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Home By Meal Breakfast

Carrot Cake Banana Bread

★★★★★ 30 Reviews Recipe Print
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By: Erin4/16/19

This post may contain affiliate links. Please read my disclosure policy.

A delicious healthy recipe for carrot cake banana bread made with no refined sugar, plump raisins, and an easy and delish vegan cashew cream cheese frosting! Enjoy for breakfast or to bring to a holiday brunch!

carrot cake banana bread

If you love healthy carrot cake or vegan banana bread, well I’ve got the perfect match for you. Bet you didn’t ever really think to combine two of life’s greatest desserts into one? Well, I did.

Anytime I can get away with eating carrot cake for breakfast is a perfect day to me.

Carrot Cake Banana Bread

Something about the two of these combined just tastes like my childhood in a loaf. It’s almost like sweet, healthy banana bread made with ripe bananas and fresh carrot cake filled with plump raisins and walnuts just had a baby.

This recipe is a healthier twist on the traditional banana bread recipe and the traditional carrot cake recipe.

slice of carrot cake banana bread

Carrot Cake Banana Bread Muffins

Yep! I said it, you can easily turn this carrot cake banana bread into muffins if you want! All you need to do is line a muffin tin with liners or spray it real good with nonstick spray, then pour batter into each cup until it’s 2/3 full.

You’ll want to bake for 17-20 minutes or until toothpick inserted in the middle comes out nice and clean.

cashew cream cheese frosting on bread

Ingredients in carrot cake banana bread

  • Bananas and grated carrots, of course! Super ripe bananas and fresh grated carrots work best in this recipe.
  • White whole wheat flour – you can swap this with all purpose, regular whole wheat flour, or gluten-free 1:1 flour but I prefer the fluffy texture of white whole wheat best.
  • Coconut oil – more below on my tips for baking with coconut oil
  • Honey – one of my favorite ways to sweeten a banana bread is with natural sugar. Bananas already have some sugar in them so you don’t need much!
  • Eggs
  • Spices like cinnamon and nutmeg
  • Raisins
  • Walnuts or pecans
carrot cake banana bread sliced

Baking with coconut oil

If you haven’t realized by now, baking with coconut oil is my absolute favorite way to make anything sweet. It’s the only oil I use when baking, actually, because it can be fragrant and subtly sweet for baking. But it can also be completely flavorless!

Since most coconut oil solidifies at room temperature, you’ll want to measure it once it has been completely melted. I sometimes even buy liquid coconut oil so that it always stays liquid at room temperature and is easier to measure.

My biggest tip for working with coconut oil that isn’t always room temperature: bring all of your other ingredients to room temp. If you try to whisk eggs straight from the fridge with your coconut oil, it will solidify and clump up. I bring my eggs to room temp placing them in the oven for about 5 minutes while it starts to heat up.

This same thing is to be said with any other ingredient that you’re using straight from the fridge!

Unrefined vs. refined coconut oil

Unrefined coconut oil undergoes minimal processing, which causes there to still be a little bit of coconut flavor in the oil, whereas refined coconut oil does not have any flavor whatsoever because it has been high-heat processed, and ‘refined’ a little bit more.

slice of banana bread

Other banana bread recipes

  • Healthy Banana Bread
  • Peanut Butter Banana Bread
  • Tahini Banana Bread
  • Cinnamon roll banana bread
  • Perfect Paleo Banana Bread

If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!

pinterest carrot cake
carrot cake banana bread
★★★★★ 5 from 30 reviews

Carrot Cake Banana Bread

A delicious healthy recipe for carrot cake banana bread made with no refined sugar, plump raisins, and an easy and delish vegan cashew cream cheese frosting! Enjoy for breakfast or to bring to a holiday brunch!

