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Banana Carrot Cake Bread #SundaySupper

Happy Easter!

Today for #SundaySupper we had to make a recipe for Passover.  So I thought what recipe screamed Passover?  Then it hit me carrot cake!  But not just carrot cake, how about Banana Carrot Cake Bread with Cream Cheese Frosting!  Now that is what I am talking about!!

This bread is just amazing!! It’s not heavy, it’s moist, full of freshly grated carrots, raisins, pecans and has the most subtle flavor of banana. It’s truly a remarkable bread!! But one thing this bread has that I love, love, love is the cream cheese frosting. Oh my gosh amazing! I swear I could just spoon the frosting. If love came in frosting form, this would be it!!

This bread is perfect for Easter Brunch or to have anytime of the year. I don’t know why we have things like carrot cake only around Easter? But then again, maybe that is just me? Anyway, this bread also freezes nicely too, however I don’t recommend frosting it then freezing it. My Friends, Marlene and Billie at #SundaySupper gave me some great advice. I asked, how do I store bread that I frosted? Do you leave it at room temperature or do you refrigerate it? Refrigerate it was the answer! Just wrap it in aluminum foil and pop in the fridge. Poke the bread with toothpicks to keep the frosting from sticking to the foil. It worked like a charm. However, the bread does dry out just a tad bit when it’s refrigerated, but freshly eaten on the day you make, it’s drool worthy!

Banana Carrot Cake Bread
Prep time
Cook time
Total time
A moist banana bread, chock full of carrots, pecans, raisins and topped with a sweet cream cheese frosting.
Serves: 15 slices
  • ¾ cup whole wheat flour
  • ½ cup all purpose flour
  • ¾ tsp. baking soda
  • ¾ tsp. baking powder
  • ¼ tsp. salt
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • ¼ tsp. freshly grated nutmeg
  • 1 banana, mashed
  • ⅓ cup granulated sugar
  • ½ cup apple sauce, unsweetened
  • ½ cup egg substitute or 2 eggs
  • ½ cup pecans, finely chopped
  • ½ cup raisins
  • 1 cup finely grated carrot (from about 1 large carrot)
  • Cream Cheese Frosting:
  • 4 oz. light cream cheese, softened
  • 3 tbsp. butter, softened
  • 1 tsp. vanilla extract
  • ¾ cup confectioners' sugar
  1. Preheat oven to 350 degrees
  2. Spray a 9 x 5 loaf pan with cooking spray or 3 mini loaf pans; set aside.
  3. In a bowl, add flours, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg; mix until well combined; set a side.
  4. In a large bowl, add banana, sugar and apple sauce; beat until combined. Beat in eggs. Stir in pecans, raisins and carrots; just until combined. Slowly stir in flour mixture, just until incorporated. Do not over mix.
  5. Pour batter into prepared pans and bake for 40 - 50 minutes for a large loaf or 25 - 30 minutes for mini loafs. Insert a toothpick into the center of the bread, if it comes out clean the bread is done.
  6. Let the bread cool for about 10 minutes in pan; then take out of the pan and let it cool completely on a cooling rack.
  7. To make cream cheese filling, in a mixing bowl beat cream cheese, butter, vanilla extract and confectioners sugar until light and fluffy. Spread over cooled bread.
Calories per slice: 161, Fat: 7, Cholesterol: 11, Sodium: 138, Potassium: 18, Carbs: 22, Fiber: 2, Sugar: 13, Protein: 3.2
Nutrition Information
Serving size: 1 slice

Now be sure to check out everyone’s recipes! I got a sneak peek and they sound amazing! I’ll be sitting here with a slice of Banana Carrot Cake Bread and a cup of coffee, enjoying my morning #SundaySupper!

Happy Easter Everyone!





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