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My favorite Banana Bread Carrot Cake with Vanilla Cream Cheese Frosting. This is a simple loaf of banana bread with incredible flavor made with fresh carrots. It’s SO DELICIOUS! Mix overripe bananas and sweet grated carrots with coconut oil, honey or maple syrup, eggs, vanilla, flour, baking soda, cinnamon, and a pinch of salt. Bake the carrot cake batter until set, then add a layer of creamy cream cheese frosting. This is sure to become your favorite banana bread. It’s perfect for an afternoon snack or served for dessert. Trust me, this recipe gets star reviews!
Mother’s Day is around the corner, and I’m already planning a simple but very spring-like menu. I’ve only recently started baking carrot cake; it’s not something I grew up eating, so I’m having a lot of fun sharing new recipes!
My mom and little sister, Asher, both love banana bread or banana cake. I decided that mixing in carrots and using cream cheese frosting could be fun for this time of year.
And delicious, of course!
To make this recipe, I used my favorite banana bread recipe as a base and added carrots to the batter. The bread—or maybe it’s more of a cake—turned out so yummy… with the most wonderful texture!
This is definitely a recipe you can make for mom, but truly, you can bake this any time of the year!
Ingredients
- Medium overly ripe bananas
- Grated carrots
- Melted coconut oil
- Honey or maple syrup
- Eggs
- Vanilla extract
- Whole wheat pastry flour
- Baking soda
- Ground cinnamon
- Kosher salt
- Chopped walnuts
- Frosting
- Salted butter, at room temperature (unsalted butter works too if you prefer)
- Cream cheese
- Vanilla
- Cinnamon
- Powdered sugar
Kitchen Supplies
- electric mixer
- small bowl
- 9×5 inch bread pan
- parchment paper
- medium mixing bowl
- cooling rack
- airtight container
These are the details
Step 1: start with the bananas
The key is using very ripe bananas. I’m talking brown spots all over. These are perfect for banana bread.
Mash up the bananas. Tip I love to use a potato masher!
Step 2: mix the batter
Add the mashed bananas and grated carrots. Then whisk and mix with coconut oil, pure maple syrup, or honey; both are great.
Next, crack in a couple of eggs and a splash of vanilla. Then, add the dry ingredients. Add flour, a pinch of cinnamon, and a dash of salt. The cinnamon adds a warmth that I find lovely with these flavors. It’s subtle enough that you can’t really tell it’s there, but it adds a special touch.
Bake the bread in a 1-pound bread loaf pan. Carrot cake lovers, I hope you love banana carrot cake version! I think it creates a perfectly moist carrot cake recipe.
Step 3: the frosting
While the bread is baking, make the tangy cream cheese frosting.
I love cream cheese frosting with any kind of carrot cake, so I felt like we needed a thick layer. I make mine with butter, cream cheese, cinnamon, vanilla, and sea salt. Beat this all together, then mix in powdered sugar to your taste. I never use more than a cup.
Some might skip this frosting, but please, I’m begging you all, make it!
It’s so delicious when slathered over an ever-so-slightly warmed piece of bread.
The bread with the frosting slathered on is very tender, very banana-y, lightly sweetened, and full of yumminess.
A slice of carrot cake banana bread is perfect any time of day, yet special enough to serve mom too!
Looking for other sweet recipes? Here are a few ideas:
Blender Chocolate Chip Peanut Butter Banana Muffins
Giant Double Blueberry Muffin Cookies
Bakery Blueberry Vanilla Crunch Muffins
Blueberry Swirl Coffee Cake Muffins
Baked Chocolate Fudge Glazed Doughnuts
Baked Apple Cider Doughnuts with Cinnamon Maple Glaze
Lastly, if you make this Banana Bread Carrot Cake with Vanilla Cream Cheese Frosting, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Banana Bread Carrot Cake with Vanilla Cream Cheese Frosting
Servings: 8
Calories Per Serving: 436 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 3 medium overly ripe bananas, mashed (about 1 cup mashed)
- 1 cup grated carrots
- 1/4 cup melted coconut oil
- 1/4 cup honey or maple syrup
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups whole wheat pastry flour (or all-purpose flour)
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup chopped walnuts (optional)
Frosting
- 2 tablespoons salted butter, at room temperature
- 2 ounces cream cheese, at room temperature
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1-2 cups powdered sugar
Instructions
- 1. Preheat the oven to 350° F. Grease a 9×5 inch bread pan.2. In a bowl, stir together the mashed bananas, carrots, coconut oil, honey/maple syrup, eggs, and vanilla until combined. Add the flour, baking soda, cinnamon, and salt, and mix until just combined. Fold in the walnuts if using. 3. Pour the batter into the prepared pan. Bake for 50-60 minutes or until the center is just set. Remove and let cool for 30 minutes before frosting.4. To make the frosting. In a bowl, beat the butter, cream cheese, vanilla, cinnamon, and a pinch of salt. Mix in the sugar, using it to your taste. Frost the top of the bread. Slice and enjoy!
This post was originally published on April 16, 2024
Can these be made as muffins? How long would they need to bake for? Also can the coconut oil be swapped for applesauce?
Hi Katie,
So sorry, I have not tested this recipe as muffins, but I don’t see why it wouldn’t work for you. I would bake for 25-30 minutes. I would use another neutral oil in place of the coconut oil. I hope you love this recipe! You might also enjoy this recipe:
https://fett-weg.today/carrot-cake-cupcakes/%3C/a%3E%3C/p%3E
Not for me, I’m afraid.
I love banana bread and carrot cake, but not the combination of the two.
It was a very easy bake, and turned out perfectly. Texture was lovely. I just don’t like it. I don’t dislike it but I do not like it.
In future I’ll stick with making either one or the other.
Sorry 😔
Hi Susan,
Thanks for trying this recipe and sharing your feedback, so sorry to hear it was not enjoyed! xx
Made these using gluten free 1+1 flour and vegan flax egg. Baked in mini loaves they turned out amazing!!! First bite was banana bread, but then wait.. ni carrot cake! Will definitely keep this recipe.
Hey Lisa,
Happy Friday!! Thanks so much for making this recipe and your comment, love to hear it was a hit! xxT
Wonderful recipe. Very easy to follow. Came out perfect. Made the frosting and it enhanced the loaf even more.
Hey Joanne,
Yay!! So glad to hear this recipe turned out nicely for you, thanks a bunch for giving it a try!!
Hi! I would love to know what flowers you use on top. They look so pretty! Are they edible?
Hey Tiffany,
Yes, they are:) They are from Gourmet Sweet Botanicals. I love ordering from them! Please let me know if you have any other questions! xx
Thanks, I’ll check it out!
This is just what I needed! I was torn between making banana bread and a carrot cake today, as we’re snowed in and it’s the perfect baking day. This recipe is a new instant favourite and oh my gosh the icing! The best part for sure. Thank you for sharing this masterpiece.
Hey Francesca,
Happy Sunday! So glad to hear this recipe turned out well for you, thanks a lot for giving it a try! xx
The texture of this bread is perfectly moist. The only thing I would do differently is reduce the salt to 1/4 tsp. Other than that, I love carrot cake and banana bread so this recipe is a new favorite for me 🥰
Hey Marina,
Happy Friday!! I appreciate you giving this recipe a try and your comment, so glad to hear it turned out nicely for you! xxT
Great recipe – loads of compliments from staff shout
Hey Joanna,
Awesome!! Thanks so much for making this recipe, so glad to hear it was a winner! Happy Friday! xx
Such an easy and delicious recipe! I also used 4 ripe bananas and added pumpkin pie spice as half the cinnamon amount like another commenter on here. Bread wasn’t too sweet, and I decided to elevate the frosting by making brown butter which turned out really well too!
Hey Jessica,
Happy November!! Thank you so much for trying this recipe and sharing your feedback! Glad to hear it was a hit! 🍂
Easy, moist, delicious! I followed recipe exactly except I had 4 bananas so I just threw them all in and used pumpkin pie spice. I just baked off in a 9 inch cake pan and it took about 43-45 minutes. Definitely a winner😍
Hey Amanda,
Awesome! Love to hear that this recipe turned out well for you, thanks for making it! Happy Sunday! x
Hi,
I’d like to make this for my father’s bday and I was wondering if I can make it in Bundt cake form. If so, do you recommend doubling the recipe (to make up the bundt pan) or keep as is? Also would the cooking time be the same?
Thank you !
Hey Michelle,
Sure, you could make this in a bundt pan, if you don’t double the recipe it will just be a smaller cake. Really it’s up to you! I would almost double the bake time if you double the recipe. xx
Can I substitute the coconut oil with something else ?
Hi Tracy,
Yes, another neutral oil will work nicely for you. I hope you love this recipe, please let me know if you give it a try! xT
Oh man. This is crazy delicious. So glad I made the icing, it’s juuuuuust right. Can’t wait to have another piece for breakfast tomorrow 😋
Thanks so much, Grace! Love to hear that you enjoyed this recipe, I appreciate you making it! xT
Can I make this in an 8” cake pan? Would it be okay to freezer? What do you recommend for baking time if in a cake pan?
Hey there,
Sure, an 8-inch cake pan should work nicely for you, I would start checking for doneness at 45 minutes. You can definitely freeze this, but I would do so without the frosting. Please let me know if you have any other questions! xT
I love the combination of carrot cake and banana bread! I have Celiace disease and was able to make it Gluten Free by using GF cup for cup flour and it turned out great. (Not all baking recipes taste as good when made GF- this one did!) The frosting was a great addition. Thanks!
Hi Cathy,
Amazing!! So glad to hear that this recipe was enjoyed, I appreciate you making it! Happy Monday! xT