You are going to love this paleo carrot cake banana bread recipe. It's super moist and has the best flavour. It's healthy and made with almond flour, coconut flour and tapioca flour. It's also gluten free and dairy free and is topped with a delicious cashew cream cheese frosting. You'll also love how easy it is to make!

Why you will love this recipe:
- Â It has the best flavour! It's perfectly spiced with both cinnamon and nutmeg and is topped with the most delicious cashew cream cheese frosting.
- This gluten free carrot cake banana bread is super moist and has the best texture, even though it's grain free, dairy free and healthy!
- It's so quick and easy to make and only takes a few minutes to assemble.Â
- Besides being paleo it's also gluten free, refined sugar free and dairy free so a great option if you have food allergies.Â
- It makes a great breakfast, snack or dessert option.Â
- Kids love it!
- It stores really well so is great for meal prep. It can also be frozen!
- If you love carrot cake you will also love these healthy carrot cake donuts.
Taste and texture:
This bread is nice and moist and has the best crumbly texture. The flavours of banana bread and carrot cake blend perfectly and the hints of cinnamon and nutmeg give it such a unique taste.
Key ingredients and substitutions:
- Almond flour - one of my favourite paleo flours to bake with. It helps give this bread the most perfect texture. You could swap this for cashew flour.
- Tapioca flour - to give this bread a nice light and fluffy texture . DO NOT try swapping this for cassava flour.
- Coconut flour - to help firm up the bread . I don't recommend trying to swap this for any other flour.
- Bananas - it just wouldn't be banana bread without the bananas! Bananas also help to give this bread the perfect amount of sweetness and moisture. Be sure to use ripe bananas with black spots rather than green bananas.
- Carrots - to help give this bread the 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.
How to make this recipe:Â
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 pan. Spread it into an even layer with a spoon or knife. Bake the bread for 55-60 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!
Chef's tips:
- Do not try swapping the flours in this recipe. It won't turn out!
- Use room temperature eggs for best results.Â
- 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.Â
- To freeze this bread: freeze it in an air tight bag without the icing. When you are ready to eat it, let it thaw and top it with the icing at that time.
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.
- Feel free to add a bit of nutmeg or allspice to give this banana bread even more flavour.Â
How to serve:
This bread is delicious served either warm or cold. You can serve it as is but it also pairs really well with a mug of coffee or hot chocolate. Instead of the cashew cream cheese frosting you could also leave this bread plain or serve it with nut butter, jam or even whipped cream.
How to store:
Store this bread in the fridge in air tight 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.Â
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.Â
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!
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
- 2 ripe bananas
- 1 1/2 cups shredded carrots
- 3 large eggs
- 1/4 cup melted coconut oil
- 1/4 cup honey
- 1 teaspoon vanilla extract
Cashew Cream Cheese Icing Ingredients
- 1 cup raw cashews
- 3 tablespoon maple syrup
- 3 tablespoon full fat coconut milk
- 1 tablespoon apple cider vinegar
- 1/2 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 55-65 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.
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 🙂
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!
Andrea
Please send me your Paleo Carrot Banana Bread recipe
Erin Carter
Sign up for my newsletter and you will get it!
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.
Kristie
Soooo good!
Pam
This is so so good!! Must try! Thank you for this recipe!
Erin Carter
Oh I am so happy you love it!!!!!