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Carrot Banana Walnut Loaf with Nutella Cream Cheese Frosting Recipe

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4.1 from 12 reviews

A moist and flavorful carrot cake loaf made with grated carrots, shredded coconut, mashed bananas, and browned butter, topped with a rich and creamy Nutella-swirl cream cheese frosting. This American-inspired dessert loaf combines warm spices with a luscious frosting blend for a unique twist on classic carrot cake.

Ingredients

Cake

  • 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

  1. Preheat and prepare pan: Preheat your oven to 325°F (163°C). Generously spray a 9×5-inch loaf pan with nonstick spray to prevent sticking.
  2. Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt to evenly combine the spices and leavening.
  3. Combine wet ingredients: In a large bowl, whisk browned butter and brown sugar until smooth. Add the lightly beaten eggs and vanilla bean paste and whisk until fully incorporated.
  4. Incorporate bananas and coconut milk: Stir in mashed bananas and coconut milk into the wet mixture using a spoon until well combined.
  5. Add dry to wet and include carrots and coconut: Gradually stir in the dry ingredients until just combined, then fold in the grated carrots and shredded coconut, mixing lightly to distribute evenly without overmixing.
  6. Bake the cake: Pour the batter into the greased loaf pan, smoothing the top. Bake for 60 to 65 minutes, or until the cake no longer jiggles in the center and a toothpick inserted comes out clean.
  7. Cool the cake: Remove the loaf from the oven and let it rest in the pan for 15 minutes. Then remove the cake from the pan and allow it to cool completely on a wire rack before frosting.
  8. Prepare frosting: In the bowl of an electric mixer, beat cream cheese and butter on medium speed until creamy. Slowly add powdered sugar on low speed until combined. Add vanilla extract, scrape sides of the bowl as needed, then increase mixer speed to medium-high and beat for 1 to 2 minutes until smooth and fluffy.
  9. Frost and swirl Nutella: Spread the cream cheese frosting evenly over the cooled cake. Use a knife or spoon to dollop Nutella over the frosting and swirl it around for a marbled effect. You can also scrape any frosting off the loaf sides and add it back on top to swirl more Nutella through. Chill the cake in the fridge for best results.

Notes

  • This recipe is inspired by Flourishing Foodie and adapted from a brown butter banana bread by Seriously Delish.
  • The cake is best stored in the refrigerator due to the cream cheese frosting.
  • You can use either light or full-fat canned coconut milk as per your preference.
  • The loaf pan size can be approximately 9×5 inches or 9 1/2×5 inches.
  • For a less sweet frosting, reduce powdered sugar slightly.
  • Ensure the cake is completely cooled before frosting to prevent melting the frosting.

Find it online: https://bitezly.com/carrot-banana-walnut-loaf-with-nutella-cream-cheese-frosting-recipe/