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Carrot Cake Banana Bread

Deliciously soft and moist homemade carrot cake banana bread, perfect for breakfast or a healthy dessert!

Carrot Cake Banana Bread, with Homemade Frosting

This healthy carrot cake banana bread recipe can be:

Vegan

Oil Free

Gluten Free

Low Fat

Low Calorie

EASY to make!

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carrot cake banana bread

If only carrot cake were always in season.

I’d be so happy posting carrot cake-themed recipes all year round!

But since possibly no one else besides me wants to eat carrot cake in December (or maybe you do too??), I try to pack as much carrot cake as I can into the few weeks between St. Patrick’s Day and Easter.

Because I’ve already posted carrot cake cupcakes, carrot cake oatmeal, and a healthy carrot cake recipe on the blog, this year I decided to turn the flavor into banana bread, which is one of my other favorite recipes.

I knew the carrot cake banana bread was going to be good before even trying it; there was no possible way it couldn’t be good – it was carrot cake AND banana bread!

Trending Right Now: Veggie Burger Recipe – 6 Ingredients

(Above – a video of me making the chocolate version)

For decoration, I sprinkled crushed walnuts and shredded carrot over the top.

While the carrot bread is completely delicious on its own, if you’re like me and think one of the best things about carrot cake is the frosting, feel free to use any of my Healthy Frosting Recipes – the link includes recipes for both cream cheese frosting and greek yogurt frosting.

I also really love frosting this banana bread with about 1/2 cup of softened coconut butter, as shown in the photos.

Secretly Healthy Carrot Cake Banana Bread Recipe (Vegan)
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Carrot Cake Banana Bread

Deliciously moist and secretly healthy carrot cake banana bread that's perfect for breakfast or dessert!
4.93/5 (44)
Total Time 50 minutes
Yield 12 – 14 slices

Ingredients

  • 2 cups white, spelt, or oat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • optional 1/8 tsp nutmeg
  • 1 1/2 cup mashed overripe banana (for banana free, try this Vegan Carrot Cake)
  • 1/2 cup finely shredded carrot
  • 1/2 cup pure maple syrup, honey, or agave
  • 1/4 cup milk of choice
  • 1/4 cup oil OR additional milk of choice
  • 2 tsp pure vanilla extract
  • optional crushed walnuts, coconut, etc.

Instructions

  • Preheat oven to 350 F. Grease a 9×5 pan, or line with parchment. Combine dry ingredients in a bowl. If desired, you can add 1/2 cup crushed walnuts and/or a handful of shredded coconut. Whisk liquid ingredients—including carrot and banana—in  separate bowl. Pour wet into dry, and stir to form a batter. Smooth into prepared pan. Bake on the center rack 37 minutes, then do not open the oven door at all but turn off the heat and let sit in the closed oven 10 additional minutes. If still undercooked at this time, simply turn the oven back on and continue baking—checking every 5 minutes–until a toothpick inserted into the center comes out mostly clean. Let cool. Cover and refrigerate overnight. Taste and texture are much better the second day (and even better the third day as it gets sweeter). Leftovers can be sliced and frozen for up to a month. If you want to frost the bread, I included a few links to some frosting recipes above in the post, or you can use about 1/2 cup softened coconut butter—sweetened if desired.
    View Nutrition Facts

Notes

The recipe was adapted from my Healthy Banana Bread and Chocolate Banana Bread.
 

Have you made this recipe?

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4.93/5 (44)

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Published on March 19, 2018

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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Reader Interactions

140 Comments

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  1. Natasha @ Thoughts of Tradition says

    I’m delighted to see another banana bread recipe. This looks so delicious, I cannot express it through mere words. I, for one, love carrot cake and would gladly eat it in December. If I try this next week, I will report back with photos.

  2. Christina says

    That bread looks delicious! You’re not the only one that wants to eat carrot cake all year round either. I love carrot cake and will happily eat it any time of year. Could you do a recipe for carrot cake pancakes? Since you’ve already done carrot cake cupcakes, oatmeal, and bread, I think pancakes (with cream cheese frosting!) are a logical thing to try next.

    • Jason Sanford says

      While Katie can only vouch for the flours she’s tried (the ones listed), you are always free to experiment, and please be sure to report back if you do!

    • Mary says

      Love your recipes! Thank you for them. I seem to have trouble with coping them on my computer. It doesn’t print a a picture–which I like to have with the recipe. It also will print some of the recipe at the bottom of the page and therefore, I have print the instructions on the back of the page. Is there a reason for this? Can you help? Just wondering.

  3. Mary says

    This recipe says it is oil free but lists oil as an ingredient, though you say this is optional. Katie, did *you* use oil in your recipe? I’ve had bad luck with your recipes that say I can sub milk for oil. They don’t cook well and never look anything like the picture.

