Vegan Carrot Cake Banana Bread with a dreamy and delicious cream cheese frosting! The ultimate gluten-free carrot cake banana bread made with all healthier ingredients and topped with cinnamon cream cheese frosting.
Um helllllllo to the most heavenly carrot cake banana bread recipe ever.
This loaf combines two of my favorites into one delicious recipe. You guys know at this point that I love blending together two classics into one kicka$$ recipe for us to enjoy and devour. And this carrot cake banana bread is the new kid on the block.
Oh.. and did I mention that it is frosted with a cream cheese frosting?! YUP – we are not messing around with this recipe guys. It is going to be one of those go-to banana breads that you crave and make over and over again. It has just the right amount of sweetness to it from the mashed banana and coconut sugar. And the cream cheese on top puts the icing on the cake (literally).
Let us know what you think of this recipe. I have a feeling it will be a new fam favorite.
What ingredients you need to bake vegan carrot cake banana bread:
- Mashed banana
- Coconut sugar
- Non-dairy milk
- Flax egg – or use 1 regular egg if you prefer!
- Vanilla extract
- Gluten-free oat flour
- Gluten-free rolled oats or quick oats
- Cinnamon + nutmeg
- Shredded carrots
- Chopped walnuts or pecans (add in raisins too if you want!)
- Vegan cream cheese, softened
- Powdered sugar
How to bake the dreamiest carrot cake banana bread loaf with cream cheese frosting:
- Preheat oven to 350 degrees and line a loaf pan with parchment paper
- In a large bowl, mix together mashed banana, coconut sugar, milk, flax egg and vanilla until smooth
- Mix in the oat flour, oats, baking powder and spices until well combined
- Fold in carrots and nuts then add to bread dish and bake in oven for 40-42 minutes (I stick a toothpick in and when it comes out clean – it is ready!)
- While the bread is baking, make the cream cheese frosting by creaming together the cream cheese, sugar, cinnamon and vanilla with hand mixer
- Spread the frosting on the carrot cake when it is cool and slice and enjoy!
A few of my other baked banana breads:
Healthy Gluten-free Olive Oil Banana Bread
Vegan Cinnamon Roll Banana Bread (gluten-free + nut-free)
Gluten-free Birthday Cake Banana Bread
Paleo Double Chocolate Chip Banana Bread
Vegan Carrot Cake Banana Bread with Cream Cheese Frosting
Vegan Carrot Cake Banana Bread with a dreamy and delicious cream cheese frosting! The ultimate gluten-free carrot cake banana bread made with all healthier ingredients and topped with cinnamon cream cheese frosting.
- Prep Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 mins
Yield: 8-10 slices 1x
Ingredients
Carrot cake banana bread:
- 1 cup mashed banana
- 1/2 cup coconut sugar
- 1/3 cup non-dairy milk
- 1 flax egg (or use 1 regular egg)
- 1 teaspoon vanilla extract
- 1.5 cups gluten-free oat flour
- 1/2 cup gluten-free rolled oats or quick oats
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup organic shredded carrots
- 1/3 cup chopped walnuts or pecans (add in raisins too if you want!)
Cream cheese frosting:
- 4 ounces vegan cream cheese, softened
- 1/3 cup powdered sugar
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees and line a loaf pan with parchment paper
- In a large bowl, mix together mashed banana, coconut sugar, milk, flax egg and vanilla until smooth
- Mix in the oat flour, oats, baking powder and spices until well combined
- Fold in carrots and nuts then add to bread dish and bake in oven for 40-42 minutes (I stick a toothpick in and when it comes out clean – it is ready!)
- While the bread is baking, make the cream cheese frosting by creaming together the cream cheese, sugar, cinnamon and vanilla with hand mixer
- Spread the frosting on the carrot cake when it is cool and slice and enjoy!
Notes
*Store leftovers in airtight container for 3 days or fridge for 5 days. I also freeze this for 2-3 months
Share this recipe
Meghan Ouellette
Hi! Do you think I could leave out the sugar for a less-sweet version and it would come out alright?
Rachel
I haven’t tested – consistency may be off!
nicole
can i use gluten free flour instead of oat flour? really wanna try this recipe looks delicious!
Rachel
i haven’t tested that yet – spelt flour definitely works but usually any gf all purpose flour gives things a thicker consistency. it may work though but the consistency would be a bit off from this. keep me posted!
Carleigh
This looks amazing, cannot wait to try!
Rachel
yaaayy!!!
Sarah
Did you try with any other flour?
Rachel
no i always list it above! usually spelt flour is 1:1 sub for oat
Marla J Anderson
I made this bread today. I used 1/4 cup of maple syrup and 1 tap of stevia. DELISH!!
Rachel
yay!!!!
Kara
Sounds amazing! I love maple syrup! So you havent used any coconut sugar at all, just maple syrup? Did you have to adjust the amount of flour or left the rest of the ingredients as listed in the recipe? Thank you so much for your help ❣🙏
Danielle
Made this with monk fruit and it is SO yummy!!! My 2 year old LOVES it. Thanks so much for all the amazing recipes!
Rachel
thank you for sharing!!! xx
JP
Can I use almond flour rather than oat flour?
Rachel
i always list subs when i have! this blog post would be helpful.
Lisa
Do you have a nutritional content list readily available somewhere? Thank you. Looking forward to trying (and loving) this recipe I stumbled upon via Google recommendations.
