This post may contain affiliate links. Please read my disclosure policy.
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
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 🙂
Barbara says
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!!!!
★★★★★
Erin says
Hi Barbara, so happy you loved the bread and made it your own! 🙂
Willow says
I made these into muffins and they are AMAZING. Sooo good as breakfast or a snack. I’m addicted.
★★★★★
Erin says
Hi Willow, I am so happy you enjoyed them!!
Maggie says
Turned these into breakfast bars and they were a hit!!!
★★★★★
Erin says
Hi Maggie, so happy you enjoyed them and great idea! 🙂
Sandra says
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 .
★★★★★
Erin says
Hi Sandra, so glad you liked it and made it your own!
Babita says
It’s look amazing, but what can I use instead of egg. Kindly suggest.
Erin says
Hi Babita, you could use a flax egg!
Eve says
Wow raving reviews….can’t wait to make this Carrot cake banana bread. Can I use just white flour?
Erin says
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!
Julie says
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?
Erin says
Hi Julie, thanks so much and good idea. It can, but its so minimal that I wouldn’t be concerned.
Faith says
I just topped with regular cream cheese and it made the best mid-day snack!
★★★★★
Erin says
Hi Faith, I am so glad you loved it!
Jeanie says
Made these as muffins. I used sorghum flour. They turned out very good.
★★★★★
Erin says
Hi Jeanie, so happy you liked them and made them your own!
Sheryll Q Truong says
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!
Erin says
HI Sheryll, so glad you loved them and made them your own!!
Meradith says
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.
★★★★★
Erin says
Hi Meradith, so glad everyone liked it and you made it yur own!
Dori says
Perfect muffins. Moist and light cake crumb! Not too sweet.
★★★★★
Erin says
Hi Dori, I am so happy you liked it!
Erica says
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!!
★★★★★
Erin says
Hi Erica, I am so glad you enjoyed it!!
rose says
THIS IS AMAZING!
100% DESERVES 6 STARS!!!
YOU HAVE TO MAKE THIS!
TIPS
MY ONLY TIPS ARE MAKE THE FROSTING BEFORE.
★★★★★
Erin says
Hi Rose, thanks for the kind words! So glad you love it!
Kelsey Bowen says
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!
★★★★★
Erin says
Hi Kelsey, I am so happy you loved the bread so much!! 🙂
Marissa C. says
One of my favorite ELW recipes I’ve made! Such a fun twist on banana bread!
★★★★★
Erin says
Hi Marissa, I am so happy you liked it!
Morgan says
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 !!
★★★★★
Erin says
Hi Morgan, so glad you enjoyed the bread! 🙂
Simone says
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.
★★★★★
Erin says
Hi Simone, thank you so much for sharing! I am thrilled you enjoyed them as muffins!
Esther Sportello says
I turned these into muffins and they came out great!
★★★★★
Erin says
Hi Esther, I am so happy to hear that! Thank you for sharing!
Matias says
Hi! Do you think oat flour will work for this recipe? Thank you!
Erin says
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!