Carrot Walnut Bread

For a twist on traditional banana walnut bread, this autumnal quick bread uses both orange and purple carrots for a little extra flair. Only have orange carrots on hand? No need to worry, it’ll still be delicious! Add a pinch of allspice or ginger for an extra kick.



Prep time

20 minutes

Cook time

55 minutes



Cook it with our

Fluted Cake Pan


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 4 eggs
  • 2 cups coconut sugar
  • 1 cup olive oil, plus more for greasing
  • 1 cup orange carrots, shredded
  • 1 cup purple carrots, shredded
  • 1 cup walnuts, roasted, chopped
  • ½ cup golden raisins


  1. Preheat oven to 350 degrees F.
  2. Whisk flour, baking powder, baking soda, cinnamon, and salt until fully incorporated.
  3. Combine eggs, coconut sugar, and oil in a separate bowl. Mix in carrots, walnuts, and golden raisins. Mix into the flour mixture until incorporated. Transfer to a greased, fluted cake pan and bake until done all the way through, 55-65 minutes.
  4. Allow the cake to cool for 15 minutes, flip onto a wire rack and let cool completely. Slice and serve.

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