For the cake: 

1½ cups all-purpose or whole wheat flour

½ cup quick oats

1 tsp baking soda

1 tsp cinnamon

¼ tsp nutmeg

¼ tsp salt

2 ripe bananas, mashed

½ cup coconut sugar or ⅓ cup honey

1 egg

1 tsp vanilla

¼ cup apple sauce (instead of a ton of oil #health) 

⅓ cup almond milk

2 tbsp coconut oil, melted

1 cup shredded carrots

⅓ cup chopped pecans, optional

⅓ cup raisins, optional

⅓ cup shredded coconut, optional

For the frosting: 

4 oz cream cheese, softened

⅓ cup powdered sugar

¼ tsp cinnamon

½ tsp vanilla extract


measuring cups & spoons

8.5 x 4.5 inch loaf pan

nonstick cooking spray or parchment paper


large bowl

stand mixer or electric hand mixer



PREHEAT oven to 350F and spray 8.5x4.5 inch loaf pan with nonstick cooking spray or line it with parchment paper

WHISK together the flour, quick oats, baking soda, cinnamon, nutmeg, and salt in a large bowl and set aside

MIX together the mashed banana, coconut sugar, egg, and vanilla until creamy

ADD in apple sauce and almond milk and mix again

ADD in coconut oil and shredded carrots and mix, yet again

ADD the dry ingredients and combine well

FOLD in the chopped pecans, raisins, and coconut

POUR into prepared loaf pan

BAKE for 45-60 min

For your frosting: 

COMBINE all ingredients in your stand mixer or hand held mixer

ADD on top of your cake and enjoy