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–+ servings

Ultimate Carrot Banana Cake with Creamy Frosting

Rose
This Ultimate Carrot Banana Cake with Creamy Frosting combines ripe bananas, finely grated carrots, and crushed pineapple for an incredibly moist and flavorful cake. Warm spices like cinnamon and nutmeg add depth, while a smooth cream cheese frosting makes it perfect for celebrations, brunches, or an indulgent afternoon treat.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 slices
Calories 430 kcal

Equipment

  • 2 x 8-inch round cake pans
  • mixing bowls
  • whisk
  • electric mixer
  • spatula
  • wire cooling rack

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¾ cup vegetable oil
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup mashed ripe bananas (≈2 medium bananas)
  • 1 ½ cups finely grated carrots
  • ½ cup crushed pineapple, well drained
  • ½ cup chopped walnuts or pecans (optional)
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1–2 tbsp milk (optional for consistency)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a large bowl, combine vegetable oil, granulated sugar, and brown sugar until smooth.
  • Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  • Mix in mashed bananas until fully incorporated.
  • Fold in grated carrots and crushed pineapple.
  • Gradually add the dry ingredients to the wet mixture, stirring gently until combined. Avoid overmixing.
  • Fold in chopped nuts if desired.
  • Divide the batter evenly between the two prepared pans and smooth the tops.
  • Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool the cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
  • Beat cream cheese and butter together until smooth and creamy.
  • Gradually add powdered sugar, mixing until light and fluffy.
  • Stir in vanilla extract and add 1–2 tablespoons of milk if needed for a spreadable consistency.
  • Place one cake layer on your serving plate and spread a generous layer of frosting on top.
  • Add the second cake layer and frost the top and sides evenly.
  • Create soft swirls with a spatula and garnish with chopped nuts or finely grated carrot for a beautiful finish.

Notes

Use very ripe bananas for maximum sweetness and moisture. Finely grate the carrots for a tender crumb and drain the pineapple well to avoid excess moisture. Do not overmix the batter to keep the cake light. Ensure cakes are completely cool before frosting. Optional chopped walnuts or pecans add crunch. Store covered at room temperature for up to 2 days or refrigerate for 5–6 days. Freeze unfrosted layers tightly wrapped for up to 3 months.

Nutrition

Calories: 430kcalCarbohydrates: 62gProtein: 5gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 65mgSodium: 210mgPotassium: 220mgFiber: 2gSugar: 45gVitamin A: 3500IUVitamin C: 4mgCalcium: 60mgIron: 1.5mg
Keyword banana carrot dessert, carrot banana cake, cream cheese frosting cake, moist carrot cake
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