Peel and mash the bananas using a potato masher or a fork and measure the amount needed for the recipe and combine it with sugar, coconut oil, and vanilla extract.

Peel and mash the bananas using a potato masher or a fork and measure the amount needed for the recipe and combine it with sugar, coconut oil, and vanilla extract.

Add the shredded carrots, cinnamon, nutmeg, baking soda, baking powder, and all-purpose flour to the Carrot Cake Banana Bread batter.

Add the shredded carrots, cinnamon, nutmeg, baking soda, baking powder, and all-purpose flour to the Carrot Cake Banana Bread batter.

Stir the vegan Carrot Cake Banana Bread mixture with a silicone spatula until the carrots are fully integrated but don't over combine or the bread would be gummy.

Stir the vegan Carrot Cake Banana Bread mixture with a silicone spatula until the carrots are fully integrated but don't over combine or the bread would be gummy.

Line a 9-inch x 5-inch loaf pan with parchment paper and transfer the Carrot Cake Banana Bread batter in it, flattening the top with a spatula.

Line a 9-inch x 5-inch loaf pan with parchment paper and transfer the Carrot Cake Banana Bread batter in it, flattening the top with a spatula.

Bake the Carrot Cake Banana Bread batter for 50 to 55 minutes in an oven preheated to 350°F (180°C) before spreading the vegan cashew frosting on the top.

Bake the Carrot Cake Banana Bread batter for 50 to 55 minutes in an oven preheated to 350°F (180°C) before spreading the vegan cashew frosting on the top.