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Carrot Banana Cake


This isn’t carrot cake like you might have thought. Obviously. But you need it. It’s delicious. AND it’s also got some decent nutrition to its credit! 

You could eat it for dessert, sure, but it wants to be part of your breakfast. Or brunch. Oh, and your snacks, too. It is a multi-purpose cake. 


It all started with a quick bread recipe, actually. But I just couldn’t do another loaf of banana bread. Not my thing as I’ve mentioned before and I’d already put a loaf of Cocoa Banana Bread in the freezer.


So out came a 9″ x 9″ pan after doing some quick pan-volume math. Then I had to decide if the recipe needed any tweaking. Hmm… nope. Not anything more than I had already planned anyway!


I grated. Measured. Hummed with anticipation. Tossed a handful of pecans on top. Then another. They still looked lonely so I made them some soupy streusel-like stuff to keep them company. 

And then it baked … and the smell was amazing! 


You know as well as I do that these kinds of baked things taste bettter the next day. I could hardly wait to get downstairs to taste it the next day. That would be today. Because last night, hot out of the oven it was pret-ty-darn-delish! When it was cool, it was better. 

This morning was ohmygoshthisisgoingtobegonebytheendofthedayifIdontgetitintothefreezerNOW. You know! 


Carrot Banana Cake with Whole Wheat
Serves 12
A dense snack or brunch cake full of banana and carrot topped with crunchy pecan halves and oaty brown sugar streusel
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Prep Time
15 min
Cook Time
40 min
Prep Time
15 min
Cook Time
40 min
  1. 1 c. white all purpose flour
  2. 1 c. whole wheat flour
  3. 1 tsp. baking soda
  4. 1/2 tsp. baking powder
  5. 1/2 tsp. salt
  6. 3/4 tsp. cinnamon
  7. 1/4 tsp. allspice
  8. 1/8 tsp. nutmeg
  9. 1/2 c. butter
  10. 1 c. brown sugar
  11. 2 - 3 Tbsp. molasses
  12. 2 eggs
  13. 1 to 1 1/3 c. mashed ripe banana
  14. 1 to 1 1/3 c. finely shredded carrot
  1. 1 c. pecan halves
  2. 2 Tbsp. melted butter
  3. 2 Tbsp. flour
  4. 1/4 c. rolled oats
  5. 1/4 c. brown sugar
  1. Grease and flour bottom of 9" x 9" pan. Preheat oven to 350F
  1. Combine dry ingredients (flour through spices) and set aside. Cream butter and brown sugar; add eggs, molasses, and bananas and beat until smooth. Toss carrots in flour mixture, then immediately stir into the banana mixture until well combined. Pour into pan and gently level the top surface.
  1. Place pecan halves in a single layer over top of cake batter. Combine remaining topping ingredients and distribute over the top.
  2. Bake at 350F for 40-50 minutes until center tests done with a toothpick. Let cool; cover and let age overnight.
Adapted from Better Homes & Gardens Country Baking Booklet (1980s?)
Adapted from Better Homes & Gardens Country Baking Booklet (1980s?)
2Create in Color http://www.2createincolor.com/

So make it, and enjoy it, and share it. If you can ;)

Remind me not to buy 5 lbs of ugly bananas at once ever again. Thank you!


Happy baking!



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