Prep: 15Cook: 45Total: 1 hour
Yield 1 loaf 1x
Print Pin it Rate

Ingredients

Carrot Cake Banana Bread

  • 2 medium overripe bananas, mashed
  • 2 eggs, whisked
  • 1/2 cup melted coconut oil
  • 1/3 cup honey
  • 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

Vegan Cashew Cream Cheese

  • 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

Instructions

  1. Preheat oven to 350F and prepare bread pan with nonstick spray or parchment paper.
  2. In a large bowl, whisk together mashed bananas and eggs.
  3. Add in oil, honey, and vanilla. Stir till combined.
  4. In a medium bowl, stir together flour, baking soda, salt, cinnamon, nutmeg.
  5. Add dry ingredients into wet ingredients and stir until fully combined.
  6. Add in grated carrots, nuts, and raisins.
  7. Stir in any desired mix-ins.
  8. Pour into prepared bread pan and bake in oven for 45-55 minutes or until toothpick inserted comes out clean.
  9. While baking, combine frosting ingredients (cashews, filtered water, maple syrup, vanilla, salt) in a high powered blender, like a Vitamix.
  10. Blend until completely smooth, scraping along the sides as needed. This could take a couple minutes.
  11. Place in refrigerator to thicken.
  12. When loaf is COMPLETELY cooled, ice the top of the bread.
  13. Enjoy!
Author: ErinCategory: dessert, breakfast
carrot cake banana bread

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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chocolate chip cookies
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  1. Barbara says

    Posted on 1/17 at 3:02 pm

    I just made this. The only thing I did differently was use olive oil instead of coconut oil. This is a fantastic recipe. Personally I don’t preer (or need) the icing. This is an incredible breakfast or light lunch bar. I just had a slice with a chocolate protein drink for lunch!!! I love the banana/carrot combo!!!!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/19 at 10:08 am

      Hi Barbara, so happy you loved the bread and made it your own! 🙂

      Reply
  2. Willow says

    Posted on 11/27 at 1:08 pm

    I made these into muffins and they are AMAZING. Sooo good as breakfast or a snack. I’m addicted.

    ★★★★★

    Reply
    • Erin says

      Posted on 11/28 at 1:50 pm

      Hi Willow, I am so happy you enjoyed them!!

      Reply
  3. Maggie says

    Posted on 7/15 at 10:09 pm

    Turned these into breakfast bars and they were a hit!!!

    ★★★★★

    Reply
    • Erin says

      Posted on 7/15 at 10:45 pm

      Hi Maggie, so happy you enjoyed them and great idea! 🙂

      Reply
  4. Sandra says

    Posted on 6/5 at 5:13 pm

    I really enjoyed it, I used Bobs red mill gluten free 1 to 1 . It’s really moist and delicious. I needed to cook it 8 minutes longer but that’s ok. The icing is a bit runny even though I put it in the fridge . I think next time I’ll had a bit more cashews. I love it and I’ll differently make it again .

    ★★★★★

    Reply
    • Erin says

      Posted on 6/7 at 3:43 pm

      Hi Sandra, so glad you liked it and made it your own!

      Reply
  5. Babita says

    Posted on 5/5 at 2:37 am

    It’s look amazing, but what can I use instead of egg. Kindly suggest.

    Reply
    • Erin says

      Posted on 5/5 at 11:05 am

      Hi Babita, you could use a flax egg!

      Reply
  6. Eve says

    Posted on 4/28 at 2:00 pm

    Wow raving reviews….can’t wait to make this Carrot cake banana bread. Can I use just white flour?

    Reply
    • Erin says

      Posted on 4/28 at 4:19 pm

      Hi Eve, thanks and yes that should be fine. Just double check the ratio in case it isn’t 1:1. Let me know how your bread comes out!

      Reply
  7. Julie says

    Posted on 4/14 at 11:39 am

    Hello great 👍recipe. I made these into muffins and my kids couldn’t get enough of them. I used maple syrup instead of honey. Doesn’t honey loose its nutrient with heat?

    Reply
    • Erin says

      Posted on 4/16 at 5:43 pm

      Hi Julie, thanks so much and good idea. It can, but its so minimal that I wouldn’t be concerned.

      Reply
  8. Faith says

    Posted on 4/11 at 8:15 pm

    I just topped with regular cream cheese and it made the best mid-day snack!

    ★★★★★

    Reply
    • Erin says

      Posted on 4/12 at 8:27 pm

      Hi Faith, I am so glad you loved it!

      Reply
  9. Jeanie says

    Posted on 4/6 at 9:42 am

    Made these as muffins. I used sorghum flour. They turned out very good.

    ★★★★★

    Reply
    • Erin says

      Posted on 4/6 at 3:00 pm

      Hi Jeanie, so happy you liked them and made them your own!

