Carrot & Walnut Bread

A verstaile moist carrot and walnut bread loaf that can also be made into muffins.
Happy sprouting, baking and cooking!
x Danielle

Carrot & Walnut Bread


1 cup of raisins
1 cup of water
1 1/2 cups almond flour
6 tablespoons of coconut flour
1 teaspoon of baking powder
1 teaspoon of cinnamon
1 teaspoon of allspice
6 eggs, 1/2 cup honey
6 tablespoons of olive oil
3 cups of grated carrot
3/4 cup shredded coconut
1 cup of walnuts


  1. Preheat the oven to 180 degrees.
  2. Add the raisins to a bowl, cover with 1 cup of water and put aside.
  3. To another bowl add all of the dry ingredients; almond flour, coconut flour, baking powder and spices, mix until well combined. In another bowl mix together the wet ingredients; beat the eggs and mix through the honey and olive oil.
  4. Combine the dry and wet ingredients, then add the grated carrot, shredded coconut, raisins (including the water) and walnuts. Mix through until well combined and pour mixture into lined bread tin.
  5. Cook in the oven for 30-40 minutes at 180 degrees until golden brown on top and cooked all the way through.

You can make individual muffins instead of one loaf of carrot and walnut bread. This batch will fill 12 muffin holders and will only need 20 minutes in the oven at 180 degrees.

For a bread that is more savoury and not sweet, leave out the honey and raisins, but make sure to still add the cup of water for moisture.

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This is such a versatile dish that is quick and easy to make. You can serve the chicken sliced on top of a large green