Carrot Cake Banana Bread with Cream Cheese Frosting

Prep Time: 20 minutes

Cook Time: 50 minutes

Yield: 1 loaf bread

Carrot cake meets banana bread and falls in love.

Ingredients

• 1 + 1/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon fine sea or table salt
• 3/4 teaspoon ground cinnamon
• 2 large eggs, at room temperature
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup granulated sugar
• 1 cup mashed banana from very ripe bananas
• 1 + 1/2 cups firmly packed grated carrots
• 1/3 cup golden raisins
• Frosting:
• 4 ounces cream cheese, at room temperature
• 4 ounces butter, at room temperature
• 2 cups confectioners' sugar
• 1/4 cup chopped walnuts, for garnish

Instructions

1. Preheat oven to 350 degrees F. Flour and butter a standard loaf pan.
2. Into a large mixing bowl sift the flour, baking powder, baking soda, salt and cinnamon together.
3. In a medium bowl whisk together the eggs, oil, vanilla, sugar and banana. Pour the wet ingredients over the dry and mix until just combined.
4. Fold in the carrots and raisins just until combined.
5. Pour the batter into the prepared pan. Bake 50 minutes or until a toothpick in center comes out clean. Cool on wire rack 15 minutes then turn out and cool completely before frosting.
Make the frosting:
6. Beat the cream cheese and butter on medium speed 2 minutes. Add the confectioners' sugar and beat on medium speed until thick and fluffy 4 - 5 minutes. Slather over top of bread and sprinkle with walnuts.
7. Refrigerate leftover cake up to 5 days.

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