Rachel
Why You Don’t See the Nutrition Breakdown On My Recipes..
Jennifer Chera
Hi can I make this in a 9 inch round baking tin ?
Rachel
i haven’t tried – the bake time would vary but it should work ok
Pallavi
I guess I should be able to aub regular sugar for coconut sugar right?
Also, if I am not avoiding gluten, can I use regular flour instead of oat flour as I don’t have these two ingredients.
Rachel
hi there! i’d recommend a mix of brown and cane sugar here. as for flour – i haven’t tested but feel free to try and let us know how it comes out! xx
Chelsea
I’ve made this twice in a week! So good, especially with candied pecans and walnuts!
Rachel
wwooohhooo!!!!
Beth
Can you recommend some airtight containers?? Thanks!
Rachel
i usually use rubbermaid!
Shannon
This bread is SO good! And the fact that it is healthy? um INCREDIBLE!!!! I only had one banana that was ripe enough to use (came out to ~1/2 cup) so I also used 1/2 C applesauce, which worked so well! I added raisins to the batter, then topped the cream cheese frosting with more raisins, oats, cinnamon, and walnuts. Yum yum yum THANK YOU for this recipe!!! Will definitely add this into my baked good rotation 🙂
Rachel
yay!!!! xx
Mary Donahue
Beyond delicious and gone already! I didn’t have bananas or oat flour, so I subbed applesauce and I made my own oat flour out of the oats I had. Also, for the icing I used approximately 1/3 cup of simple mills vanilla frosting and 2 TBS of cream cheese. Can’t wait to bake again, thank you!
Rachel
yay! xx
Sara
I tried it with all purpose flour instead of oat flour and it came out a little dense. Not sure if the original is also dense but that was the only change I made to the recipe. Still turned out very tasty.
Rachel
hi sara! yes. don’t list that flour as it isn’t a 1:1 sub for what i use. anytime i recommend a sub its listed above.
Chelsea
This came out delicious. It’s not overly sweet. I think I overbaked mine just a tad because it seems a little dry. I used regular cream cheese since I’m not vegan, you can never go wrong with cream cheese frosting! Gonna put the leftovers in the freezer so I don’t polish off the whole thing today!
Emma
Hi! If you don’t have a hand mixer, is there an alternative or should I just buy one? Debating buying one…
Rachel
TBH i love this one! you can do it by hand too but it’s a good kitchen staple.
Nicole
Wow! I am usually a PB & chocolate in banana bread lover but this was UNREAL! So so delicious!!!
Sara
Hi there! Just made this and it’s DELICIOUS! Thank you! Going to make another loaf tomorrow to freeze – do you freeze it with the icing on?
Rachel
aw yay! you definitely can! or without and put on after – i have only frozen with frosting and once you warm it up its so fine
Suzanne
This is the best Carrot cake! It was so easy to make!
Rachel
aw thank you so much!!
Hannah
Is this for a 9×5 or 8×4 loaf pan?
Rachel
either works.
Ronna
This is super yummy! Made with my 2 year old daughter today and the recipe was very easy to follow. Loved it! Will make again. Thanks!
Rachel
awww yay!!
Logan
What do you think about turning these into muffins!? I’m trying to freeze for post-partum and am afraid I’ll eat the whole dang if I leave it as a loaf! This looks so amazing! 😛
Rachel
yes!! i think it would be fine! i haven’t done it yet so not sure on baking time.. maybe bake for 15-18 min or so then check on them 😉
Sydney
What brand of vegan cream cheese did you use?
Rachel
hmmm i don’t recall! it was whatever the store had!! 🙂
Paula
Wish I could give this 6 stars! I love love LOVE Rachel’s recipes and have been following her for a few years. My sister and I send her recipes back and forth to one another, and we love her book as well. This recipe is hands down one of my favorites – possibly of all time. I made it last week but topped with frosting made from coconut cream, cinnamon, and maple syrup (personal preference – vegan cream cheese is a no for me) the coconut cream is a hack I got from Rachel as well.
If you’re debating making this… DO IT. But know that it won’t last too long in your house and prepare to make another loaf.
Thank you Rachel!!
Rachel
omg so sweet!!!! xx
Shantel
Really delicious! Didn’t think I was going to love it that much! Heck yeah, Rach!
Geeta
I followed your recipe precisely and baked it for 45 mins in the middle of the oven. I let it rest for 20 mins before slicing it. The toothpick test came out clean but when I sliced it, the texture inside was sticky . The taste was great. Any idea what could have gone wrong?
Rachel
hhmmmm mnot sure!! maybe the bread dish you used?
Katharina
Absolutely loved this!
Rachel
YAAYY!!
Julie
I really enjoyed this recipe. I was a Little hesitant as it didn’t require any oil or butter in the batter but it came out super moist nonetheless. This is def more banana-bready than it is cakey and I think it’s a great snack, breakfast option. I would also double the frosting as 4oz didn’t seem like a lot and the bread itself is not that sweet. The bread is also super good with peanut butter and maple syrup if you are eating it in the morning. I will definitely make again.
Rachel
aw thanks so much for sharing!! xx
Jessica Hickman
The only thing I changed was I used brown sugar, any ideas why it was very dense ? Did I do something wrong or is it meant to be very dense ?
Thank you!!!
Rachel
yes brown sugar is much more dense!