Irresistibly Moist Carrot Banana Cake with Cream Cheese Frosting

Thank you so much for stopping by today! I’m beyond excited to share one of my absolute favorite cakes: Carrot Banana Cake with Cream Cheese Frosting. If you’ve ever wished for a dessert that’s cozy, sweet, and just a little bit wholesome, this is it. Moist, tender, and topped with that luscious tangy frosting we all adore—this cake has “crowd-pleaser” written all over it.

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Overview of Recipe Content

Carrot Banana Cake is the perfect hybrid between banana bread and carrot cake. Imagine the natural sweetness of ripe bananas, the earthy richness of grated carrots, and warm spices all baked into a moist, flavorful cake. Then—just to make things irresistible—we crown it with a thick layer of cream cheese frosting.

Why you’ll love it:

• It’s the ultimate comfort cake for family gatherings, potlucks, or a cozy weekend treat.
• It has that homemade, nostalgic flavor that feels like a hug.
• It’s versatile—you can serve it as a loaf, a sheet cake, or even cupcakes.

Taste profile: Moist, sweet, lightly spiced, with a creamy tangy finish from the frosting.

Health-ish benefits: You’re sneaking in fruits and veggies (bananas + carrots), plus using oil instead of butter makes it extra moist without being overly heavy.

Ingredients you’ll need:

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• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ cup neutral oil (like canola or vegetable)
• 1 cup granulated sugar
• 2 large eggs
• 1 cup mashed ripe bananas (about 2 bananas)
• 1 ½ cups grated carrots
• 1 teaspoon vanilla extract

For the cream cheese frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

Tools you’ll need:

• Mixing bowls
• Whisk & spatula
• Box grater (for the carrots)
• Electric mixer (for frosting)
• 9×13 pan or two 8-inch rounds

Suggested substitutions:

• Swap walnuts or pecans in for extra crunch.
• Add shredded coconut or raisins for texture.
• Use whole wheat flour for a heartier version.

How to Make Carrot Banana Cake with Cream Cheese Frosting

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1. Preheat & prep: Preheat your oven to 350°F (175°C). Grease your baking pan and line it with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, and salt.
3. Combine wet ingredients: In a large bowl, whisk oil, sugar, eggs, bananas, and vanilla until smooth.
4. Add the carrots: Fold in the grated carrots (and nuts/raisins if using).
5. Bring it all together: Gently fold dry mixture into the wet, being careful not to overmix.
6. Bake: Pour into your pan and bake for 30–35 minutes, until a toothpick comes out clean.
7. Cool completely. Don’t rush this step—if the cake’s warm, the frosting will melt.
8. Frosting time: Beat cream cheese and butter until creamy, then gradually add powdered sugar and vanilla. Spread generously over cooled cake.

What to Serve with Carrot Banana Cake

This cake shines on its own, but if you want to elevate the experience:

• Serve with a hot cup of coffee or chai latte.
• Add fresh fruit on the side, like sliced strawberries.
• Sprinkle toasted coconut or walnuts over the frosting for extra crunch.

Tips for Making It Perfect

• Use super ripe bananas—the spottier the better! They add natural sweetness and keep the cake moist.
• Grate carrots finely so they blend into the batter. Large chunks can weigh the cake down.
• Don’t overmix once you add the flour, or your cake may turn tough.
• Chill the frosting for 10 minutes before spreading—it firms up beautifully.

Storage Instructions

• Store in an airtight container in the fridge for up to 5 days.
• Freeze unfrosted cake for up to 3 months. Wrap tightly in plastic wrap and foil.
• Frosted cake slices can be frozen too, but I recommend adding frosting fresh if possible.

General Information

Carrot cake has roots going back to medieval Europe, where carrots were used as a natural sweetener. Adding bananas is a modern American twist that makes this cake even more tender and naturally sweet. It’s a wonderful seasonal bake—perfect for Easter, Thanksgiving, or just when you need a little cozy pick-me-up.

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Frequently Asked Questions

Can I make this cake ahead?
Yes! Bake it the day before, wrap tightly, and frost right before serving.

Can I make it into cupcakes?
Absolutely—bake at 350°F for 18–20 minutes.

Do I need to refrigerate the cake?
Yes, because of the cream cheese frosting, it’s best stored chilled.

Can I use applesauce instead of oil?
Yes, substitute half the oil with applesauce for a lighter cake.

Conclusion

This Carrot Banana Cake with Cream Cheese Frosting is everything you want in a dessert—moist, flavorful, nostalgic, and topped with a dreamy frosting. If you love this recipe, you’ll also adore my Banana Muffins, Best Carrot Cake, and Pumpkin Spice Cake.

Thanks for baking with me today, friend. Don’t forget to pin this recipe to your Pinterest boards and tag me when you share your cake creations!

Interactive Elements

• If you make this, please leave a comment and review below—it helps more people find the recipe.
• Share your cake photo on Pinterest or tag me on Instagram @poulefrecipe.

Nutritional Information (per slice, serves 12)

Calories	Carbs	Protein	Fat	Sugar	Fiber
320	45g	4g	14g	26g	2g

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