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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:


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!

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(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

Adapted from my Healthy Banana Bread and Chocolate Banana Bread

Pin it now to save for laterPin Recipe

Carrot Cake Banana Bread

Deliciously moist and secretly healthy carrot cake banana bread that's perfect for breakfast or dessert!
4.93/5 (42)
Total Time 50 minutes
Yield 12 - 14 slices


  • 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.


  • Preheat oven to 350 F. Grease a 9x5 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

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4.93/5 (42)

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Published on March 19, 2018

Meet Katie

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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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Leave a comment or reviewLeave a rating
    • Jason Sanford says

      I’m not sure where you live, but baking soda should be a product available worldwide, as it’s a very generic product found in pretty much any grocery store. Maybe it just has a different name where you are, such as bicarbonate sodium or sodium bicarbonate?

  1. James M. says

    Holy smokes this cake is awesome!! Cream cheese frosting makes it sing!! Printed this one to save for another time. Whole family approves. I added the optional coconut and will add nuts next time! I also replaced the honey with molasses.

  2. Laura says

    So so so good!!! Can’t wait to get up tomorrow morning for breakfast lol and wow, how nutritious when I put the ingredients into my nutrient chart I was very surprised. So good!

  3. Sara says

    Made this bread and it was wonderful. Used coconut butter with a little honey for the icing and sprinkled a few pecans on top. Will definitely be making this again!

  4. Tiffany Svorinic says

    I would highly recommend this recipe! I used whole wheat flour, coconut oil and added 1/4 cup shredded coconut. Absolutely delicious. Thank you!

  5. Barbara says

    I made your Carrot Cake Banana Bread today.
    Really yummy! Thank you! I put chopped walnuts, shredded coconut in it and a yogurt cream cheese frosting (not vegan). Really delicious! ❤️?

  6. Barbara says

    Here is a photo of my Carrot Cake Bannana Bread. Greek Yogurt/cream cheese frosting with all natural carnival sprinkles.

  7. Angeline says

    Tried the recipe and it came out great! I used homemade oat flour and 1/4 cup natural olive oil (where it says either oil or milk of choice), and I used 1/4 cup of almond milk. Just tried it out of the oven and even though the recipe says it tastes better the second day refrigerated, I thought it was amazing as is. First time trying to make something from this website, and I’m SO glad I did. Will definitely make this again! Thanks so much Katie!

  8. Cathy says

    Does anyone have a suggestion for making this large scale in a 9×13 pan, to slice as bars? I figure double the recipe and just watch closely for doneness, but I’d like to hear other ideas beforehand!

  9. Kristi says

    LOVED this! I say loved because it’s already gone! My family gobbled it up. Even my carnivorous, doesn’t like anything vegan, husband loved it! He ate half a loaf! My girls also loved it even the picky one who doesn’t love my GF baking. It was a win all around! Next time I will definitely double. I used oat flour (oatmeal ground in my vitamix), maple syrup and 1/2 c canned full fat coconut milk instead of oil. I also doubled the cinnamon because I love spiced carrot cake. I didn’t add coconut or nuts because kiddos don’t like them.

  10. Lindsay says

    okay, I’ve made a lot of things from CCK, and most successful, but this one is the best recipe I have made, yet. I wanted a more traditional carrot cake loaf, so I substituted one (steamed) apple for one banana and used one over ripe banana and the rest ground carrots (not finely grated, just normal grating). I also added 1/2 cup of raisins (pre-soaked in boiling water) and some ginger. I used two loaf pans for baking. I made a cream cheese icing and added walnuts on top for the loaf I will pass on to the neighbours. It turned out soo moist. I can’t get over how amazing this bread is. I seriously questioned if it would be sweet enough and it totally is! I wish I could give this more than 5 stars, even without vanilla (I’m still out…)

  11. Misty says

    I used this recipe to make muffins for my toddler- they taste a little salty so i’ll be adjusting the salt next time.

  12. Tiffany says

    This was AMAZING!! Didn’ t expect the texture and flavour to be so on point. I used 1 cup white flour + 1 cup oat flour and coconut flour. I also used a little less than 1/2 cup of honey. Thank you, Katie!

  13. Summer says

    Hello, Can I grind up oatmeal for the oat flour or is that not the same? I look forward to making this. thank you much!

  14. Varda says

    Where is the recipe to the carrot cake banana bread? I only see the photo but recipe is nowhere to be found?

    • Jason Sanford says

      Hmm I see the whole recipe. What do you see under the photos? Have you tried refreshing the page?

  15. Shauna says

    This bread is delicious. I didn’t realize it was a vegan recipe until I was almost done mixing the batter, so I added an egg, just in case. I didn’t have enough banana, so I used applesauce to make up the difference. And I used coconut milk. I threw it in the oven and kept my fingers crossed. It came out better than I expected! Next time, I will follow the original recipe and add some nuts and maybe chocolate chips too. This is one of the best online recipes I have ever come across. Thank you!

  16. Lizzie says

    Subbed- whole wheat flour in (one cup) and used cake flour for other cup. Added one egg and roasted walnuts on top. Used 1 banana and one cup of carrots shredded.used milk not oil. And 1/4 pineapple juice and 1/4 cup maple syrup. Those were my modifications.

  17. Farah says

    What a wonderful recipe. It comes together so easily.
    The only problem I have is figuring out how to get it to last until the next day or two to appreciate the sweeter favour!

    Thanks for all your great recipes.

  18. Jenna says

    Have not tried it yet but just finished baking and boooooyyt it smells great! Every other recipe I’ve tried so far from Katie’s blog has been phenomenal! Can not wait to eat!

  19. Reena says

    I adore you darling Katie! 🙂 I always thought I am wiered because of my cooking but now I have found there is another one! Anyway I did this banana bread for the second time and this time I ruined it, suspect it happened because bananas were not really ripe, so everyone take a note if you like. Greetings from Australia! Ps it’s always chocolate, peanut butter, banana, pumpkin and carrot season no matter were you reside. 🙂

  20. Allison says

    OMG I made this today and it turned out incredible! I seriously cannot believe how fluffy and delicious it is. It tastes like real decadent carrot cake but is pretty healthy and low calories. SO impressed with this recipe. Cannot wait to share it with others.

  21. Audrey Schlegel says

    If anyone wants to do this gluten-free: I did half (gluten-free) oat flour and half buckwheat flour. DELICIOUS! And the buckwheat added a nice nutty flavour. I would also recommend to add some walnuts or hazelnuts (or both, let’s be crazy!), it really tastes amazing!
    (Yep, I am a personal stylist and I like to put my own twist on things!)

  22. Tami says

    I made this yesterday, using your chocolate avocado frosting recipe (I live in Mexico and was just using easy-to-find ingredients) and it was DELICIOUS!!!! I love carrot cake, and it was so much fun to make with my 3 year old – and also love that she could lick the frosting spoon with no guilt whatsoever. your recipes consistently turn out perfect!! thank you.

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