      Reply
  10. Sheryll Q Truong says

    Posted on 3/13 at 1:30 am

    Made muffins with this recipe. It was moist and had very good flavor. I love that it did not include refined sugars. I left out the raisins. My cashew cream did not come out thick as pictured in the recipe photos. That was my fault for not adding enough cashews. Will make again!

    Reply
    • Erin says

      Posted on 3/13 at 5:46 pm

      HI Sheryll, so glad you loved them and made them your own!!

      Reply
  11. Meradith says

    Posted on 3/5 at 6:42 am

    Followed the recipe to a ‘T’ and the whole family devoured it! Highly allergic to cashews, so we left off the icing and it was still delicious.

    ★★★★★

    Reply
    • Erin says

      Posted on 3/7 at 7:18 am

      Hi Meradith, so glad everyone liked it and you made it yur own!

      Reply
  12. Dori says

    Posted on 2/17 at 3:06 pm

    Perfect muffins. Moist and light cake crumb! Not too sweet.

    ★★★★★

    Reply
    • Erin says

      Posted on 2/18 at 12:10 am

      Hi Dori, I am so happy you liked it!

      Reply
  13. Erica says

    Posted on 1/28 at 7:57 pm

    This is so so good!! I’ve made it a couple of times and finally made the frosting with it this time. It goes so well with this bread! Love this recipe!!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/28 at 8:14 pm

      Hi Erica, I am so glad you enjoyed it!!

      Reply
  14. rose says

    Posted on 1/28 at 11:17 am

    THIS IS AMAZING!
    100% DESERVES 6 STARS!!!
    YOU HAVE TO MAKE THIS!

    TIPS
    MY ONLY TIPS ARE MAKE THE FROSTING BEFORE.

    ★★★★★

    Reply
    • Erin says

      Posted on 1/28 at 8:07 pm

      Hi Rose, thanks for the kind words! So glad you love it!

      Reply
  15. Kelsey Bowen says

    Posted on 1/14 at 10:33 am

    This is one of my absolute FAVORITE ELW recipes because it is SO diverse! I can eat it for breakfast without feeling lethargic or guilty, and I can also bake it for loved ones birthdays, feeling confident they will be satisfied (and in shock it’s not real cream cheese frosting). I made this recipe weekly for months on end and never got tired of it, and now have family members requesting it for events!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/14 at 11:47 pm

      Hi Kelsey, I am so happy you loved the bread so much!! 🙂

      Reply
  16. Marissa C. says

    Posted on 1/13 at 3:47 pm

    One of my favorite ELW recipes I’ve made! Such a fun twist on banana bread!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/14 at 11:44 am

      Hi Marissa, I am so happy you liked it!

      Reply
  17. Morgan says

    Posted on 1/3 at 4:33 pm

    It was so easy to make and it tasted so amazing – I substituted the cashew cream cheese with the cream cheese frosting from ELW cinnamon bun recipe and it was perfect! So yummy !!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/4 at 2:43 pm

      Hi Morgan, so glad you enjoyed the bread! 🙂

      Reply
  18. Simone says

    Posted on 11/15 at 9:43 pm

    I just made these with leftover carrot pulp. I was hesitant since obviously carrot pulp is dryer, so I was afraid there wouldn’t be enough moisture with the recipe written as is, but man oh man! it worked out perfectly! I used spelt flour, 1/4C maple syrup, and made them into muffins instead bc I was really too lazy to wait an hour for a loaf, but its plenty sweet (for me) and so moist and so tender! I really think it’s the freshly grated nutmeg, as opposed to the ground in the bottle, that took it over the top for me.

    ★★★★★

    Reply
    • Erin says

      Posted on 11/16 at 2:16 pm

      Hi Simone, thank you so much for sharing! I am thrilled you enjoyed them as muffins!

      Reply
  19. Esther Sportello says

    Posted on 10/20 at 6:37 pm

    I turned these into muffins and they came out great!

    ★★★★★

    Reply
    • Erin says

      Posted on 10/21 at 3:48 pm

      Hi Esther, I am so happy to hear that! Thank you for sharing!

      Reply
  20. Matias says

    Posted on 9/30 at 10:08 pm

    Hi! Do you think oat flour will work for this recipe? Thank you!

    Reply
    • Erin says

      Posted on 10/1 at 8:10 am

      Hi Matias, yes, you can use oat flour. Before you bake just be sure to check the ratio because some flours are not a 1:1 ratio. Let me know how it comes out! 

      Reply
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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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