Sweet spice carrot loaf with maple peanut frosting

Jacqueline Alwill

Brown Paper Nutrition

If you’re looking for your next delicious loaf to bake and serve to friends or maybe drop on a new family’s doorstep then this is it. It’s wholesomely tasty, full of flavoursome spice and the maple peanut combination is most definitely the icing on the cake!



Gluten free : Dairy Free : Paleo : Vegetarian

Serves 8

1/2 cup coconut (melted) or macadamia oil

4 free range eggs

1/4 cup honey

1 teaspoon vanilla extract

2 teaspoons bicarbonate soda

1 teaspoon ground turmeric

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup chia seeds

1/4 cup dates, chopped

1 1/2 cups grated carrot

1/3 cup shredded coconut

1/2 cup coconut flour

Maple peanut frosting:

2 tablespoons natural, smooth peanut butter

1 1/2 tablespoons maple syrup

1 tablespoon almond milk

Additional crushed nuts and coconut to garnish

Preheat oven to 170C and line a loaf tin (10x 14cm) with greaseproof paper.

In a large bowl whisk together oil, eggs, honey, vanilla, bicarb and spices until creamy.

Add chia seeds, dates, carrot, coconut and flour and mix well to combine.

Pour into loaf tin and place in middle of oven to cook for 1 hour, check with a skewer after an hour and if it comes out clean then remove from oven.

If skewer is still wet after an hour, cook a further 5-10 minutes and check again.

Allow to cool in tin once cooked for 20 minutes, then transfer to a wire rack to cool completely.

Whilst cooling, make the Maple Peanut Frosting by whisking all ingredients together in a bowl.

Once loaf is cooled drizzle frosting over the top, garnish with additional nuts and shredded coconut, slice and serve.

Keep in fridge up to 1 week.