Preheat oven to 350 degrees F and line bread pan with parchment paper.
In a large bowl, mix together gf flour, quick oats, baking soda, cinnamon, nutmeg, ginger + salt.
Then add in mashed banana, coconut sugar, flax egg, vanilla, and coconut oil until well combined and creamy. Fold in carrots. Then finally fold in raisins and unsweetened coconut flakes if you’re using.
Pour into loaf pan and sprinkle with walnuts or pecans. Bake for 45 minutes until a toothpick comes out clean.
Remove from oven and cool for 15 minutes. Remove bread from pan and place on wire rack to finish cooling completely.
While the bread is cooking, make the cashew cream cheese drizzle. Place all ingredients into the blender and gradually increase speed to high until it’s well blended and a creamy texture has been created.
Once cake is cooled, spread cream cheese on top, sprinkle with chopped nuts and serve!
Recipe by at https://www.littleadaptsbyjax.com/carrot-cake-banana-bread-gf-df-v/