Moist Carrot Banana Cake (Naturally Sweet & Easy to Make)

I love baking this carrot banana cake when I have a couple of overripe bananas sitting on my counter and a bag of carrots in the fridge. It’s one of those comforting recipes that feels familiar but still a little special.

The bananas add natural sweetness and moisture, while the carrots give the cake a soft texture and subtle earthy flavor. I often make it on quiet weekends when I want something homemade without too much effort. This cake comes together easily with simple pantry ingredients, and it fills my kitchen with the warm smell of cinnamon and vanilla.

I enjoy serving it with a cup of tea in the afternoon or slicing it up for breakfast the next day. It’s wholesome, satisfying, and always a hit with family and friends.

Why You’ll Love This Recipe

Carrot Banana Cake

This carrot banana cake is soft, moist, and lightly spiced with warm flavors. Made with ripe bananas and fresh carrots, it’s a simple homemade cake that feels comforting and satisfying without being overly sweet.

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Ingredients Method Notes

Ingredients

  

• 2 ripe bananas mashed
• 1 cup finely grated carrots
• 2 large eggs
• 1/2 cup vegetable oil
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

Method

 

1. Preheat oven to 350°F (175°C) and grease a cake pan.
2. In a bowl, whisk mashed bananas, eggs, oil, sugar, and vanilla.
3. Stir in grated carrots until combined.
4. In another bowl, mix flour, baking soda, baking powder, cinnamon, and salt.
5. Gently fold dry ingredients into the wet mixture.
6. Pour batter into the prepared pan and smooth the top.
7. Bake for 40–45 minutes or until a toothpick comes out clean.
8. Cool completely before slicing and serving.

Notes

• Store leftovers in an airtight container at room temperature for 2 days or refrigerate up to 5 days.
• Add walnuts or pecans for extra crunch.
• A light dusting of powdered sugar works well for simple serving.

Pro Tips

1. Use very ripe bananas for the best sweetness and moisture.
2. Finely grate the carrots so they blend smoothly into the batter.
3. Don’t overmix the batter to keep the cake tender.
4. Measure flour using the spoon-and-level method for accuracy.
5. Let the cake cool completely before slicing for clean cuts.
6. Add chopped nuts if you want extra texture.
7. Line your pan with parchment for easy removal.
8. Check doneness with a toothpick inserted in the center.

FAQs

Can I use frozen bananas?
Yes, just thaw them completely and drain excess liquid before mashing.

Can I make this cake without eggs?
You can substitute eggs with flax eggs or applesauce, though texture may vary slightly.

What type of oil works best?
Neutral oils like vegetable or canola oil work well.

Can I turn this into muffins?
Yes, divide the batter into muffin cups and reduce the baking time.

Does this cake need frosting?
It’s delicious on its own, but cream cheese frosting pairs nicely if desired.