This Carrot Banana Cake with Cream Cheese Frosting is moist, tender, and bursting with flavor. Perfect for holidays or cozy weekend baking.

Scale

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup vegetable oil

1 cup granulated sugar

2 large eggs

1 cup mashed ripe bananas (about 2 bananas)

1 1/2 cups grated carrots

1 teaspoon vanilla extract

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

3 cups powdered sugar

1 teaspoon vanilla extract

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1. Preheat oven to 350°F (175°C). Grease and line baking pan.

2. Whisk flour, baking powder, baking soda, cinnamon, and salt.

3. In another bowl, whisk oil, sugar, eggs, bananas, and vanilla.

4. Fold in carrots and optional mix-ins.

5. Combine wet and dry ingredients, then pour into pan.

6. Bake 30–35 minutes until toothpick comes out clean.

7. Cool completely.

8. Beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Spread over cooled cake.

Store cake in the refrigerator for up to 5 days.

Can be frozen (unfrosted) for up to 3 months.

Add nuts, coconut, or raisins for extra texture.