Real Food Pledge

Real Easy Recipes made with Real Food

  • Home
  • Books
  • Recipe Index
  • About
  • Contact

Carrot & Date Loaf

29/03/2015 By Caralee 35 Comments

Date and Carrot loaf be I am really in the mood for Easter, I have been cooking up a storm making a few Easter themed treats. During the Easter break I am going to be away, so I want to be able to take a few healthy treats away. We are going to North Stradbroke Island, which is in the Moreton Bay area of Queensland, I have never been there, so I am really looking forward to it.

For this recipe I adapted my banana and pecan loaf to make this delicious carrot and date loaf and it turned out beautifully.

Buttered Carrot Date loaf Date and Carrot Loaf Carrot and Date Loaf PlainA funny story about this loaf…Β  for the first time I decided to make a cooking video to demonstrate in person how to make this recipe. I have been wanting to make a video for ages so I thought that I would give it a go this weekend. It is not as easy as it looks, for a start Cameron my husband was laughing so hard that we had to stop, then my daughter was wanting to help me cook, then a visitor showed up, then the neighbor started mowing! Maybe I am just not meant to make a video! Anyway in the end I finished the video, it’s not a work of art by any stretch and I still have to work out how to edit it, but the viewer will get the idea on how to make this carrot and date loaf. When I upload it, I will be sure to let you know.

Anyway I hope that you enjoy this Easter recipe!

4.8 from 8 reviews
Carrot Cake Loaf
 
Print
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
Author: Caralee - Real Food Pledge
Serves: 10
Ingredients
  • 1 cup ground almonds (almond meal)
  • 2 tablespoons coconut flour
  • ½ cup dried dates, chopped
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • Pinch of salt
  • 3 eggs
  • 2 ripe banana's
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons coconut oil
  • Dash of vanilla extract
  • 2 cups grated carrots
  • ½ chopped walnuts
Instructions
  1. Pre-heat the oven at 180 degrees and prepare a loaf pan lined with baking paper.
  2. In the food processor place the almond meal, coconut flour, dates, ginger, cinnamon and salt. Process until the mixture is combined and the dates are very fine.
  3. Place the dry mixture into a large bowl and set aside.
  4. Now place all of the wet ingredients into the food processor including the eggs, banana's, apple cider vinegar, coconut oil and vanilla.
  5. Blend in the food processor until smooth and combined.
  6. Add the carrots and chopped walnuts to the bowl of dry ingredients and then add the wet ingredients. Stir until combined.
  7. Place the loaf batter in the loaf tin and place in the oven for 25-30 minutes or until the skewer comes out clean.
  8. Slice the loaf and eat warm straight from the oven or eat it once it has cooled.
3.2.2802

Β 

Related

Filed Under: Breads, Breakfasts, Easter, Recipe Tagged With: Carrot cake loaf, dairy free loaf, gluten free loaf, paleo carrot cake, paleo carrot loaf, paleo easter, paleo loaf, sugar free loaf

« Cacao & Sultana Bliss Balls
12 ‘Real Food’ Easter Treats »

Comments

  1. Harriet says

    03/04/2015 at 9:56 pm

    I’m so exited to try this- thank you!
    It’s so hard to find good paleo baking recipes!

    Reply
    • Caralee says

      08/04/2015 at 1:11 am

      Thanks for stopping by Harriet. I hope you enjoyed the loaf πŸ™‚

      Reply
      • Sandy says

        23/07/2017 at 2:20 am

        Can you substitute baby food carrots for grated carrots?

        Reply
        • Caralee says

          16/08/2017 at 5:00 pm

          Yes you can Sandy. x

          Reply
  2. Sheila says

    13/04/2015 at 12:25 pm

    I made this and it was absolutely divine. Another winner Caralee πŸ™‚

    Reply
    • Caralee says

      14/04/2015 at 2:42 am

      Thanks Sheila xx

      Reply
  3. Linda says

    08/05/2015 at 11:43 pm

    Your recipes are amazing Caralee. I purchased your book, truly inspiring. Just to double check when using the coconut oil when baking do you have to melt it and measure it melted or just measure out of the jar.

    Reply
    • Caralee says

      09/05/2015 at 7:05 am

      Hi Linda. Thanks for stopping by and I am so glad that you like the book πŸ™‚ I usually measure it straight from the jar and then melt it if I need to. Happy cooking πŸ™‚ xx

      Reply
      • Linda says

        23/05/2015 at 1:18 pm

        Thank you. Your website is also great for recipes. I love that you can just throw all the ingredients into the food processor.

        Reply
  4. Rowena Fraioli says

    15/05/2015 at 8:06 am

    Yum! I just made this and it is AMAZING! Thank you so much for sharing the recipe it’s a goodie!

    Reply
    • Caralee says

      16/05/2015 at 5:21 am

      Hi Rowena. Thanks for your message. I am glad you loved it! πŸ™‚

      Reply
      • Melissa says

        02/08/2015 at 12:28 pm

        Caralee, in one of the photos, there is a ‘butter spread’ on the loaf. Can you tell me what you used as I assume it wasn’t butter?? Thanks!

        Reply
        • Caralee says

          03/08/2015 at 7:32 pm

          Hi Melissa. It is actually just butter in this case. I don’t usually spread butter on anything but did on this day. xx

          Reply
  5. Connie says

    24/07/2015 at 8:28 am

    I love the sound of this and want go make it today but don’t have coconut flour can I just leave out or any ideas for a substitute?

