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Carrot Cake Banana Bread with Cream Cheese Frosting

Carrot cake banana bread with cream cheese frosting—one moist loaf loaded with ripe bananas, finely grated carrots, warm spices, and crunchy walnuts. Baked until a toothpick shows only a few moist crumbs, then topped with a fluffy, creamy frosting and walnut-cinnamon garnish.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Banana Bread
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground ginger
  • 0.5 lb unsalted butter, melted
  • 0.5 cup light brown sugar, packed
  • 0.25 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1.5 cup mashed ripe bananas about 3 large bananas
  • 1.5 cup finely grated carrots
  • 0.5 cup sour cream
  • 0.5 cup chopped walnuts
  • 0.25 cup raisins optional
For the Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 0.25 cup unsalted butter softened
  • 2 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.125 tsp salt pinch
Garnish
  • 2 tbsp chopped walnuts
  • 0.25 tsp ground cinnamon light sprinkle

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep the loaf pan and dry mix
  1. Preheat the oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper.
  2. Whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger in a medium bowl.
Make the banana-carrot batter
  1. Beat the unsalted butter, light brown sugar, and granulated sugar until smooth.
  2. Add the eggs one at a time, mixing after each addition.
  3. Mix in the vanilla extract, mashed ripe bananas, sour cream, and finely grated carrots until evenly combined.
  4. Fold the dry ingredients into the wet ingredients until just combined.
  5. Stir in the chopped walnuts and raisins, if using, so the batter is evenly studded.
Bake and cool
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 60–70 minutes at 350°F, until a toothpick inserted into the center comes out with only a few moist crumbs.
  3. If the top is browning too fast, loosely cover with foil during the final 15 minutes of baking at 350°F.
  4. Cool the loaf in the pan for 15 minutes, then transfer it to a wire rack and let it cool completely.
Make frosting and finish
  1. Beat the cream cheese and unsalted butter until smooth and fluffy.
  2. Gradually mix in the powdered sugar, vanilla extract, and salt until creamy and spreadable.
  3. Spread the frosting generously over the cooled loaf.
  4. Sprinkle with chopped walnuts and a light dusting of ground cinnamon before slicing and serving.

Notes

For the most tender crumb, fold the dry ingredients in only until you no longer see flour streaks; over-mixing can make the loaf tough. Store covered in the refrigerator up to 4 days—bring to room temperature for the best texture. Freezing is yes: freeze unfrosted (or frosting separately) for up to 2 months. For a lighter option, use reduced-fat cream cheese and light butter to reduce calories while keeping the frosting creamy.