Banana carrot cake brings together two ingredients that complement each other beautifully. Ripe bananas add natural sweetness and moisture, while finely grated carrot gives the cake a light, pleasant texture and helps it stay fresh longer.
It is a lovely choice when you want a homemade cake made with straightforward ingredients. Both adults and children will enjoy it.
Why make banana carrot cake?
This cake has several advantages. It is naturally moist, so it does not need a large amount of fat or sugar. Bananas do two jobs here: they sweeten the batter and improve its texture.
It is also a great way to use up very ripe bananas that are often left in the kitchen.
Ingredients for banana carrot cake
- 3 eggs
- 1/2 cup sugar (you can use less, thanks to the bananas)
- 1/2 cup neutral oil
- 2 ripe bananas
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup finely grated carrot
- 1/2 cup walnuts (optional, toasted)
How to make banana carrot cake, step by step
First, mash the bananas with a fork until smooth. Very ripe, soft bananas work best because they are sweeter and more fragrant.
In a separate bowl, beat the eggs and sugar until pale and fluffy. While continuing to mix, slowly pour in the oil.
Add the mashed bananas and gently combine. Next, add the dry ingredients: flour, baking powder, baking soda and cinnamon. Mix only until combined.
Finally, fold in the grated carrot and walnuts with a spoon to keep the batter light.
Pour the batter into a baking pan lined with parchment paper.
Bake at 180°C (350°F), using conventional top and bottom heat, for about 40–50 minutes. Near the end, insert a skewer into the center. If it comes out clean, the cake is ready.
How long should you bake banana carrot cake?
For the best result, bake the cake:
- at 180°C (350°F)
- for about 40–50 minutes
The exact time depends on your oven, so check it with a skewer.
How do you keep banana carrot cake moist?
Very ripe bananas are the key to its moisture and natural sweetness. Grate the carrot finely so it spreads evenly through the batter.
Do not overmix after adding the flour, as that can affect the cake’s texture.
Should you add a topping?
The cake tastes wonderful on its own, but you can also add chocolate glaze or a light frosting for a more dessert-like finish.
How to store banana carrot cake
You can store the cake:
- at room temperature for up to 2–3 days
- in the refrigerator for up to 5 days
- in the freezer for up to 2 months
Thanks to the bananas and carrot, it stays soft and moist for a long time.
More recipes to try
If you like bakes like this, try my moist and fragrant carrot cake or fluffy carrot muffins with chocolate topping.
For a lighter, refreshing dessert, take a look at my apple and orange cheesecake. Its delicate cheesecake layer, fruit jelly, apples and orange notes make a lovely combination for warmer days.
If you would rather have something classic with coffee, try my lemon bundt cake made with lemon pulp. It is moist, light and full of lemon flavour, which balances its sweetness.
In summary
Banana carrot cake is an easy homemade bake that combines the natural sweetness of bananas with the delicate texture of carrot. Moist, fragrant and versatile, it works just as well for an everyday treat as it does for coffee with friends.
It is one of those recipes that quickly becomes a regular favourite.