Easy Carrot and Banana Cake
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This Easy Carrot and Banana Cake Recipe is incredibly moist and soft baked in a loaf tin. Made with pantry-friendly ingredients including ripe bananas, carrots, olive oil and brown sugar, it’s so quick and easy to whip up in one mixing bowl!
One layer cake recipes are my favorites! By bringing together some classic banana and carrot cake ingredients, you’ll be able to make a simple cake that’s incredibly flavorful!
What Readers Are Saying
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“This banana and carrot cake was incredible! So soft, moist, and flavorful and everyone asked for seconds. I’ll definitely be making it again!” – Jess
Banana Meets Carrot in the Most Delicious Way.
There’s something nostalgic about a loaf cake, especially when it brings together two comforting classics like carrot cake and banana bread. This one-bowl wonder has quickly become one of my favorites.
It’s incredibly moist (yes, really!), naturally sweet thanks to ripe bananas, and has that perfect hint of spice from cinnamon and nutmeg. The carrots disappear into the batter but leave behind that soft texture and extra depth.
It’s not overly sweet either, which is why I love brushing the top with maple syrup instead of a thick frosting. Simple, cozy, and just right with a cup of tea. Sam x
Why you’ll love this recipe
This cozy loaf blends the warmth of carrot cake with the sweetness of banana bread, all in one bowl! It’s soft, moist, and perfect for everyday baking.
✔️ One bowl, no fuss – Quick to mix, even easier to clean up
✔️ Super moist – Thanks to ripe bananas, grated carrot & olive oil
✔️ Naturally sweet – Brown sugar and banana give it deep flavor
✔️ Warmly spiced – With cinnamon and nutmeg for cozy vibes
✔️ Anytime treat – Perfect for breakfast, snack or a light dessert
Whether you’re baking for brunch, meal prepping for the week, or just craving something comforting, this Carrot and Banana Cake delivers every time. One slice and you’ll see why it’s a keeper!
What makes carrot and banana cake so moist?
This carrot and banana cake is so moist because of the combination of carrots and ripe bananas. The presence of oil and brown sugar in the recipe also contributes to retaining this moisture, creating a deliciously moist cake.
Is it necessary to use very ripe bananas?
Yes, very ripe bananas are preferred as they are sweeter and mash easily, contributing to the moisture and flavor of the cake.
Can I add nuts or dried fruits to this recipe?
Yes, you can add chopped nuts like walnuts or pecans, or even chopped dried fruits like raisins for added texture and flavor.
What is the best frosting for carrot banana cake?
For a carrot banana cake, a classic cream cheese frosting is an excellent choice. Its creamy, tangy flavor pairs wonderfully with the moist, spiced cake, enhancing the banana and carrot notes. for a delightful finish.
How to store banana carrot cake
Store: Once cooled, store the cake in an airtight container at room temperature for up to 2-3 days or refrigerated for 4-5 days.
Freeze: Wrap the whole cake or individual slices in plastic wrap and then in aluminum foil. Label with the date and freeze for up to 3 months.
Thaw: Thaw overnight in the refrigerator or for a few hours at room temperature before serving.
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If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Easy Carrot and Banana Cake (So Moist!)
Ingredients
Method
- Preheat Oven & Prep Tin: Preheat your oven to 356ºF (180ºC) fan-forced. Grease a 9-inch x 5-inch (23cm x 13cm) loaf tin with butter and line it with parchment paper. For non-stick tins, line the base with parchment and lightly grease and flour the sides for smooth cake release. Set aside.
- Mash Bananas: In a large mixing bowl, mash the bananas with a fork until smooth.
- Add Wet Ingredients: Whisk in the egg and oil for 15-20 seconds, ensuring the oil is well combined with the banana mixture.
- Whisk in Sugar & Salt: Add the sugar and salt, whisking for another 15-20 seconds until well incorporated.
- Add Dry Ingredients: Sift the flour, baking soda, cinnamon, and nutmeg directly into the bowl. Gently whisk until just combined, being careful not to over-mix.
- Fold in Carrot: Gently fold in the grated carrot, making sure it's evenly distributed throughout the batter.
- Pour and Smooth Batter: Transfer the batter into the prepared tin, smoothing out the top.
- Bake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool: Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Maple Syrup Glaze: Once cooled, brush the cake with maple syrup. Alternatively, you can frost the cake with your preferred frosting such as a cream cheese frosting.
- Serve & Enjoy: Slice and serve the cake once it's completely cooled. Enjoy!
Notes
- Store: Once cooled, store the cake in an airtight container at room temperature for up to 2-3 days or refrigerated for 4-5 days.
- Freeze: Wrap the whole cake or individual slices in plastic wrap and then in aluminum foil. Label with the date and freeze for up to 3 months.
- Thaw: Thaw overnight in the refrigerator or for a few hours at room temperature before serving.