Honeyed carrot & thyme loaf cut into slices and served with cheddar and chutney

Honeyed carrot & thyme loaf

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 20 mins Cook: 1 hr


Serves 12

Enjoy this moreish carrot and thyme loaf as a sweet or savoury snack. Top a slice with chutney and sharp cheddar, smear with cream cheese or drizzle with honey

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal112
  • fat2g
  • saturates1g
  • carbs17g
  • sugars3g
  • fibre2g
  • protein4g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 tsp coconut oil or olive oil, plus 1 tbsp (if using coconut oil, melt in the microwave before using)
  • 4 carrots, peeled and grated (around 300g)



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tsp dried thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 100g wholemeal flour
  • 125g plain flour
  • ¾ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • ¾ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 3 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 50g natural yogurt
  • chutney, cheddar, cream cheese or honey, to serve
    Apple & cranberry chutney in three jars



    Unlike a pickle which should be vegetable-based, a chutney should be fruit-based. This means…


  1. Heat oven to 180C/160C fan/gas 4. Mix the honey and 1 tsp oil, then add the carrot and thyme. Season and stir well. Tip onto a baking tray and roast for 10-15 mins, tossing halfway through cooking. Remove from the oven and set aside to cool slightly.

  2. Meanwhile, combine the flours, baking powder, bicarb and a pinch of salt. In a separate bowl, lightly beat the eggs, yogurt and remaining oil. Add the flour mix, then fold in the roasted carrot mix.

  3. Pour into a lined 900g loaf tin and bake for 50 mins-1 hr. Leave to cool before slicing. To serve, top with chutney and cheddar, cream cheese or honey.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
12th Jan, 2019
Tried this today and was pleased with the result. Recipe didn't make it clear though, whether I should use plain or self-raising wholemeal flour - I used plain... was this correct? Also, loaf was very moist. It tasted nice but was just wondering if this was the right consistency to expect? Thanks for the recipe - not something I would usually make but glad I did.
goodfoodteam's picture
14th Jan, 2019
Thanks for your question - yes plain wholemeal flour is needed for this recipe. We always state if it's self-raising. The loaf will be more moist than a standard loaf. We're glad to hear you enjoyed it.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?