I’ve got spring fever over here! I’ve been in a serious baking mood lately and find I’m usually at my happiest when I’m baking. The smells coming from the oven, patiently (or not to patiently) waiting for them to cool. Yeah, baking is the best.
I’ve always been a lover of carrot cake. I enjoy the texture of the carrots in the cake and the creamy cream cheese frosting on top. While I made this cake hearty and healthy, I didn’t skimp on the frosting. I just can’t make that healthy, sorry! It’s too darn good.
Bananas are always in my house. And I always forget to eat them. Hense why there are so many banana recipes on the blog! They’ve turned into some delicious recipes while allowing me to cut back on the sugar. For example my Chocolate Peanut Butter Swirl Bread or my Coconut Banana Muffins
I hate grating carrots. I never feel like taking out the food processor to grate them, because let’s be honest, that’s a lot of cleanup after for some carrots. And hand grating them is also a pain, but mostly because my hand grater is broken. So I opted for buying pre-shredded carrots for this. So much nicer!! Do yourself a favor and splurge the extra 40 cents.
I baked this in two 8 inch cake pans, however if you prefer a loaf pan to make it more of a bread, go for it!
The frosting makes the perfect amount for this cake. Not too much and not too little. I don’t like too much frosting, however if you love that thick creamy layer, go ahead and double the frosting recipe for your pleasure!
What are some of your favorite carrot recipes? Let me know in the comments below!
Carrot Cake Banana Bread
- 3 ripe bananas mashed (1 cup)
- 3 eggs
- 1 cup coconut sugar
- 1 1/2 cups unsweetened almond milk
- 2 tsp vanilla extract
- 2 1/4 cups oat flour
- 1 TBSP baking powder
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 cups carrots grated
- 4 oz cream cheese softened
- 2 oz butter softened
- 3 TBSP maple syrup
- 1 tsp vanilla extract
- 1 tsp almond milk
In a large bowl whisk together the mashed banana, eggs and coconut sugar until a smooth paste is formed. Add everything else but the carrots and stir until just combined. Fold in the shredded carrots.
Pour evenly into two greased cake pans and bake in a 350 degree oven for about 30 minutes or until golden brown and a toothpick comes out clean.
Let the cakes cool for about 5 minutes in the pan. Then carefully pop them out and finish cooling on wire racks.
Add the softened cream cheese, butter, maple syrup and vanilla into a small bowl and whisk together until smooth. If it is too thick, add in the almond milk if desired. Spread 1/3 of the frosting on top of one of the cakes. Place the other cake on top and evenly spread the rest of the frosting.
Store cake in an airtight container if not eating right away. After 2 days, set in the fridge to last longer.
Like this recipe? Check out some of my other Easter/Springtime recipes!
Coconut Carrot Muffins
Creamy Vegan Deviled Eggs
Lemon Poppy Seed CakeU
Healthy Peanut Butter Eggs
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