This Carrot Cake Banana Bread is gluten free, dairy free, low sugar, and a great way to sneak some extra veggies in while enjoying a sweet treat. It’s moist, fluffy, and so light it melts in your mouth! Even better is it only takes a few minutes to prep if you’re using a blender to combine everything. Less time and less clean up!

One of my favorite things to bake is banana bread and I love coming up with different variations of it to switch things up. With it being Spring time and near Easter, I wanted to combine two of my favorite recipes – banana bread and carrot cake! And let me tell you, I think I perfected this recipe because it doesn’t last long in my house… it’s THAT good. 🙌

I love topping mine with the maple cream cheese frosting for a sweet treat but this bread is just as amazing without it too. Either is perfect for a snack, part of breakfast, or to have with your morning coffee!

This healthy carrot cake banana bread is gluten free, dairy free, low sugar, and easy recipe. On a sheet of brown parchment paper lies slices of banana bread in the shape of the loaf pan. Each slice is golden brown with fluffy, soft texture inside, orange carrots, walnuts, and raisins poking through for texture. It's topped with a creamy white maple cream cheese frosting and topped with sprinkled of brown cinnamon for more flavor.

What You’ll Need

Oat flour – you can make your own by blending oats!
Bananas – spotty, ripe are best for extra sweetness
Eggs
Coconut sugar
Coconut oil
Carrots
Vanilla extract
Baking soda
Spices – ginger, nutmeg, and cinnamon
Walnuts
Raisins

For The Cream Cheese Frosting

Cream cheese – you can use dairy free
Butter – I love Kerrygold for a high quality grass-fed butter. You can use vegan butter too!
Maple syrup
Powdered sugar
Pumpkin pie spice

How To Make

Start by preheating the oven to 350F and line a loaf pan with parchment paper. You can lightly grease it too but I find this to be easier and with less clean up!

To make the banana bread, add the oats to a high speed blender and blend until you reach a flour-like consistency. Add in the rest of the bread ingredients except for raisins, carrots, and walnuts. Blend again until combined.

Next, stir in your grated carrots, raisins, and walnuts by hand until fully mixed into the batter. Transfer the batter to the loaf pan and smooth out the top until it’s even. Place in the oven to bake for 30-35 minutes until the top is golden and slightly raised.

While the bread cools, make the frosting by beating together the cream cheese and butter until fluffy. Add in maple syrup and pumpkin pie spice. Slowly, stir in the powdered sugar until your desired consistency is reached and the frosting is smooth!

Once the bread has completely cooled, spread the frosting on top, sprinkle with some cinnamon, and enjoy!

Note: If you aren’t using a blender and have pre-ground oat flour from the store, you can follow the same steps and mix everything by hand in a large bowl!

Other Carrot Cake Favorites

Carrot Cake Baked Oatmeal (Gluten Free, Vegan)

Healthier Carrot Cake (Gluten Free, Dairy Free)

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