Servings: 8 · Prep Time: 10 mins · Cooking Time: 50 mins
Total Time: 60 mins

Snacks | Breakfast

This paleo loaf makes for a fantastic breakfast recipe when you want something quick and easy. Note: warm a slice up in the toaster and add a little bit of nut butter and you've got yourself dessert for breakfast.


Carrot cake loaf

  • Ripe bananas (2, mashed)
  • Extra virgin olive oil (65g)
  • Coconut sugar (75g)
  • Eggs
  • Vanilla extract (1/2 tsp)
  • Arrowroot (25g)
  • Milled flaxseed (40g)
  • Almond flour (125g)
  • Coconut flour (3 tbsp)
  • Grated carrot (100g)
  • Sultanas (75g)
  • Cinnamon (1 tsp)
  • Nutmeg (1/4 tsp)
  • Rock salt (1/2 tsp)
  • Baking soda (1 tsp)


Begin by preheating your oven to 175c.

In a bowl, mix together the coconut sugar and olive oil. Add the eggs and vanilla and whisk together.

In a separate bowl, add the almond flour, arrowroot, milled flaxseed and coconut flour and mix.

Add the baking soda, spices and salt. Mix everything together again.

Slowly add the dry ingredients to the wet and mix. Add the mashed bananas and mix again.

Fold in the grated carrot and sultanas and mix until everything is combined.

Line a 9x5 loaf tin with parchment paper and add the mixture to the tin. Flatten and top with your favourite carrot cake toppings. Pop in the middle of the oven to bake for 50-60 minutes.

Please keep an eye on your bread.

Once baked, remove from the oven and leave to cool completely before slicing. Store in an airtight container and consume within 3 days for freshness.


low carb carrot cake loaf.jpg