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Carrot Pineapple Banana Loaf Cake

This delicious carrot banana loaf cake is easy to make. This cake is filled with crushed pineapple for another layer of sweetness then topped with a luscious cream cheese frosting and roasted nuts. Step-by-step photos teach out how to make this carrot pineapple banana bread.

  • Total Time: 1 hour 25 minutes
  • Yield: 10-12 Slices 1x


Units Scale

Carrot Pineapple Banana Loaf Cake

  • 4oz (1/2 Cup) Unsalted Butter, melted
  • 100 grams (1/2 Cup) Brown Sugar
  • 100 grams (1/2 Cup) Granulated Sugar
  • 2 Large Eggs, at room temp.
  • 1 Teaspoon Vanilla Extract
  • 2 Medium Bananas smashed
  • 3.5oz Crushed Pineapple, drained
  • 130 grams (3/4 cup) Grated Carrots, roughly 2 medium carrots
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Ginger
  • 1/4 Teaspoon Ground Cloves
  • 1/4 Teaspoon Ground Nutmeg
  • 160 grams (1 1/2 Cups) All-Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 3oz Greek Yogurt


  • 4oz Cream Cheese, at room temp.
  • 2.5oz Butter, at room temp.
  • 4oz (1 Cup) Powdered Sugar
  • 0.60oz (1 1/2 Tablespoons) Buttermilk Powder
  • 1/2 Teaspoon Vanilla Extract/ Paste
  • 1 Teaspoon Heavy Cream
  • Pinch of Salt
  • 2oz Chopped Toasted Pecans/ Walnuts (pre-toast them in the oven for 10 minutes & cool completely)


Carrot Pineapple Banana Loaf Cake

  1. Preheat oven to 350F/180C and heavily grease a 9X5 baking loaf pan.
  2. In a large bowl combine melted butter and sugars. Mix in vanilla and eggs until combined. Mix in bananas, pineapple, and carrots.
  3. Fold in spices, flour, baking soda and salt mixing until just combined. Gently fold the Greek yogurt into the batter.
  4. Pour into prepared pan and bake for 55-70 minutes, stick a knife in the middle to test for wet batter, you don't want any wet batter, just moist crumbs. Let cool on wire rack completely or overnight


  1. In the bowl of an electric mixer beat the cream cheese until light and fluffy. Add in butter and beat for another minute. Add powdered sugar, buttermilk powder, vanilla bean paste, heavy cream, and salt. Beat on low at first then once powdered sugar is combined beat on high for 3 minutes.
  2. Spread on top of cooled cake and sprinkle with nuts. Store in a cool space or fridge.
  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 15
  • Cook Time: 70
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: quick bread, breakfast, dessert, banana bread recipe, cream cheese frosting, roasted nuts, carrot pineapple recipes

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