• Carrots, 4
  • Coconut oil or olive oil, heaped teaspoon
  • Honey, 3 tablespoon
  • Dried thyme
  • Wholemeal flour, 100g
  • Plain flour, 125g
  • Baking powder, 3/4 teaspoon
  • Bicarbonate of soda, 3/4 teaspoon
  • Mixed spice, 1/2 teaspoon
  • Cumin, 1/2 teaspoon
  • Eggs, 3
  • Plain yoghurt, 50g


  • STEP 1
    Pre-heat oven to 180 degrees. Grate the carrots. Mix together the honey and oil until well combined. Stir into the carrots and season with salt & pepper and 1/4 teaspoon dried thyme. Mix well to coat all the carrot. Roast 10-15 minutes.
  • STEP 2
    Meanwhile, mix flour, bicarb, baking powder, salt, spices and herbs.
  • STEP 3
    In a separate bowl, lightly beat the eggs. Add the honey and plain yoghurt and a tablespoon of oil. Beat well. Combine the wet with the dry and then fold in the roasted carrots.
  • STEP 4
    Pour into a greased and lined standard loaf tin and bake 50 minutes - 1 hour. Let cool before slicing and serving with butter, pickle, chutney, or cheese.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating