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Moist carrot cake banana bread loaf with cream cheese frosting and walnuts.

Carrot Cake Banana Bread

A delightful combination of banana bread and carrot cake, topped with luscious cream cheese frosting, this recipe is perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Bread
  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 pieces eggs
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups mashed bananas (about 3-4 medium bananas) Use overripe bananas for better sweetness.
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1 cup shredded carrots Use fresh shredded carrots for best flavor.
For the Cream Cheese Frosting
  • 1/2 cup butter
  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 3/4 tsp ground cinnamon
  • 1/2 cup crushed pecans
  • 1/4 cup shredded carrots

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan.
  2. In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until fluffy.
  3. Beat in the eggs, mashed bananas, and vanilla extract until well-combined.
  4. In another bowl, whisk together flour, baking soda, salt, and spices (cinnamon, nutmeg, ginger, allspice).
  5. Gradually mix dry ingredients into the wet mixture. Fold in the shredded carrots.
  6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
Frosting
  1. For the frosting, beat together cream cheese, butter, powdered sugar, vanilla, and cinnamon until smooth.
  2. Stir in pecans and extra shredded carrots.
  3. Spread the cream cheese frosting over the cooled bread.

Notes

Let the bread cool completely before frosting to avoid a melty mess. Store in an airtight container for up to 3 days at room temperature or a week in the fridge. Can be frozen for up to 3 months.