Carrot Cake Banana Bread with Cinnamon Cream Cheese Frosting

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If carrot cake and banana bread had a cozy, bakery‑style baby, this would be it. This Carrot Cake Banana Bread is moist, warmly spiced, naturally sweetened, and topped with the dreamiest Cinnamon Cream Cheese Frosting. It’s the kind of loaf that feels indulgent but still leans healthy‑ish thanks to bananas, carrots, Greek yogurt, and maple syrup.

Whether you’re baking for brunch, Easter, or just craving something warm and comforting, this loaf delivers every time. And if you loved the original RumChata version, don’t worry — you can still add a splash for a fun twist.

Why You’ll Love This Carrot Cake Banana Bread

• Moist, tall, and bakery‑style — especially with the +20% batter boost we added for a taller loaf
• Naturally sweetened with bananas and maple syrup
• Warmly spiced with cinnamon and nutmeg
• One bowl and no mixer needed
• Healthy‑ish but still tastes like dessert
• Cinnamon cream cheese frosting that melts into every slice
• Optional: RumChata variation if you want that extra something

Ingredients You Need for Carrot Cake Banana Bread Recipe

Wet Ingredients

• 2 heaping large ripe bananas, mashed (about 1 1/4 cups mashed bananas)
• 1 1/4 cups finely shredded carrots, lightly pressed with a paper towel to remove excess surface moisture (do not squeeze them dry)
• 1/2 cup maple syrup or sweetener of choice
• 1/4 cup plus 1 tablespoon melted coconut oil or avocado oil
• 1/2 cup Greek yogurt (or blended cottage cheese or sour cream)
• 2 large eggs, plus 1 egg yolk
• 2 1/2 teaspoons vanilla extract

Dry Ingredients

• 1 3/4 cups plus 2 tablespoons flour (all‑purpose OR half AP/half whole wheat OR white whole wheat)
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons baking powder
• 1 3/4 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
•  3/4 teaspoon salt

Optional Mix‑Ins

• 2/3 cup chopped walnuts or pecans
• 1/2 cup raisins
• 1/2 cup shredded coconut
• 1/3 cup mini chocolate chips

Cinnamon Cream Cheese Frosting

• 3 ounces softened cream cheese
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 1/2 teaspoon cinnamon
• pinch of salt

How to Make Carrot Cake Banana Bread with Cinnamon Cream Cheese Frosting

Carrot Cake banana Bread

1. Preheat oven to 350°F. Line a 9×5 loaf pan with parchment paper.
2. In a large bowl, mash the bananas with a fork. Whisk in the maple syrup, oil, yogurt, eggs, egg yolk, and vanilla.
3. Add the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Fold gently until just combined.
4. Fold in the carrots and any mix‑ins you like.
5. Pour the batter into the prepared loaf pan. It should fill the pan about 70–75% full for a tall dome.
6. Bake for 60–70 minutes, tenting with foil around the 45‑minute mark if the top browns too quickly.
7. Cool completely before slicing.

Cinnamon Cream Cheese Frosting

1. Using a mixer, beat cream cheese and butter together until smooth.
2. Add powdered sugar, vanilla, salt and cinnamon. Mix until creamy. Spread over cooled loaf.

Optional RumChata Variation

If you loved the original version, here’s how to keep that fun twist:

• Add 2–3 tablespoons RumChata to the batter
• Add 1 tablespoon RumChata to the frosting

It adds a warm, creamy cinnamon‑vanilla note without overpowering the loaf.

Tips for Carrot Cake Banana Bread Success

• Blot the carrots — don’t skip this step; it prevents gumminess.
• Use very ripe bananas for natural sweetness and moisture.
• Don’t overmix once the flour goes in.
• Cool fully before frosting for clean slices.

Storage

• Store frosted carrot cake banana bread in the refrigerator for up to 5 days.
• Unfrosted loaf can be stored at room temperature for 3 days.
• Freeze slices (frosted or unfrosted) for up to 3 months.

FAQs for the Best Carrot Cake

Can I use all‑purpose flour?
Yes — all‑purpose flour gives the softest, most classic texture.

Do I need to dry the carrots?
Lightly blotting them is ideal. Don’t squeeze them dry — just remove surface moisture.

Can I skip the frosting?
Absolutely. The loaf is delicious plain or with a light maple glaze.

Can I add nuts or raisins?
Yes — walnuts, pecans, raisins, coconut, and mini chocolate chips all work beautifully in this recipe.

