• Preheat the oven to 325 degrees F. Spray a 9×5 loaf pan liberally with nonstick spray. (Mine is 9 1/2×5 so that works too)
• In a small bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt. Place the butter and sugar in a large bowl and whisk until it is combined and somewhat smooth. Add in the eggs and vanilla bean paste, whisking until combined. Use a spoon to stir in the bananas and coconut milk. Stir in the dry ingredients, mixing until just combined, and then add in the carrots and coconut. Stir just until the batter comes together and the carrots are evenly dispersed.
• Spoon the batter into the greased loaf pan. Bake for 60 to 65 minutes, or until the cake is no longer jiggly in the center. Remove and let cool for 15 minutes in the pan. Remove from the pan and let cool completely before frosting.

nutella swirled cream cheese frosting

• Place the cream cheese and butter in the bowl of your electric mixer and beat on medium speed until creamy. With the mixer on low speed, slowly add in the sugar and beat until combined. Add the vanilla extract, scraping down the sides if needed. Beat the frosting on medium-high speed for 1 to 2 minutes until super creamy. Frost the cake once cooled completely. Take a knife or spoon and swirl the nutella overtop of the frosting – it will be messy and crazy! You can use a knife to scrape the frosting off the sides of the loaf and put it back on top and swirl more. This cake is definitely stored best in the fridge!