This Carrot Cake Banana Bread with Cream Cheese Frosting combines two classic bakes in one delicious loaf. The cake is spiced and beautifully moist, with a lovely sweetness coming from the ripe banana and raisins, and a nice crunch coming from the walnuts, while the frosting is smooth and silky and divinely scrumptious.
A very easy family-friendly bake that leans heavily towards small batch pantry baking, this delicious cross between a carrot cake and a banana bread is the perfect afternoon tea treat at this time of the year.
The cake is light and soft, but packed with incredible flavours and contrasting textures that all work together so well, that it's hard to resist not having one too many slices. And it's all low effort, that anyone can bake it!
I have a full list of afternoon tea menu ideas, and this cake is a lovely addition. It can also be baked for any special occasions, school bake sales, or just as a nice coffee cake to enjoy with friends and family.
Plus, it's made with just everyday ingredients, including just one egg, that overripe banana that nearly made it into the bin, and a carrot that has been left in the fridge for too long now!
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
The sponge
- flour, bicarb of soda & baking powder - I used self-raising flour, but also added baking powder and bicarb for a light and well risen sponge. If you use plain flour only, increase the baking powder to 2 teaspoons
- light brown sugar - adds a nice hint of caramelisation without making the sponge heavy
- banana - choose a well ripe banana, it gives the best texture and best banana flavour
- carrot - make sure you squeeze out the excess liquid, as it can change the texture of the cake
- walnuts - add a nice crunch and more goodness, you can also swap them for pistachio like I did in my pistachio carrot cake
- vanilla extract - while it can be omitted, it does add a nice flavour to the cake
- spices: ground cinnamon and mixed spice (or pumpkin spice blend in the US) add warmth and deep flavours
- raisins - add sweetness and extra texture
- oil - keeps the sponge list and moist
The frosting
- icing sugar - or confectioners' sugar - make sure it's sifted, or the frosting will be lumpy
- butter - it has to be at room temperature for the best texture
- cream cheese - adds a touch of freshness to the frosting
- vanilla extract - for a delicate flavour
Step-by-step photos and instructions
- preheat the oven to 180 degrees Celsius (350 Fahreheit)
- in a large mixing bowl, sift the flour and baking powder, spices, add the sugar, chopped walnuts and raisins, and mix well
- in a jug, beat the egg, add the oil and vanilla extract and mix
- mash the banana, grate the carrot and squeeze out the excess liquid, and add them to the wet ingredients
- mix the dry ingredients and wet ingredients together to get a batter
- grease and flour a standard loaf tin and transfer the batter in an even layer
- bake for 40 minutes or until a skewer inserted in the middle comes out clean
- to make the frosting, beat the icing sugar with the butter, add the cream cheese and vanilla extract and beat again
- once the cake has cooled down completely, decorate with frosting
Expert tips
Use very ripe bananas, the darker the bananas, the sweeter and flavourful the sponge will be. Overripe bananas also add moisture and keep the cake soft, plus they compensate for using less eggs or no eggs in a recipe.
Don't overmix the batter, overmixing develops gluten, which can make the sponge dense and stoggy. Mix just enough for the ingredients to come together in a thick batter.
Use neutral oils like sunflower or vegetable oil, unlike butter, oil keeps the cake softer for longer, and gives it a light texture.
Make sure the cake is cooled completely before decorating it with frosting, otherwise the frosting will melt and make a real mess!
Other carrot cakes and banana breads you might like
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Carrot Cake Banana Bread with Cream Cheese Frosting
Ingredients
For the sponge
- 190 g self-raising flour (1 ½ cups)
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- 1 teaspoon mixed spice (pumpkin spice)
- 50 g chopped walnuts (¼ cup)
- 50 g raisins (¼ cup)
- 1 large ripe banana
- 1 large carrot
- 125 ml vegetable oil (½ cup)
- 125 g light brown sugar (½ cup)
- 1 teaspoon vanilla extract
For the frosting
- 100 g icing sugar (confectioners' sugar, 1 cup)
- 50 g soft butter (¼ cup)
- 50 g cream cheese (¼ cup)
- 1 teaspoon vanilla extract
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Instructions
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- In a large mixing bowl sift the flour, add the baking powder and bicarb of soda, sugar, spices, chopped walnuts and raisins and mix well.
- In a jug, crack the egg in and beat it well with a fork.
- Add the oil and vanilla extract and mix.
- Mash the banana, grate the carrot and squeeze out the excess liquid.
- Add them to the jug and mix well.
- Combine the wet ingredients with the dry ingredients.
- Use a spatula to mix everything into a batter.
- Oil and flour a standard 2lb loaf tin, add the batter and bake for 40-45 minutes or until a skewer inserted in the middle comes out clean.
- Remove the cake from the oven, and allow it to cool down completely.
- To make the frosting, use a hand mixer to beat the butter and icing sugar, then add the cream cheese and vanilla extract and beat again to get a smooth texture.
- Once the sponge has cooled down, run a sharp knife around the edges of the tin, it will come out easily.
- Decorate with the frosting and chopped walnuts.
Video
Notes
- Use very ripe bananas, the darker the bananas, the sweeter and flavourful the sponge will be.Â
- Don't overmix the batter, overmixing develops gluten, which can make the sponge dense and stoggy. Mix just enough for the ingredients to come together in a thick batter.
- Use neutral oils like sunflower or vegetable oil, unlike butter, oil keeps the cake softer for longer, and gives it a light texture.
- Allow the cake to cool down completely before decorating with frosting
Nutrition
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