    • Jason Sanford says

      If it’s listed as an option for a recipe, it means that either Katie or one of her testers has tested that option. I know many readers and Katie have made her banana bread recipes with milk instead of oil and it still works well, and she talks about this in her Healthy Banana Bread recipe. What recipes did you try that didn’t work? Maybe I can help troubleshoot.

      • Connie says

        Agreed Melissa. I think it’s so rude that they don’t reply back to a recipe they’ve posted. It shouldn’t have to come from another reader.

        • Jennifer M says

          I came here to leave a comment about the recipe but unfortunately found this comment from Connie instead. Yes Connie, it’s so rude that someone who runs a blog where she isn’t charging you anything to see the recipes wouldn’t be able to personally respond to every one of the hundreds of emails, comments, and facebook messages she probably gets every day because she’s too busy living her life. It’s so rude that she doesn’t spend her whole day in front of the computer screen to make sure she answers your comment because of course it’s the most important comment of all. Honestly what I think is much more rude is to be so unappreciative about something you’re getting for free and forget that the bloggers you’re criticising are actual people with lives outside of the internet.
          Katie, feel free to take my comment down if it’s out of line. I thought about letting it go but just couldn’t not say something.

          • Njoki says

            Thank you Jennifer. The world needs more people like you for sure.
            I cannot believe the nerve of some people.
            I love CCK recipes, and i am so sorry that people find a way to fault her for stuff like these while her blog is incredibly useful to some of us.

          • nicole says

            HAHA! You are awesome. Amen to people getting something AMAZING for free and still wanting more. It’s nice if the bloggers comment but please remember everyone, THEY HAVE LIVES TOO.

        • Charlie says

          I figured out that Jason works for Katie before he mentioned it anywhere.
          Plus, now that this free website has grown significantly and recipes are so popular, it’s extremely unrealistic to expect Katie to manage all of this website on her own.
          I appreciate your useful free website and recipes Katie. Thank you to You & your Team 🙂

      • Jason Sanford says

        I’m just seeing these latest two replies, and I apologize for both the drama and the confusion my initial comment may have sparked. I am on the media team for Chocolate Covered Katie and so it is my job to help answer questions, because while it’s true that she gets too many to respond personally to all of them individually, it’s also true that she is grateful to all of her readers and doesn’t want any question they took the time to leave to go unanswered. In Katie’s recipes, as I mentioned in my initial comment, if Katie lists something as an option it means she or one of her testers has tested it to make sure that option will work. If something is not listed in the recipe as being an option, you are still free to try it at your own risk. Hope that helps clear up any confusion!
        Jason (media relations)

        • Charlie says

          I figured out that you work with Katie without you having to write it anywhere 🙂
          Thanks for your timely replies to the thousands of questions Jason!!!

  4. Carol says

    I was going to make the banana/blueberry bread today. I have my bananas and was ready to go until I saw this! I have a bag of carrots I wasn’t sure how to use and this recipe magically appears in my email! I am going to make this AND throw some blueberries in it too. I make my own oat flour with my Braun hand blender. Fun thing to do during a snow storm on the first day of spring. lol. PS: Bean soup in the crock pot too. YUM! I just pray the power doesn’t go out!!!

    • Kathryn says

      Carol, I wanna come to your house! Except it’s sunny and 60 degrees at mine… But your foods sound delicious and inviting!

      • Carol says

        Lucky you! Yesterday, I was sitting outside in the sun in 60 degree giing myself a pedicure. Now today we are being buried in snow but it won’t be around long. Mother Nature is going through menopause. lol. My bread is delicious by the way. I’m going to post pics via a separate comment.

  5. Debby says

    Oatmeal flour is so easy to put regular oatmeal in the blender and blend until powder. Works great. You should also be blending up sugar to make powdered sugar without the chemicals.. All of Katie’s recipes are so tasty !

    • Jason Sanford says

      Do you need to substitute them because of an allergy? Or you don’t like the taste? Leaving them out will not affect the texture, only the taste, so texture-wise it would be fine to omit. I just don’t think Katie can vouch for the flavor because she hasn’t tried it.

      • Nicole says

        Yes omitting cinnamon and vanilla because of an allergy.. I’m also going to try using tapioca flour because I’m allergic to wheat and gluten as well, so that eliminates spelt or oat flour.

  6. Carol says

    I made this carrot cake/banana bread and it is fabulous! I made the following modifications:
    I made my own oat flour and pureed the bananas with my Braun blender. I left out the optional nutmeg. Instead of a sugary sweetener, I used 1/4 cup of NuNaturals Simple Syrup. If your bananas are super ripe, you don’t need much additional sweetener. Instead of the addt’ll milk, I used 1/4 cup of healthy olive oil. And since I loved the banana blueberry bread recipe so much, I added about 1/2 cup of blueberries. I also added 10 minutes to the baking time. I did sample one slice and it was delicious! I have 9 slices left which will be my breakfast for the next 9 days!

