bread!!
Erin N says
Made this but in muffin form and they taste great! 🙂 I was too inpatient to make the topping but am definitely going to next time!
★★★★★
Erin says
Hi Erin! What a great idea! I definitely recommend the topping next time! Let me know how it goes! 🙂
sarah says
Hi, this recipe is so dry- should it be? the batter was really thick like wet dough….i followed the recipe exactly so not sure what has happened or if it should be like this….
Erin says
Hi Sarah, I haven’t heard that from anyone else so seems as if there must have been a measuring error. Let me know if you make it again and how it goes.
Jenna says
I’ve made a different banana bread every week this quarantine and this is by far the family’s fave. Used olive oil instead of coconut oil, maple syrup instead of honey. So so good!
★★★★★
Erin says
Hi Jenna, wow you’re a banana bread expert! Thanks for making mine and glad everyone loved it so much!!
Rachel says
Soooo delicious!!! perfect texture and taste! didn’t put the frosting on and it was still perfect!
★★★★★
Erin says
Hi Rachel! Thank you so much for your kind words! I am so glad you liked it!
Markie Mitchell says
Where do I keep this? In the fridge? On the table? How long will it keep?
Lisa Stevens says
Hi,
I have made this delicious loaf with the cashew nut icing. Does this loaf need to be refrigerated due to the cashew nut icing please?
Thank you
★★★★★
Erin says
Hi Lisa, yes, I would definitely refrigerate it. Let me know how it goes!
Brooke says
SO GOOD. I subbed the whole wheat flour for 2 cups almond flour (it’s all I have) and I was really happy with the result. The perfect Easter treat. The cashew cream was the simplest and most delicious I’ve ever made.
★★★★★
Erin says
Hi Brooke, thanks for your kind words! I am so happy you enjoyed the bread and made it your own!
Payal says
I don’t have white whole wheat flour but I have all
Purpose and whole wheat. Can I do some combination of those two?
Erin says
Hi Payal, yes, you can use a different flour. Before you bake just be sure to check the ratio because some flours are not a 1:1 ratio. It might be best to use all of one flour instead of mixing them. Let me know what flour you use and how it comes out!Â
Madeline says
Love this recipe! Already made it twice this week for the family! I used half white, half whole wheat flour and maple syrup instead of honey. Delicious!
Erin says
Hi Madeline, I am so happy everyone enjoyed it so much!!
Elizabeth says
Hi Erin! I’m excited to try this recipe and want to make it into muffins so I can easily freeze (I’m 38 weeks pregnant!).
How many muffins will this recipe make?
Thank you!
Erin says
Hi Elizabeth, many congrats!! It should make about 12 full muffins! Let me know how they come out!
Ashley says
I tried this with coconut flour and it didn’t turn out very well. What should I do differently?
Erin says
Hi Ashley! Most flour ratios aren’t 1:1, so it is recommended that 1/4 – 1/3 cup of coconut flour can be substituted for 1 cup of wheat flour. How much coconut flour did you use?
odie says
I should have read your comment here about how much coconut flour to use before making it. I thought it is 1:1. no wonder I was surprised that it turned out like dough instead of a bit runny. Sigh! am waiting to see how it is. still baking in the oven, I hope it is not a total throw away.
Erin says
Hi Odie, oh no! If it is too runny, you can always try baking it a little longer. How did it come out?
Kasie Kolosik says
How much cashew cream cheese frosting does this make? I’m wondering if it’s enough to frost your GF Healthy Carrot Cake recipe (between layers and on top, not necessarily sides) or if I’d need to double it for that. And am I able to leave the frosted cake at room temperature for a party? Thank you!
Erin says
Yes! Will be enough for top and middle. I would double if you want full sides.
It will keep okay at room temperature for about 5-6 hours.
Jenna says
The recipe turned out delicious!
I had never tried cashew frosting before, and it pairs perfectly with the bread. Thanks for a quick and tasty bread recipe!
★★★★★
Erin says
YAY! I’m so happy that you like it!!! Thanks for sharing
Tina says
I would love to make this with almond flour, but not sure on the ratio. I also have coconut flour. Thanks , looks delish.
Erin says
I would try two cups of almond flour!
Tessa says
Can I use roasted instead of raw cashews in the frosting recipe?
Erin says
I would only use raw! Roasted are greasier and will be tanner in color.
Sarah says
This cashew cream is life changing. It’s soo simple. Added a bit of cinnamon to it too! The carrot banana bread is so perfect! Made it with a packet of apple sauce and a little bit of avocado oil bc I was too lazy to melt and cool coconut oil. I also used half honey and half maple Syrup. And bc I was making this for Passover I used almond flour and a few table spoons of coconut flour. Seriously, even though I changed so much, this was the perfect base to do spin offs! Thanks Erin 🙂
★★★★★
Erin says
YOU ARE AMAZING!! I need to try it with almond flour and coconut flour – you obviously know what youre doing in the kitchen because that is the perfect gluten-free blend! 🙂 Thanks for sharing!!
Samantha says
Hey Sarah, do you know how much almond and coconut flour you used as sub? Thanks!
Traci says
Looks amazing! What kind of GF flour can I use instead of whole wheat if I’m gluten intolerant?
★★★★★
Erin says
Any 1:1 gluten free flour replacement should work just fine!