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Banana Bread Carrot Cake with Vanilla Cream Cheese Frosting

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This Banana Bread Carrot Cake is the perfect hybrid dessert, blending the moist sweetness of banana bread with the spice and texture of carrot cake, all topped with a luscious vanilla cream cheese frosting.

Ingredients

Scale
  • 1 cup mashed ripe bananas (about 2 bananas)
  • 1 cup grated carrots
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins (optional)
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×9-inch pan or line with parchment paper.
  2. In a large bowl, whisk together mashed bananas, carrots, oil, granulated sugar, brown sugar, eggs, and vanilla.
  3. In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually add dry ingredients to the wet mixture, stirring until just combined. Fold in nuts and raisins if using.
  5. Pour batter into prepared pan and smooth the top.
  6. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
  7. For the frosting, beat cream cheese and butter together until smooth. Add powdered sugar and vanilla, and beat until light and fluffy.
  8. Spread frosting evenly over the cooled cake. Slice and serve.

Notes

  • Make ahead and store unfrosted cake in the fridge for up to 3 days.
  • Add a bit of crushed pineapple for extra moisture and flavor.
  • Frosting can be doubled for a layered cake or extra-thick topping.

Nutrition

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