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Carrot Banana Cake

Carrot banana cake with warm cinnamon spice and tender banana-carrot batter baked until a toothpick comes out clean. Finished with thick, swirled cream cheese frosting for a moist layer-cake style dessert.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Carrot banana cake
  • 2 bananas ripe, mashed
  • 1 cup shredded carrots about 2 medium
  • 0.5 cup vegetable oil
  • 1 cup brown sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp ginger
  • 0.5 tsp salt
  • 0.5 cup walnuts chopped (optional)
Cream cheese frosting
  • 8 oz cream cheese softened
  • 0.5 cup butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan

Method
 

Bake the carrot banana cake
  1. Preheat the oven to 350°F and grease two 8-inch round pans or prepare a 9x13 dish.
  2. Whisk vegetable oil, brown sugar, eggs, and vanilla extract together until glossy, then stir in mashed bananas and shredded carrots.
  3. Fold in all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until just combined; fold in walnuts if using.
  4. Divide batter between the pans and bake for 30–35 minutes at 350°F, until a toothpick comes out clean.
Make frosting and finish
  1. Beat cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy.
  2. Cool the cakes completely, then frost generously so the frosting layer stays thick and holds its shape.

Notes

Pro tip: bake until the centers spring back lightly and a toothpick tests clean—overbaking can dry out the banana-carrot crumb. Store the frosted cake covered in the fridge for up to 4 days; freeze unfrosted layers up to 2 months, thaw overnight in the refrigerator and frost after fully cooled. For a lighter swap, use 1:1 whole wheat pastry flour for part of the all-purpose flour, and keep the frosting thickness the same.