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A piece of bread on a plate

Carrot Cake Banana Bread (gluten-free, dairy-free, vegan option)

Servings 10 slices
Calories 383 kcal


Carrot Cake Banana Bread

  • 1 3/4 cup gluten-free all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/3 cup coconut oil, melted (or butter)
  • 3/4 cup brown sugar (or coconut sugar)
  • 1 1/2 cup ripe banana, mashed (about 3 bananas)
  • 1 tsp vanilla
  • 2 eggs (or flax or chia eggs, for vegan option)
  • 3/4 cup shredded carrot (about 3-4 large carrots)
  • 1/2 cup shredded coconut
  • 1/2 cup pecans or walnuts, finely chopped (optional)

Cashew "Cream Cheese" Frosting

  • 1/2 cup raw roasted cashews, soaked in water overnight (or over 8 hours)
  • 1 tbsp coconut oil
  • 1 tbsp almond milk (or milk of choice)
  • 1 1/2 tsp lemon juice
  • 1/4 tsp vanilla
  • 1/2 cup powdered sugar


Banana Bread Carrot Cake

  1. To begin, preheat your oven to 350 and line a loaf pan with parchment paper, with two sides sticking out for easy removal.

  2. To a small mixing bowl, add your dry ingredients (flour, baking soda, salt, cinnamon and nutmeg) and stir them together till combined.

  3. In a large mixing bowl, add your coconut oil, brown sugar and banana and whisk together till well combined. Add your vanilla and eggs and whisk again.

  4. Pour your dry ingredients into your wet ingredients and stir them together till you have one consistent bread batter. Add your carrots, coconut and nuts, and gently fold them into your batter.

  5. Pour your batter into your loaf pan, and bake in the oven for 60-70 minutes, or till the bread is springy to touch on top and a toothpick inserted comes out clean.

  6. Let cool entirely before slicing (and frosting).

Cashew "Cream Cheese" Frosting

  1. To a blender, add your cashews, coconut oil, milk, lemon juice and vanilla and blend till smooth. Add your powdered sugar to the mixture and blend again briefly, till well combined.

  2. Spread across the top of your loaf, or across each slice. Devour!

Recipe Notes

I would recommend storing this bread and frosting in the fridge, for it to last longer. In an airtight container in the fridge this bread will last about a week.