Instructions for the cake

Preheat oven to 350 degrees. Prepare 2 8×4″ loaf pans, spray with cooking spray and add parchment paper. Set aside.

Use a cheese grater, box grater or a food processor to grate your carrots and set aside.

In a small bowl mix the dry ingredients, combine flour, baking soda, cinnamon, nutmeg, all-spice, ginger, cloves and salt then mix well.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric hand mixer until light and fluffy.

Then add in the eggs and vanilla extract; beat until mixed well.

Add the dry ingredients to the wet ingredients, stir until just combined.

Add in shredded carrots and mashed banana. Do not use pre-shredded carrots, they are too dry and the moisture from freshly grated carrots helps make this bread moist. Mix until combined.

Pour the batter evenly between the prepared loaf pan. Bake for 45-55 minutes, or until a cake tester comes out clean.

Cool the banana carrot bread in the pan for 5 minutes then remove from pan and let the bread cool on a wire rack.

While the carrot banana loaf is cooling make the cream cheese frosting.

When the loaves are cool spread with a nice layer of cream cheese frosting or dust with powdered sugar.

Cream Cheese Frosting

Using a hand mixer, beat the cream cheese and butter on medium speed until light and fluffy. Then add the powdered sugar, a little at a time and beat until smooth. Mix in vanilla extract until thoroughly combined.