  7. erica says

    I love Katie’s recipes! PS I have never had a problem with her recipes using either oil or milk, and when it says milk I always use unsweetened vanilla almond milk. Works like a charm every time! My husband is obsessed with your recipes. I love every one that I have tried. Printing this one out now. Thanks again so much for contributing your awesome-ness!

  8. Cassie Thuvan Tran says

    Combining my two favorite breakfast breads is just GENIUS! Pairing carrots with banana is incredible. I love how delicious and fluffy this loaf looks! Never would have guessed that it’s oil free!

  9. Eva says

    I just had to laugh because about ten minutes ago I made a list of all the things I want to bake this month, and wrote down both banana bread and carrot cake. Then came here for some inspiration and saw this. Definitely gonna make it soon! Thanks for the recipe Katie!

  10. sabrina says

    thank you for all of these healthy options! i love carrot cake too, and yes, frosting too, but only eat it rarely because of the calorie count, not the season, so appreciate a slimmed frosting recipe!

  11. Kat says

    How would I go about substituting raw sugar for the liquid sweetener in this recipe? (I’m running low on honey and maple syrup is crazy expensive in Australia.)

    • Jason Sanford says

      We haven’t tried it so really can’t say for sure, but maybe google how to make a simple syrup from sugar?
      Jason

    • Natasha @ Thoughts of Tradition says

      I have successfully substituted water for maple syrup in her other banana bread recipes. Just replace it with a mixture of sugar and water. Add sugar to water and taste if sweet enough, and then measure out the amount called for in the recipe.
      Or you can try doing what I did, and simply using water instead. I enjoyed it but I know most people wouldn’t share my enthusiasm.

      • Kat says

        Yeah, it worked fine to just make simple syrup with the raw sugar. It actually tastes CRAZY similar to maple syrup.

  12. Dayna says

    Awesome recipe. I made it into muffins for portion control reasons and it turned out very good. Not overly sweet which is what I appreciate about it. I got 12 muffins out of this recipe and figured out the calories for each is 125 (using 1% milk and canola oil). Thanks! I just recently discovered your site so I’m excited to try other recipes.

    • Njoki says

      Good idea! Could you please tell how you adjusted the time? I am assuming it should be less for muffins compared to a whole loaf…

  13. Jade says

    Can I just say that these recipes have been my saving grace! Healthy desserts are definitely the way forward and have helped me so much with maintaining my weight loss!
    I have made the carrot banana bread and I’m hooked!! I’m a huge fan of your recipes and the book never leaves my book stand in kitchen…

    Thank you Katie for sharing your creativity!! ?

  14. Sofia says

    This doesn’t really have much to do with the recipe, but I am planning on ordering the “Hello Breakfast” cookbook. I have heard some readers buying a copy but it came without the extra recipes (i.e. vegan mozzarella cheese) and I was wondering if there is a way to avoid that without e-mailing me the extra ones. That cheese just looks so good! Just don’t want to put you all through the extra trouble. Thanks!

    • Jason Sanford says

      Hi! The bonus pack should go out automatically whenever someone gets the ebook, and it’s just getting caught in spam for some people. To make 100% sure you get it, I can send it out manually to you if you want. Would that work? Then you wouldn’t have to worry about it possibly getting caught in a spam filter somewhere on the web :).
      Jason (media relations)

  15. Kat K says

    I was so excited to make this, but it turned out so disappointing! It’s really not very much of a carrot cake at all; after all the talk of how much you love carrot cake, the only flavour I got was banana. It’s an okay banana bread, but there’s really nothing carrot-cake-like about it. And I even doubled the spices. If I try this again, maybe I’ll find a way to double the carrot as well or something.

    • Aimee says

      No offense, but if you wanted carrot cake instead of banana bread then why not just make her actual carrot cake recipe instead of making banana bread and then being confused that it tastes like banana bread?

  16. Michelle says

    I’ve made this bread twice in the past week and it was fantastic! I added in the coconut and cut down the maple syrup to 2 tablespoons, and also added chopped dates and used 5 bananas. I also used whole wheat flour, which absorbed a lot of liquid so I had to add in a bit more cashew milk. It turned out beautifully, thank you so much for the wonderful recipe!

  17. Lisa says

    Hi Katie,
    I tried your carrot cake banana bread as I loved the idea of combining carrot and banana and it turned out wonderful!
    I am quite new to vegan baking and I was looking for a recipe that would give a moist, fluffy cake, just like the (non-vegan)cakes my mom used to bake when I was young. And: success!
    Making the batter was not difficult and your baking instructions were very clear. My first ever carrot cake looked perfect and tasted delicious!
    Sending you a picture (without frosting).
    Many thanks for sharing your wonderful recipes!

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