Banana Carrot Cake

This classic banana cake with carrots is a great spring recipe for family and guests.

This recipe is low-fat, low-calorie, oil-free, dairy-free, and egg-free. It can also be vegan. It’s easy to make, and you can use ingredients in your kitchen.

Would that carrot cake was always available?

I would be happy to post carrot recipes throughout the year.

Since I’m the only one who wants carrot cake for December, maybe no one else does either (or perhaps you, too? I like to eat as much carrot cake as possible between St. Patrick’s Day (March 17) and Easter (April 22).

This year, I’ve decided to make banana bread instead of carrot cake since I already posted oatmeal, waffles, and Healthy Cake with Carrots.

Carrot cake banana bread ingredients

You will need the following ingredients: flour, cinnamon powder, shredded carrots, baking soda, pure vanilla, sweetener, milk, and mashed banana.

The frosting on carrot cake is one of my favorites.

Choose your favorite dairy-free milk for vegan carrot banana cake. The carrot banana bread is naturally egg-free.

You can use spelled oats, white all-purpose flour, or gluten-free flour. You can experiment with other flours, but I don’t recommend coconut or almond flour.

How to make banana carrot bread

Preheat the oven to 350 degrees Fahrenheit and grease or line a 9×5 inch loaf pan with parchment paper.

Mix all ingredients in a large bowl. If you like, add a half cup of walnuts or coconut flakes.

All remaining ingredients (including the banana and carrot shreds) should be whisked in a separate mixing bowl. To make a batter, you can save time by whisking the wet ingredients directly into the dry ones. Do not overmix.

The batter should be smoothed into the loaf pan. Bake the loaf for 45 minutes on the middle rack of the oven or until the toothpick you insert into the center comes out mostly clean.

Let the bread cool before you go around the edges with a sharp knife. Invert the bread onto a large plate and frost it if you wish.

Tips for baking and storing

Cover loosely with paper towels or cloth and place on the counter overnight.

This bread is better on the second day because it has a more fluffy texture and taste.

It is best to store covered leftovers in the refrigerator for 3-4 days. Slice and freeze for up to 3 months.


Try this Almond Flour Banana bread.

1 tsp of baking soda

1 tsp of cinnamon

1/4 tsp of baking powder

1/4 tsp. salt

Optional 1/8 tsp Nutmeg

Try this Vegan carrot cake if you want to avoid bananas.

1 cup finely chopped carrot

Pure maple syrup, honey, or agave nectar.

1/4 cup of milk or water

Add 1/4 cup of oil or water

2 tsp pure vanilla extract

Optional crushed walnuts or coconut, etc.


Preheat oven to 350 F. Grease or line a pan measuring 9×5 inches. Mix the dry ingredients in a large bowl. You can add 1/2 cup of crushed walnuts or a handful of shredded coconut if desired. Whisk liquid ingredients–including carrot and banana–in a separate bowl. Pour the wet ingredients into the dry and mix to create a batter. Smooth into the prepared pan. Bake in the middle rack for 45 minutes or until the toothpick inserted in the center is clean. Let cool. Overnight, cover and refrigerate. The second day is much better for taste and texture (and the third, as the sugar content increases). The leftovers can be frozen in slices for up to one month. You can frost your bread using the frosting recipes I have included in the post or use 1/2 cup of softened coconut butter sweetened to taste.

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