Whether you keep it classic with cinnamon frosting or add that cheeky splash of RumChata, this loaf is guaranteed to steal the show. Enjoy every dreamy, spiced‑up bite of this moist carrot cake banana bread.

Want more quick ideas and dessert inspo? Follow on Pinterest, Instagram and Facebook for recipe updates, baking tips, and lots of sweet inspiratio

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• Ultimate Baileys Chocolate Cream Pie

Carrot Cake Banana Bread with Cinnamon Cream Cheese Frosting

Kim Lange

Healthy‑ish carrot cake banana bread with warm spices and cinnamon cream cheese frosting. Moist, cozy, and bakery‑style.

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Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Course Dessert

Servings 8 Servings

Calories

Ingredients

 

US CustomaryMetric

 

1x2x3x

WET INGREDIENTS

• 2 heaping large ripe bananas mashed (about 1 1/4 cups)
• 1 ¼ cups finely grated carrots lightly pressed with a paper towel to remove excess surface moisture (do not squeeze them dry)
• ½ cup maple syrup
• ¼ cup plus 1 tablespoon melted coconut oil or avocado oil
• ½ cup Greek yogurt or blended cottage cheese
• 2 large eggs plus 1 egg yolk
• 2 ½ teaspoons vanilla extract

DRY INGREDIENTS

• 1 ¾ cups plus 2 tablespoons flour all‑purpose OR half AP/half whole wheat OR white whole wheat
• 1 ¼ teaspoons baking soda
• 1 ¼ teaspoons baking powder
• 1 ¾ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¾ teaspoon salt

OPTIONAL MIX‑INS

• ⅔ cup chopped walnuts or pecans
• ½ cup raisins
• ½ cup shredded coconut
• ⅓ cup mini chocolate chips

Cinnamon Cream Cheese Frosting

• 3 ounces softened cream cheese
• ½ cup unsalted butter softened
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• ½ teaspoon cinnamon
• pinch of salt

US Customary - Metric

Instructions

 

CARROT CAKE BANANA BREAD

• Preheat oven to 350°F. Line a 9×5 loaf pan with parchment paper.
• In a large bowl, mash the bananas. Whisk in the maple syrup, oil, yogurt, eggs, egg yolk, and vanilla.
• Add the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Fold gently until just combined.
• Fold in the carrots and any mix‑ins you like.
• Pour the batter into the prepared pan. It should fill the pan about 70–75% full for a tall dome.
• Bake for 60–70 minutes, tenting with foil around the 45‑minute mark if the top browns too quickly.
• Cool completely before slicing.

CINNAMON CREAM CHEESE FROSTING

• Using a mixer, beat cream cheese and butter together until smooth.
• Add powdered sugar, vanilla, salt and cinnamon. Mix until creamy. Spread over cooled loaf.

OPTIONAL RUMCHATA VARIATION

• If you loved the original version, here’s how to keep that fun twist:
• Add 2–3 tablespoons RumChata to the batter
• Add 1 tablespoon RumChata to the frosting
• It adds a warm, creamy cinnamon‑vanilla note without overpowering the loaf.

Notes

Recipe Notes

• Carrots: Finely grate them on the small holes of a box grater, then lightly blot with a paper towel to remove surface moisture. Don’t squeeze them dry — just dab. This keeps the loaf tall and prevents a gummy center.
• Bananas: Use very ripe bananas (lots of brown spots). They add natural sweetness and moisture.
• Flour options: All‑purpose, half AP/half whole wheat, or white whole wheat all work. Use the same total amount.
• Mix‑ins: Walnuts, pecans, raisins, shredded coconut, or mini chocolate chips all taste amazing.
• Don’t overmix: Once the flour goes in, fold gently. Overmixing = dense loaf.
• Pan fill: Batter should fill your 9×5 pan 70–75% full for that bakery‑tall dome.
• Browning too fast? Tent the loaf with foil around the 45‑minute mark.
• Frosting: Make sure the loaf is fully cooled before spreading the cinnamon cream cheese frosting for clean slices.
• RumChata option: Add 2–3 tablespoons to the batter and 1 tablespoon to the frosting for a fun twist.
• Storage: Store frosted loaf in the fridge up to 5 days. Freeze slices up to 3 months.

Keyword banana bread, BREAD, carrot cake, carrots, cream cheese, frosting, rumchata

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