Carrot-Cake Loaf

I love the flavour combination in carrot cake so for this recipe I adapted my regular banana bread recipe to include these same flavours. I love making banana breads or this carrot cake loaf because they are so quick and easy to throw together, bake, slice and then enjoy or freeze for ready-made snacks when needed.

What goes into it:

  • 1cup oats
  • 1/2 cup milk
  • 1 egg
  • 2 Tbsp chia seeds
  • 1 grated carrot
  • 1 banana chopped
  • 5dates
  • 1/2 inch chopped fresh ginger
  • 1 1/2 cups boiling water
  • 1 Tsp cinnamon
  • 1/2 Tsp nutmeg
  • 1 Tsp baking soda

What to do:

Boil the water and soak grated ginger in 1 1/2 cups of this water to extract flavour. Strain to remove ginger strands then mix or combine all other ingredients, keeping half of the chopped banana aside, with the ginger water. I like to mix this recipe by hand rather than a blender to keep the textural bite of the carrot, oats and chia. Once all ingredients are well combined add the other half of the chopped banana, again for textural contrast and bite.

Transfer to baking loaf tin and leave to stand at room temperature for 30 minutes. Below is how the loaf will look when first poured into the tin. You will notice it is quite liquid now but after it stands for 30minutes the chia seeds and oats will have absorbed most of this liquid and expanded so don’t panic!



Transfer to a pre-heated oven and bake for 1hour at 200.C or until slightly crisp on the outside and when pricked with a fork, it comes out clean.


Delicious on its own or topped with a drizzle of coconut oil & bee pollen or nut butter and mashed raspberries.


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