    Reply
    • Caralee says

      24/07/2015 at 9:13 pm

      Hi Connie. You can use almond flour but you will need double the amount. πŸ™‚

      Reply
  6. Ann-Marie says

    18/02/2016 at 8:08 am

    Wow! Totally amazing cake, I put a bit too much oil in so will adjust that next time :).

    Reply
    • Caralee says

      29/02/2016 at 10:49 am

      Hi Ann-Marie. I love this cake too, thanks for stopping by xx

      Reply
  7. melissa says

    12/03/2016 at 9:01 am

    Looks great! I just started working on the prep then realized the temp for the oven is 180 degrees, is this correct?

    Reply
    • Caralee says

      23/03/2016 at 5:54 pm

      Hi Melissa. Yes that is correct in Celisius πŸ™‚ xx

      Reply
  8. Cathy says

    16/03/2016 at 3:31 am

    Is 180 degrees correct? I have followed the directions, but at the end of the time, it is definitely not done!

    Thanks-looks delicious

    Reply
    • Caralee says

      23/03/2016 at 5:55 pm

      Hi Cathy. Yes that is correct 180 degrees celsius. I hope that it worked out for you. xx

      Reply
      • LuAnn Giunta says

        25/05/2019 at 9:20 pm

        Caralee, thanks for such a wonderful recipe. Because of the eggs though, it’s not dairy free.
        What can I use as substitute?
        Thanks so much I can’t wait to see the video even with all it’s bumps

        Reply
        • Caralee says

          27/05/2019 at 5:26 pm

          Hi there
          You could use chia seeds made into a gel to supplement the eggs. Say 1 table spoon of chia and 1/3 a cup of water, wait until the chia is gel like and then mix together.

          Reply
  9. Kate says

    24/04/2016 at 6:49 am

    Hi, this looks divine and something my girls would enjoy. They are allergic to nuts, was wondering what other flour I could use instead of almond meal? Any suggestions.

    Reply
    • Caralee says

      26/04/2016 at 11:13 am

      Hi Kate. You could try coconut flour (only 1/2 cup), quinoa flour, regular flour, or any other flour that suits as to make it nut free. This loaf is one of my favourites. πŸ™‚ xx

      Reply
  10. Sharlene says

    28/05/2016 at 2:56 pm

    I was looking for a recipe to replicate a loaf that is sold at a local deli and this is amazing. My problem is that I now have a WHOLE LOAF and not just one slice and it is so hard to stop eating it! Thanks so much for a great recipe, I love it.

    Reply
    • Caralee says

      29/05/2016 at 8:10 pm

      Thanks Sharlene, I am glad that you are loving the recipe xx

      Reply
  11. Craig says

    05/06/2016 at 4:57 pm

    Awesome recipe! Thank you for posting it πŸ™‚ I was hoping for some tips on how to get a denser / dryer loaf like in your picture. Mine came out quick soggy looking even giving it an extra 10 minutes. It’s a tad wobbly and soggy in texture.

    Reply
    • Caralee says

      13/06/2016 at 9:45 pm

      Hi Craig. Maybe in your oven you needed to leave it baking for a little longer, every oven is slightly different. It sounds to me that it was just not cooked for long enough. πŸ™‚

      Reply
  12. Sarah says

    02/12/2017 at 12:35 am

    I just made this for my coeliac husband and I feel like after a lot of baking fails (not your recipes) it was a wonderful suprise to have something gf that was delicious! The loaf was moist and not crumbly and you wouldn’t even be able to tell it was sugarfree as the dates and banana provide enough sweetness. Will definitely be saving this to make again!

    Reply
  13. Jen says

    09/03/2018 at 12:41 pm

    Really great recipe, love the flavor. Baked mine in a cake pan, turned out sooooo goooood!

    Reply
    • Caralee says

      10/09/2018 at 11:35 am

      Hi Jen

      Thank you for your message. I am glad that you love the recipe, it is a fav of mine too!

      Caralee xx

      Reply
  14. Cathy says

    09/07/2019 at 5:12 pm

    I love this recipe but find in 180degree oven I had to cook for at least 45 mins. My oven is brand new so its definitely correct temp. Maybe your loaf tin is bigger ? Might be worth putting what size loaf tin you use please. Mine is quite deep.

    Reply

Trackbacks

  1. 10 Yummy Healthy Easter Treats says:
    23/03/2016 at 6:31 pm

    […] Carrot Date Loaf – This loaf is a delicious way to enjoy Easter breakfast with the family or whip it up for morning tea when the visitors arrive. […]

    Reply
  2. 70 Healthy Carrot Recipes for Babies and Kids – BetterBabyDeals.com says:
    21/06/2020 at 6:03 am

    […] 62. Carrot Dates LoafΒ  […]

    Reply

Leave a Reply to Rowena Fraioli Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

NOURISHING YOU OUT NOW

NOURISHING YOU OUT NOW

Hi, I’m Caralee Fontenele! Welcome to your home of healthy recipes and real food living for busy people. Since 2013 I have been creating healthy recipes and posting them here. I have had the joy of creating three recipes books over that time. I hope that you find a recipe you love!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright Caralee Fontenele © 2021