You are going to love this gluten-free carrot cake banana bread recipe. It's so easy to make, is super moist, and has the best flavour. This healthy bread is high in protein and has the most amazing dairy free cashew cream cheese frosting to top it off.
Almond flour recipes like almond flour and banana pancakes are some of my all time favourite which is why I am so excited for you to try this carrot banana bread recipe!
Table of Contents
Why you will love this recipe:
- This healthy carrot cake banana bread has the best flavour! It's a fun twist on traditional banana bread and is perfectly spiced with both cinnamon and nutmeg and is then topped with the most delicious cashew cream cheese frosting.
- This carrot cake banana bread is super moist and has the best texture, even though it's grain free, gluten-free, dairy free, and refined sugar-free recipe.
- It's so quick and easy to make and only takes a few minutes to assemble.
- This bread makes a great breakfast, snack or dessert.
- This banana bread recipe is high in protein with 14 grams of protein per slice!
- It stores really well so is great for meal prep. It also freezes really well.
If you love carrot cake you will also love my healthy carrot cake donuts.
Ingredients and substitutions:
- Almond flour - almond flour is one of my favourite gluten-free flours to bake with. It helps give this bread the most perfect texture. You could swap this for cashew flour. Do not try swapping this for other flours such as oat flour, whole wheat flour, all purpose flour or a gluten free flour blend.
- Tapioca flour - this is used to give this bread a nice light and fluffy texture. Do not try swapping this for cassava flour as they are very different.
- Coconut flour - when combined with the other flours, coconut flour helps give this delicious bread the perfect texture. I don't recommend trying to swap this for any other flour.
- Eggs - eggs help add moisture to this bread and help the bread rise when it bakes. I have not tested this bread recipe with any egg substitutes such as a flax eggs and don't think any swaps would work out.
- Bananas - it just wouldn't be banana bread without the bananas! Bananas help to give this bread the perfect amount of sweetness and moisture. Be sure to use ripe bananas or extra ripe bananas rather than green bananas.
- Coconut oil - coconut oil helps give this loaf the most tender texture. I do not recommend trying to swap this for any other fat or oil.
- Carrots - shredded carrots help give this bread the delicious taste of carrot cake! The carrots also provide moisture and natural sweetness.
- Honey - one of my favorite natural sweeteners that helps give this bread the most delicious flavour! You could swap this for maple syrup instead.
- Coconut sugar - another one of my favourite natural sweeteners. You could easily swap this for brown sugar too.
- Spices - cinnamon, nutmeg and sea salt are the perfect warm spices to give this paleo carrot cake bread the most delicious flavour.
- Vanilla extract - to help enhance all the delicious flavours of the bread and the icing.
- Baking soda - this helps the bread rise when it bakes.
- Cashews - raw cashews are used to make the dreamy cashew cream cheese icing that tops this bread. Be sure to use raw cashews and not roasted cashews.
- Apple cider vinegar - to help give the frosting that perfect slightly tangy flavour, just like a classic cream cheese icing.
- Coconut milk - to help give the icing the most smooth and creamy texture.
- Maple syrup - this is used to naturally sweeten the cream cheese frosting.
How to make:
Step one:
First, preheat your oven to 350 degrees Fahrenheit.
Step two:
Next, add all the bread ingredients to the bowl of your standing mixer and blend everything well until it's smooth.
Step three:
Then line a bread pan with parchment paper and transfer the dough to the loaf pan. Spread it into an even layer with a spoon or knife. Bake the bread for 60-65 minutes, or until a toothpick inserted inside comes out clean.
Step four:
While the bread is cooking you can make the icing by blending all the ingredients together in your food processor until they are smooth.
Step five:
When the bread is done cooking top it with the icing and allow the bread to cool. Then serve and enjoy!
Top Tips:
- Do not try swapping the flours in this carrot banana bread recipe. It won't turn out!
- Use room temperature eggs for best results.
- Be sure to use ripe bananas with black spots rather than green bananas.
- Feel free to make a double batch and freeze one loaf for later.
- You can cool this bread in the loaf pan or cool it faster by transferring it to a wire rack or cooling rack.
