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Vegan Banana Carrot Bread with Cream Cheese Icing Recipe

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3.8 from 7 reviews

This Vegan Banana Carrot Bread with Cream Cheese Icing is a wholesome, moist loaf combining the natural sweetness of ripe bananas and shredded carrots with warm spices and a hint of coconut. Topped with a creamy, tangy vegan cream cheese icing made from cashews and lemon juice, this bread is perfect for a nutritious snack or breakfast treat. It’s naturally vegan, dairy-free, and refined sugar-free, making it an ideal choice for those seeking healthier baked goods.

  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • 1 and 1/2 cups spelt flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 cup shredded unsweetened coconut (optional)
  • 1/4 cup chopped pecans (optional)
  • 1 and 1/2 cup shredded carrots (about 4 large carrots)

Wet Ingredients

  • 1/2 cup mashed banana (about 1 large banana)
  • 1/4 cup melted and cooled unrefined coconut oil
  • 1/2 cup pure maple syrup
  • 2 teaspoons vanilla bean paste
  • 1/2 cup non-dairy milk

Cream Cheese Icing

  • 1 cup raw cashews (soaked)
  • Juice of 1 lemon (about 1/4 cup)
  • 2 tablespoons pure maple syrup
  • 1-3 tablespoons non-dairy milk
  • 1 teaspoon vanilla bean paste
  • Pinch of salt
  • 1/2 teaspoon cinnamon (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a loaf pan to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, sift together spelt flour, baking powder, baking soda, salt, cinnamon, ground ginger, shredded coconut (if using), and chopped pecans (if using). Add the shredded carrots to the bowl but do not stir yet; set aside.
  3. Blend Wet Ingredients: In a blender, combine mashed banana, pure maple syrup, vanilla bean paste, and non-dairy milk. Blend on high speed until smooth. If you do not have a blender, mash the banana thoroughly by hand and mix the ingredients together as smoothly as possible.
  4. Combine Wet and Dry: Pour the wet mixture over the dry ingredients. Add the melted and cooled coconut oil last. Stir gently until just combined to avoid over-mixing, which can affect the bread’s texture.
  5. Bake the Bread: Transfer the batter into the prepared loaf pan and bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  6. Prepare the Icing: While the bread bakes, make the cream cheese icing by blending soaked cashews, lemon juice, maple syrup, vanilla bean paste, a pinch of salt, and cinnamon (optional) in a high-speed blender. Start with 1 tablespoon of non-dairy milk and blend until smooth, scraping down the sides as needed. Add more milk to reach desired icing consistency and adjust sweetness or salt if necessary.
  7. Cool and Frost: Once baked, allow the bread to cool for 30 minutes to 1 hour. When completely cool, spread the cream cheese icing evenly on top. Sprinkle additional chopped nuts and shredded coconut if desired, then slice and enjoy.

Notes

  • Soak raw cashews for at least 4 hours or overnight for smoother icing.
  • If you don’t have vanilla bean paste, you can substitute with vanilla extract.
  • Ensure the melted coconut oil has cooled before adding to avoid cooking the wet ingredients prematurely.
  • Use ripe bananas for maximum sweetness and moisture in the bread.
  • This bread stores well in an airtight container in the fridge for up to 4 days.
  • For nut-free version, omit the pecans and replace with pumpkin seeds or omit completely.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 45-50 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: Vegan, American-inspired baked goods
  • Diet: Vegan

Find it online: https://iamstarved.com/vegan-banana-carrot-bread-with-cream-cheese-icing-recipe/