Ginger-Spiced Carrot Bread
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
This Ginger-Spiced Carrot bread is hearty, flavourful and has added no refined sugars. Perfect for Easter breakfast or brunch.
  • 1¼ cups whole wheat flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 tsp ginger
  • dash of nutmeg
  • 1 cup carrot puree (3 medium carrots; boiled & blended/pureed)
  • ¾ cups maple syrup
  • 1 tbsp vanilla
  • ⅓ cup coconut oil, melted
  • 2 eggs
  • 2 tbsp unsweetened coconut
  • 2 tbsp walnut pieces
For the topping:
  • 2 tbsp quick cooking oats
  • ¼ tsp cinnamon
  • ¼ tsp ginger
  • 2 tsp maple syrup
  1. Preheat oven to 350C
  2. Grease an 8½" x 4½" x 2½" loaf pan and set aside
  3. Boil the carrots until tender, puree in a food processor or blender and measure out 1 cup of carrot puree
  4. In a medium bowl. whisk together flour, baking soda, salt, cinnamon, ginger and nutmeg
  5. In another bowl, whisk together the carrot puree, coconut oil, vanilla, maple syrup and eggs until well blended
  6. Add the dry ingredients to the wet and mix gently until the batter is smooth
  7. In a small bowl, mix together topping ingredients
  8. Pour batter into greased pan and top with oatmeal mixture
  9. Bake for 60-70 minutes or until a knife inserted into the centre comes out clean
  10. Allow the loaf to cool for 5 minutes then remove from the pan and place on a wire rack
  11. Cool completely before slicing
Recipe by Diary of an ExSloth at