Variations and add ins:
- Feel free to top this bread with ingredients like fresh berries, chopped nuts or raisins.
- You could add in some chopped nuts or raisins to the bread recipe for even more texture.
- Feel free to add a bit of nutmeg or allspice to give this banana bread even more flavour.
How to serve:
This gluten free bread is delicious served either warm or cold. Instead of the dairy-free cream cheese frosting you could also leave this bread plain or serve it with macadamia nut butter, blueberry chia seed jam, or even coconut whipped cream. It is delicious eaten for breakfast, as a healthy treat, afternoon snack, or for an after workout snack.
How to store:
Store this bread in the fridge in airtight container for up to 5 days.
This bread also freezes really well. I recommend freezing it without the icing, and then adding that once it has thawed.
Frequently asked questions:
Definitely not! Tapioca flour and cassava flour are very different flours and the bread will be a crumbly, dry mess if you try using cassava flour instead.
I have not tried this recipe with any egg substitutes. I am not sure it would work out with egg substitutes but if you do try it please let me know how it goes.
No, this recipe is not vegan because it contains eggs. I do not recommend omitting the eggs or trying to replace them with any egg replacers.
Other recipes that you'll love:
- Paleo Chocolate Chip Banana Bread
- Paleo Chocolate Zucchini Muffins
- Paleo Lemon Blueberry Muffins
- Paleo Waffles
Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!
Recipe
Paleo Carrot Cake Banana Bread
Equipment
Ingredients
Bread Ingredients
- 2 1/2 cups almond flour
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- 2 tablespoon coconut sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- pinch sea salt
- 3 large eggs
- 1 ripe banana
- 1 1/2 cups shredded carrots
- 1/2 cup honey
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
Cashew Cream Cheese Icing Ingredients
- 1 1/4 cup raw cashews
- 1/4 cup maple syrup
- 1/4 cup full fat coconut milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- pinch sea salt
Instructions
- Preheat your oven to 350F.
- Add all the bread ingredients to the bowl of your standing mixer and blend well until smooth.
- Line a bread pan with parchment paper and transfer the dough to the pan. Spread it into an even layer with a spoon or knife. Bake the bread for 60-65 minutes, or until a toothpick inserted inside comes out clean.
- While the bread is cooking make the icing by blending all the ingredients together in your food processor until they are smooth.
- Once the bread is cooked top it with the icing and allow the bread to cool. Then serve and enjoy!
Notes
- Do not try swapping the flours in this recipe. It won't turn out.
- Feel free to top the bread with fresh berries, chopped nuts or raisins.
- Store this bread in the fridge in an airtight container for up to 7 days.
Pam
This is so so good!! Must try! Thank you for this recipe!
Erin Carter
Oh I am so happy you love it!!!!!
Kristie
Soooo good!
Rayna
I've subscribed. How do I get this recipe?
Erin Carter
It's in the dessert e-book that you get in your welcome email. Check your spam folder too. Sometimes the email ends up there.
Andrea
Please send me your Paleo Carrot Banana Bread recipe
Erin Carter
Sign up for my newsletter and you will get it!
Mary
Can’t seem to get the recipe...is it off of your website by now.? Thx 🙂
Erin Carter
As the post mentions you get the recipe if you sign up for the newsletter. I will then be emailed to you! I hope you love it!
Michelle
So delicious, even without the frosting! I will be saving this recipe!
Erin Carter
Oh I am so glad you love it!!!! thanks so much for commenting
Michelle
I made it 2 weeks in a row!
Colleen
Thanks for the recipe, Erin. I made muffins instead of bread. Filled a 10 cup pan right full with batter and got awesome, crisp 'muffin tops'. First time that's happened since I stopped baking with wheat. Also the first time I've made grain free muffins that have the same texture as wheat flour muffins. It's that tender texture I really miss. Grain free muffins can be moist, but are usually heavy, almost 'gummy' and not light and fluffy like these were. Great flavor, too! Enjoy your holiday!
Erin Carter
Colleen I'm so glad you liked it! How long did you cook them to make the muffins? I am sure I will have other people asking 🙂