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Carrot Cake Banana Bread

Carrot Cake Banana Bread


A light and fluffy Carrot Cake Banana Bread with a Cream Cheese Maple Frosting that’s perfect for spring or any time of year!


  • 3/4 cup avocado oil, or any flavorless oil
  • 1 cup sugar
  • 2 eggs, at room temperature
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 2 ripe bananas
  • 1 cup shredded carrots (about 1 large carrot)
  • 1/2 cup full fat greek yogurt
  • 2 tablespoons milk (any kind)
  • 1 teaspoon vanilla extract
  • 2 tablespoons hemp hearts (plus more for sprinkling on top)

Cream Cheese Maple Frosting

  • 8 ounces full fat cream cheese, at room temperature
  • 1/2 cup powdered sugar (plus more to taste)
  • 2 teaspoons maple syrup


  1. Preheat oven to 350 degrees. In a large bowl beat the oil, sugar, and eggs until thoroughly combined and fluffy.
  2. In a separate bowl combine the flour, baking soda, and baking powder. Add the dry ingredients to the wet, being careful not to over-mix.
  3. Using the same bowl you used for the flour mixture, mash your bananas until smooth. Add the carrots, yogurt, milk, vanilla and hemp hearts, and whisk until well combined.
  4. Add banana mixture to the large bowl with the flour mixture and using a spatula mix until evenly incorporated. Pour batter equally into two greased loaf pans. Then bake for about 40-45 minutes until a toothpick inserted into the center comes out clean. Let cakes cool completely before adding the frosting!

Cream Cheese Maple Frosting

  1. Using a stand mixer or a hand held mixer blend the cream cheese, powdered sugar and maple syrup until creamy. If you like a sweeter frosting, feel free to add 1 tablespoon at a time of more powdered sugar until you reach your desired level of sweetness.


If you’re a nut person, feel free to add chopped walnuts in the batter and on top of the frosting!