I have 4 undeniably life changing words for you - CARROT. CAKE. BANANA. BREAD - BOOM *mic drop*.

If you know me you know that banana bread and I are in a serious long time love affair with each other, but what you may not know is carrot cake is hands down my favourite baked good of all time. Every single year my mom asks me what kind of cake I want for my birthday and every single year my answer is the same, carrot cake.. duh! I don’t know what it is about carrot cake that won me over so many years ago, maybe it’s the combination of flavours from the carrot, pineapple, coconut and raisins that make every bite different or how moist the carrots make it or the subtle crunch from the walnuts or maybe it’s the cream cheese icing.. oh baby - I’m not even a dairy person but I will load up on digestive enzymes for home made cream cheese icing.

Okay I went on a little bit of a rant there but there is really nothing better than home made carrot cake in my opinion, but I’m not a huge sugar fan so I usually only indulge in it on my birthday every year but since that sent for another 4 months I figured why not try to healthi-fy my favourite cake by combining it with my favourite loaf. And that my friends is how this carrot cake banana bread was born.. It’s gluten free, made with real ingredients, free of refined sugar, high in fibre, moist af and actually super nutrient dense unlike your regular carrot cake. Plus it’s actually super easy to make and only requires one bowl #WINNING!

You’re going to love it - I’d bet money on it!



2 ripe bananas

2 eggs

1.5 tsp vanilla extract

1 cup grated carrot (about 2 medium carrots)


1/3 C coconut sugar

1 C almond flour

1/2 C gluten free oat flour

1 tsp baking soda

1/4 tsp nutmeg

1.5 tsp ceylon cinnamon

1/4 C unsweetened shredded coconut

1/4 C raisins


  1. Preheat oven to 350F and grease a loaf pan with avocado or coconut oil spray.

  2. In a medium bowl was bananas and then add all wet ingredients, mix until thoroughly combined.

  3. Add in all dry ingredients except coconut and raising, mix until combined.

  4. Stir in coconut and raisins.

  5. Pour into greased loaf pan and top with more coconut (optional).

  6. Bake for 35-40 minutes or until the top is golden brown and a toothpick inserted into the middle comes out clean!

  7. Allow to cool completely.