To my fellow carrot cake lovers, I feel like I just don’t eat carrot cake enough despite how much I love it!! This carrot cake banana bread was born solely out of a personal craving and the result is a moist and flavorful bread that you’ll love! The whole thing is topped off with a dairy-free cinnamon cream cheese frosting that is to die for!

Carrot Cake Banana Bread

Recipe by Jenn Lueke

4.7 from 13 votes

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

1 1/2 cups almond flour
1/3 cup coconut flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 ripe bananas, mashed
2 eggs
1/3 cup coconut sugar
1 heaping cup of shredded carrots
2 tablespoons melted coconut oil
1 teaspoon vanilla extract
1/3 cup chopped walnuts
For the Cream Cheese Frosting
4 oounces cream cheese, softened (sub dairy-free cream cheese)
1/4 cup confectioners sugar
1/2 teaspoon ground cinnamon

Directions

Preheat the oven to 350F and line a loaf pan with parchment paper.
In a large bowl, whisk together the almond flour, coconut flour, 2 teaspoons of ground cinnamon, ground nutmeg, baking soda and salt. Set aside.
Add the mashed bananas to medium bowl. Mix in the eggs one at a time. Whisk in the coconut sugar, then the carrots, coconut oil and vanilla.
Add the wet ingredients to the bowl of dry ingredients and mix until just combined, do not over mix. Fold in the walnuts.
Transfer the batter to the loaf pan and bake until a toothpick comes out clean, 40-50 minutes. Remove from the oven and cool completely in the pan.
While the bread cools, make the cream cheese frosting: combine the softened cream cheese, confectioners sugar and cinnamon in a bowl. Mix until combined. The frosting should be spreadable, but thick.
Evenly spread the frosting over top of the bread. Top with an extra sprinkle of cinnamon, and cut into 8 even slices.

Notes

Storage: Store in a cool, dry place wrapped in foil or in an airtight container for up to 4 days.
Flour: Swap the almond flour 1:1 for regular all-purpose flour. Swap the coconut flour for 1 cup of regular all-purpose flour.