Say hello to the most indulgent carrot cake loaf you can imagine.
Why is it so over-the-top?
Brown butter.
Brown sugar.
Bananas.
Coconut.
Cream cheese.
And…
NUTELLA.
That combination is basically irresistible.
I’m fairly certain the only thing missing is alcohol.
For the record, I used to think I didn’t like Nutella — for years. Now I’m completely converted. And this loaf was inspired by a carrot cake craving that wouldn’t quit after seeing a photo from another blogger earlier this year. It wasn’t just the cake I wanted, it was that cream cheese frosting. Always the frosting.
A while back I made banana-carrot cupcakes with coconut cream cheese frosting and even topped them with Cadbury mini eggs, which looked like tiny nests. The problem with mini eggs is you end up buying a whole bag — and then finish it yourself. Seasonal candy makes that very easy to justify.
Those cupcakes might still be the Easter dessert, but this craving needed immediate attention. So I made a carrot-banana-coconut loaf with a Nutella-swirled cream cheese frosting. Long name, great result.
I built the batter from a reliable brown butter banana bread recipe because browned butter adds depth and makes the loaf almost impossibly good. The bananas and coconut milk keep it tender, and the grated carrots and shredded coconut create texture and moisture that make every bite feel a little decadent — and a little virtuous.
This loaf is perfect for snacking — yes, even at 2:30 a.m. — because vegetable bread is practically health food, right?
Carrot Cake with Cream Cheese Frosting
Pin Recipe
Leave a Review »
Ingredients
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, browned
- 1/2 cup packed brown sugar
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla bean paste
- 2 ripe bananas, mashed
- 1/2 cup canned coconut milk (light or full fat)
- 2 cups packed freshly grated carrots
- 1 cup packed shredded sweetened coconut
cream cheese frosting
- 8 ounces (1 block) cream cheese, softened
- 2 tablespoons unsalted butter
- 1 2/3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/3 cup Nutella
Instructions
-
Preheat the oven to 325°F. Generously spray a 9×5 loaf pan with nonstick spray. (A 9½×5 pan works too.)
-
In a small bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt. In a large bowl, whisk the browned butter with the brown sugar until combined and somewhat smooth. Add the eggs and vanilla and whisk until combined. Stir in the mashed bananas and coconut milk. Fold in the dry ingredients just until combined, then stir in the grated carrots and shredded coconut until evenly distributed.
-
Spoon the batter into the prepared loaf pan and bake for 60 to 65 minutes, or until the center is set and no longer jiggly. Let cool in the pan for 15 minutes, then remove and cool completely before frosting.
Nutella-swirled cream cheese frosting
-
In the bowl of a mixer, beat the cream cheese and butter on medium until creamy. With the mixer on low, gradually add the powdered sugar until combined. Add the vanilla and scrape down the sides as needed. Beat on medium-high for 1 to 2 minutes until very smooth. Spread the frosting over the cooled loaf. Dollop or drizzle Nutella over the top and swirl with a knife or spoon for a rustic finish. Store the cake in the refrigerator.
Notes
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also post a photo of your recipe to our Facebook page.
Thank you — I appreciate you!
OMG — we’re eating veggies.