Here’s how to make a moist, naturally sweetened carrot cake loaf using mashed banana, shredded carrots, Greek yogurt, and the flour of your choice. Finished with a light and easy cream cheese frosting, this delicious carrot cake recipe is perfect for breakfast, snacking, or dessert!

WHY I MADE THIS CARROT CAKE LOAF

The short answer is: I love carrot cake. Whoever came up with it deserves a raise, in my opinion. The texture of a carrot cake is so unique and the flavors are so delicious and although carrot cakes tend to trend around the springtime I actually see them as a cozy, earthy, delight that’s awesome for the fall.

Carrot cake is one of the best, and probably the most divisive cakes of all time. I have a few different carrot cake-like recipes on my website like my No Bake Carrot Cake with Cinnamon Frosting and Carrot Banana Bread recipe, but this Healthy Carrot Cake Loaf tastes the most like a traditional carrot cake. It’s just absolutely wonderful!

On the surface, this Healthy Carrot Cake Loaf may seem a lot like my Carrot Banana Bread, but it’s actually different in a few different ways:

• This recipe bumps up the amount of shredded carrots that are used, which gives it an extra-carroty taste which you will LOVE because you’re already a fan of carrot cake.
• We also added chopped walnuts and golden raisins to this recipe to give it that classic carrot cake taste and texture. Yes, there are raisins in this recipe, and yes they take this carrot cake loaf to the next level! Raisins help to make this loaf super moist and tender, which is why you’ll find it in so many carrot cake recipes. Of course you can leave out the raisins, if desired.

I love carrot cake but I don’t make it often because making a cake is always a bit of an ado, but making a carrot cake loaf? I’ll do that every week. This is way easier than a typical carrot cake, and you probably have most the ingredients on hand already.

This healthy dessert is surprisingly easy to make and I’m so excited for you all to try it. The bananas, carrots, and raisins (yes, raisins) make this carrot cake bread super moist and delicious, and when you add the easy cream cheese frosting on top, I don’t know what could be better! I’m also a huge fan of drizzling some salted caramel sauce on top for an extra depth of flavor.

If you give this Healthy Carrot Cake Bread recipe a try, be sure to leave a review and rating so I can see how much you love it! I’m also always available to answer any questions you might have, so be sure to leave thost in the comments box if you have any questions about this recipe.

Happy baking!

MY EASY CARROT CAKE LOAF RECIPE

The full instructions on how to make this carrot cake loaf is in the recipe card at the bottom of this blog post, but here’s a quick overview of how to make it.

Be sure to scroll down to the bottom to view the full recipe and get all of the measurements and instructions!

1. Prep: Preheat the oven to 350°F. Line a loaf pan with parchment paper.
2. Start mixing the the wet ingredients: Mash the bananas in a large bowl, and mix in the olive oil and maple syrup.
3. Add the remaining wet ingredients: Mix in the eggs, then add in the shredded carrot, Greek yogurt, and vanilla.
4. Now, add the dry ingredients: Sift in the flour of your choice, cinnamon, nutmeg, baking soda, baking powder, and salt.
5. Fold in the mix-ins: Gently stir in the walnuts and raisins. The batter will be thick.
6. Transfer to the pan: Pour the batter into the loaf pan and smooth down the top.
7. Bake: Bake until a toothpick inserted in the center comes out clean.
8. Cool: Let the loaf cool completely on a wire rack before adding the cream cheese frosting.

CARROT LOAF KEY INGREDIENTS

The full ingredients list is in the recipe card below, so make sure to scroll all the way to the bottom to see what you need to make this recipe!

