Carrot loaf and why you can eat it all day (and maybe all night as well).


I like cake and all its variations (e.g. loaf) so therefore I love this recipe purely because it is a baked good. But I also like it because it is full of carrots, and spices that I am very fond of.

Since winter is definitely here and since I have also now acclimatised to the winterless (whoever said this is a liar) north, I am all for quick and warming foods. This loaf is awesome slightly warmed (or in my case straight out of the oven) and I am so eating it for breakfast.


1 tablespoon chia seeds

1/2 cup nut milk ( I used my cashew nut milk)

1/4 cup melted coconut oil

1/2 tsp vanilla powder

2 cups grated carrot

1/4 cup rice malt syrup

1/4 cup maple syrup

1 1/2 cup wholemeal spelt flour

1/2 cup rolled oats

1 1/2 tb cinnamon

1 1/2 tsp ground ginger

1 tsp ground cloves

2 tsp baking powder

1/2 baking soda

1/4 himalayan salt


1. In a cup combine the nut milk and the chia – leave to form a gel (this will replace the need to use eggs).

2. Preheat oven to 180 degrees, grease a loaf pan or line it.

3. Grate carrots, add in maple and rice malt syrup, vanilla powder, coconut oil and the chia seed mix. Combine.

4. In another bowl, add in spelt flour, oats, ginger, cloves, cinnamon, baking soda and baking powder, and salt. Mix together well.

5. Add in the carrot mixture, combine and place into the loaf tin.

6. Bake for 35 – 40 minutes or until a knife comes out cleanly when inserted into the centre.

Will store for 5 days on the bench, 3 months in the freezer or no time in my house 🙂

I love this recipe because it is low in gluten, vegan, and it uses a lot of my favourite spices. It is also refined sugar free. Good news, that means more cake all round…

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