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Carrot Banana Cake

Carrot banana cake with a moist, spiced crumb baked until a toothpick comes out clean, then topped with thick cream cheese frosting. This banana carrot cake is easy to make with mashed bananas, shredded carrots, and warm cinnamon-spice flavor.
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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 carrots, shredded about 2 medium
  • 0.5 cup vegetable oil
  • 1 cup brown sugar
  • 2 eggs, large
  • 1 tsp vanilla extract
  • 1.5 cup 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 cup powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan

Method
 

Bake the cake
  1. Preheat oven to 350°F, then grease two 8-inch round pans or a 9x13 dish so the cake releases cleanly.
  2. Whisk vegetable oil, brown sugar, eggs, and vanilla extract together until smooth and glossy, with no visible egg streaks.
  3. Stir in mashed ripe bananas and shredded carrots until evenly distributed through the batter.
  4. Fold in all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until just combined, stopping as soon as no dry flour remains.
  5. Fold in chopped walnuts, if using, so they’re suspended throughout the batter rather than clumped.
  6. Divide batter between pans and bake at 350°F for 30–35 minutes, until a toothpick inserted in the center comes out clean.
Make and spread the frosting
  1. Beat cream cheese and butter until smooth, then add powdered sugar and vanilla extract and beat until fluffy with a thick, spreadable texture.
  2. Cool cakes completely before frosting generously so the frosting stays thick and doesn’t melt or slide.

Notes

For clean slices, cool the cake fully before frosting; then chill the frosted cake for 30–60 minutes to help the frosting set. Store covered in the refrigerator for up to 4 days. Freeze unfrosted layers wrapped tightly for up to 2 months; thaw overnight in the fridge before frosting. For a lighter version, replace about half the vegetable oil with unsweetened applesauce and use the same spices.