Here is a quick overview of what you need to make this gluten free carrot cake loaf at home:

• Ripe bananas: The main sweetener and source of moisture in this recipe.
• Olive oil: Adds fat for a soft, tender crumb that keeps the loaf nice and moist.
• Maple syrup: Adds warm, fall flavors and extra moisture to the carrot loaf.
• Eggs: Binds the ingredients together, add structure, and helps the loaf rise.
• Carrots: Naturally adds sweetness, texture, and the classic carrot cake flavor!
• Vanilla: Rounds out the flavors.
• Greek yogurt: Adds moisture and a slight tang that balances out the sweetness. Its acidity also helps activate the baking soda for a softer crumb.
• Flour: Can use all purpose flour, gluten free flour, or even oat flour for this healthy recipe.
• Walnuts: Add texture, healthy fats, and a rich, earthy flavor.
• Golden raisins: Add chewy texture and pockets of natural sweetness throughout the carrot loaf.

HOW LONG DOES THIS CARROT LOAF TAKE TO MAKE?

This healthy carrot loaf recipe has a few different components to it, but they all come together quickly and easily.

The full recipe is below, but here’s the gist of it:

• Prep time: 30 mins
• Bake time: 1 hour

In total, this carrot cake banana loaf recipe will take about 1 hour and 30 minutes total to make! That’s about 30 minutes of hand-on time, and an hour of letting the cake bake in the oven.

HOW TO STORE THIS CARROT CAKE?

Because of the cream cheese frosting, store the loaf in the fridge instead of on the counter. Store leftover carrot cake in an airtight container in the refrigerator for up to 4-5 days.

CARROT CAKE LOAF FAQ

1. What makes this carrot cake loaf healthy?
My healthy carrot cake loaf doesn’t contain refined sugar or butter, which are typically found in most carrot cake recipes.

Instead, the sweetness comes from ripe bananas and maple syrup. Olive oil replaces butter, and Greek yogurt adds moisture, too. The carrots, walnuts, and golden raisins add fiber, healthy fats, and natural sweetness. Even the frosting is lightened with Greek yogurt and just a few tablespoons of maple syrup!

So, in my opinion, this recipe is made with more wholesome ingredients than a typical slice of carrot cake, making it a healthier option for those who would still like to enjoy a carrot cake for dessert.

2. Can I make this carrot cake loaf gluten free?
Yes! All you need to do is swap the all purpose flour for certified gluten free oat flour or even a 1:1 gluten free flour replacement (like Bob’s Red Mill 1:1 Gluten Free Flour).

3. Can I make this recipe dairy free?
Yes you can, though the texture and flavor will change slightly. You can use a plain unsweetened dairy free yogurt in the batter, and try a dairy free cream cheese for the frosting, if preferred.

4. Do I need to use ripe bananas for this recipe?
Yes, ripe bananas are best. The browner the peel, the sweeter and softer the bananas will be, which means more flavor and a moister loaf! Underripe bananas won’t mash as easily and can make the loaf less sweet.

5. Can I use a different sweetener instead of maple syrup?
Sure, honey works well as a 1:1 substitute.

Keep in mind that maple syrup adds a subtle flavor that pairs nicely with the cinnamon and nutmeg, so the taste will be a little different if you use other sweeteners like honey or agave.

6. Can I use a different oil other than olive oil?
Although I haven’t tried it, you might be able to use coconut oil or avocado oil in place of olive oil.

7. Do I have to peel the carrots?
No, you don’t have to. Just rinse off the carrots and trim off the tops before using them for this recipe.

8. What if I don’t like walnuts or raisins?
If you’re not a fan of walnuts or raisins, feel free to leave them out or swap them for something else. Pecans are a great substitute for walnuts, and chopped dates can replace the golden raisins.

9. How do I know when my carrot cake loaf is done?
My loaf was done at about the 1 hour mark, but make sure you start checking yours at around the 50 minute mark so you don’t over bake it.

Just insert a toothpick into the center of the loaf, and if it comes out clean with no batter clinging to it, then it’s ready to go.

10. How should I store leftovers?
Because of the cream cheese frosting, store the loaf in the fridge instead of on the counter. Store leftover carrot cake in an airtight container in the refrigerator for up to 4-5 days.

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If you love this recipe be sure to leave a review! And feel free to reach out to me with any questions or comments via my Contact page. You’ll hear back from me soon!

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