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Vegan Carrot Cake Banana Bread with Cream Cheese Frosting

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5 from 14 reviews

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

Scale

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

  1. Preheat oven to 350 degrees and line a loaf pan with parchment paper
  2. In a large bowl, mix together mashed banana, coconut sugar, milk, flax egg and vanilla until smooth
  3. Mix in the oat flour, oats, baking powder and spices until well combined
  4. 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!)
  5. While the bread is baking, make the cream cheese frosting by creaming together the cream cheese, sugar, cinnamon and vanilla with hand mixer
  6. 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

  • Author: Rachel

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