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
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
- 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