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Carrot Cake Banana Bread

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Carrot cake and banana bread all in one? Yes, please!

Today, we’re bringing you this delicious Carrot Cake Banana Bread by Jillian Glenn with Peanut Butter & Jilly! This recipe combines two of our beloved favorites, banana bread and carrot cake, to create a dessert that’s perfect for Easter.

This dessert features overripe bananas, finely grated carrots, and warm spices, topped with luscious cream cheese frosting for a moist and irresistible treat.

Carrot Cake Banana Bread


  • metal loaf pan
  • whisk or electric hand mixer for making the icing


  • 1 cup finely grated carrots
  • 2 overripe bananas
  • 1 cup unsweetened almond or oat milk regular milk will also work
  • ¼ cup melted regular or vegan butter
  • ¼ cup coconut sugar or light brown sugar
  • ¼ cup organic cane sugar or regular white sugar
  • ¼ cup maple syrup
  • 2 tsp vanilla
  • 1 tsp baking soda
  • tsp baking powder
  • 2 tbsp pumpkin pie spice
  • 2 cup regular or gluten free all purpose flour
  • pinch of salt
Cream Cheese Frosting
  • ¾ cup powdered sugar
  • 2 tbsp softened or melted regular or vegan butter
  • 2 oz vegan cream cheese or regular cream cheese


  • Preheat the oven to 375 degrees F.
  • Grease a metal loaf pan or line it with parchment paper.
  • In a large mixing bowl, mash your overripe bananas with a fork until they are an applesauce texture. Add the grated carrots, milk, butter, both sugars, maple syrup, vanilla, baking powder, baking soda, salt, and pumpkin pie spice to the bowl and mix well. Then, add the flour and mix until a thick batter forms.
  • Pour the batter into the prepared metal loaf pan and bake in the oven for 45-50 minutes or until the top of the loaf is golden and it is completely baked through the center.
  • Remove from the oven and allow it to cool. While the carrot cake banana bread is cooling, use an electric hand mixer or whisk to prepare the cream cheese frosting. Mix the softened butter, cream cheese, and powdered sugar together in a bowl and then spread it over the carrot cake banana bread.
  • Serve warm or cooled.
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Want to know WOT Jillian Glenn is all about 

Jillian is the author of Easy Low-Cal Vegan Eats, Light & Easy Vegan Baking, and Healthy Vegan Breakfasts and Lunches. Peanut Butter and Jilly, is a place where Jillian shares her family-friendly, healthy, and tasty recipes along with her best health, wellness, travel/dining, and product tips! She’s passionate about wellness and believes our mental, spiritual, and physical health is essential to living our best lives.


Making this recipe? Be sure and share it with us on the WOT Instagram or on Facebook!


Recipe and images by @peanutbutterandjillybeans

by Camila Alves McConaughey