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

Honeyed carrot & thyme loaf

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(3 ratings)

Prep: 20 mins Cook: 1 hr

Easy

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
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Ingredients

  • 1 tbsp honey
    Honey

    Honey

    huh-nee

    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)
    Carrot

    Carrot

    ka-rot

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

  • 2 tsp dried thyme

    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
    Eggs

    Egg

    egg

    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

    Chutney

    chut-nee

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

Method

  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.

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Comments, questions and tips

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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?
akevsmith
12th Jan, 2019
4.05
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
goodfoodteam
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.
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