Breakfast/ Dessert/ Snacks

Date Sweetened Carrot Cake Loaf

I’ve been doing all the baking and recipe testing over the past couple of days. Nothing too far from the norm at the minute as I tend to spend a good bit of time at the weekend regardless of whether or not its because I’ve been forced to stay indoors doing the same!

However, I am working on getting better at getting recipes out, on Instagram stories and ideally all put together in an ebook. I’ve no excuses to make other than lack of organisation and time management. I do have this strong desire to do a food prop and clothes clear out this week. A Spring clean is definitely in order and I feel overall it will make me more productive. A clear space, or at least a tidier more organised one, means a clear mind!

Things I’ll be doing while practicing social distancing…

  • Baking
  • Cooking
  • Eating
  • Sleeping
  • Yoga-ing
  • Cleaning
  • Tidying
  • Washing
  • Walking
  • Handstand-ing
  • Writing
  • Editing
  • Phone-calling
  • Reading
  • Meditating
  • Journaling

Oh ye and this carrot cake loaf is awesome! Go bake it you won’t regret it. Icing optional but highly recommended!

Date Sweetened Carrot Cake Loaf

Print Recipe
By Serves: 10 -12 Prep Time: 15 minutes Cooking Time: 50 minutes


  • 200g finely grated carrot
  • 240g wholemeal spelt flour (or a mixture of wholemeal and white)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 120g pitted Medjool dates
  • 1 tsp vanilla extract
  • 2 tbsp coconut or brown sugar (more flavour not because they're "healthier")
  • 1 large ripe banana (approx. 150g peeled)
  • 60ml olive oil
  • 250ml almond, oat or hazelnut milk
  • ***Icing***
  • 1 can of full fat coconut milk refrigerated overnight
  • 2 - 3 tbsp maple syrup; to desired taste
  • 1 tsp vanilla extract



Line a standard 2lb loaf with baking paper and lightly grease with spray oil.


Preheat oven to 180C (350F).


Mix together flour through to ginger in a large bowl.


Blend together banana, dates, olive oil, milk of choice, sugar and vanilla extract in your food processor or high speed blender until smooth.


Add wet ingredients to dry and mix well to combine.


Add the carrots to the mixture and mix to ensure they are incorporated fully into the batter.


Place into the prepared loaf tin and baked of 50 minutes; a toothpick should come out clean.


Allow to cool fully on a wire rack before slicing or icing!


Whisk together all ingredients using an electric whisk!


Spread over carrot cake and sprinkle with roast walnuts, pumpkin seeds, coconut or all of them!

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