Carrot Cake Banana Bread with Thick Cinnamon Cream Cheese Frosting
 
Prep time
Cook time
Total time
 
What do you get when carrot cake and banana bread come together? An incredible Carrot Cake Banana Bread. Don't forget the low-fat cream cheese frosting -- it's to die for! Perfect for Easter!
Author:
Recipe type: Bread, Cake, Quick Bread, Banana Bread, Healthy, Whole Grain
Serves: 12
Ingredients
  • Dry Ingredients
  • 1 1/2 cups whole wheat pastry flour (or white whole wheat flour)
  • 1/2 cup quick oats
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1/4 teaspoon salt
  • Wet ingredients
  • 2 medium very ripe banana, mashed (¾ cup mashed banana)
  • 1/2 cup coconut sugar (or brown sugar)
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 tablespoons melted and cooled coconut oil
  • ¼ cup unsweetened applesauce
  • 1 cup shredded carrots (about 2 large carrots)
  • 1/3 cup Blue Diamond Almond Breeze Unsweetened Vanilla Almond Milk
  • 1/4 cup chopped pecans or walnuts, plus 2 tablespoons for topping
  • Optional add-ins:
  • 1/2 cup raisins
  • 1/2 cup unsweetened shredded coconut
  • For the frosting:
  • 4 oz whipped or reduced fat cream cheese, softened
  • 1/3 cup powdered sugar
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla
Instructions
  1. Preheat oven to 350 degrees F. Spray 8x4 or 9x5 inch loaf pan with nonstick cooking spray.
  2. In a large bowl, whisk together whole wheat pastry flour, quick oats, baking soda, cinnamon and salt; set aside.
  3. In a medium bowl, mix together together mashed banana, coconut sugar, egg, and vanilla until well combined and creamy. Add in applesauce and almond milk, then fold in carrots. Add wet ingredients to the dry ingredients and mix until just combined -- DO NOT OVERMIX. Gently fold in melted coconut oil and 1/4 cup of chopped walnuts or pecans.
  4. Pour into prepared loaf pan and bake for 45-60 minutes or until toothpick inserted into center comes out clean with a few crumbs attached. Mine took about 55 minutes in an 8x4 inch loaf pan. If you use a 9x5 inch pan, you may need to check the bread at 40 minutes.
  5. Remove from oven and place pan on wire rack to cool for 15 minutes. Remove bread from pan and place on wire rack to finish cooling completely.
  6. To make cinnamon cream cheese frosting: Beat cream cheese, powdered sugar, vanilla and cinnamon together on medium speed for a minute or until smooth. Spread over cooled bread. Sprinkle with 2 tablespoons chopped walnuts or pecans. Cut into 10-12 slices and enjoy!
Notes
To make vegan: Use dairy free cream cheese and a flax egg instead of a regular egg.

To make gluten free: I haven't tested it but I would suggest 1 cup almond flour and 1 cup chickpea flour OR 1 cup all purpose GF flour or 1 cup gluten free oat flour!


Bread can be made a day or two ahead of time, just wrap in plastic wrap to seal in moisture and frost before you serve. Banana bread is always best the next day.


You can make this recipe into muffins/cupcakes. You'll need to adjust your baking time, but I suggest checking them between 15-18 minutes.


Feel free to add in other favorites such as: shredded coconut flakes, raisins, walnuts instead of pecans, or pineapple.
Nutrition Information
Serving size: 1 slice (based on 12 slices includes cream cheese frosting) Calories: 210 Fat: 7.5g Saturated fat: 3.7g Carbohydrates: 33.2g Sugar: 14.9g Fiber: 4.6g Protein: 4.3g
Recipe by Ambitious Kitchen at https://www.ambitiouskitchen.com/carrot-cake-banana-bread-with-thick-cinnamon-cream-cheese-frosting/