Carrot & Spelt Bread




I’m going to keep this short and sweet because the less time you spend reading it, the more time you will have to make and eat it. And I can get back to eating it too.

I’ve never used Spelt before, so this was a bit of an experiment. A very happy one.

It’s got all the sweetness of carrot cake, minus the sugar, but with the crunch of a lovely golden crust and a nice savoury nuttiness that makes you want to devour the whole flipping thing in one sitting.


  • 160g grated carrot
  • 2 eggs
  • 3 Tbsp almond milk
  • 2 Tbsp oil (I used a mix of rapeseed and olive oil, but coconut oil would also work well)
  • 2 Tbsp maple syrup (or honey)
  • 2 Tsp vanilla bean paste
  • 200g spelt flour
  • 1 Tsp baking powder
  • Large pinch of sea salt
  • 1 Tsp mixed spice
  • 1 Tsp ground nutmeg
  • 20g chopped walnuts

Prep/equipment- heat oven to 180C and prep a loaf tin. I used one mixing bowl for dry ingredients and one for wet.

  1. Combine  dry ingredients – flour, baking powder, salt and spices.
  2. Combine all wet ingredients – carrot, eggs, milk, oil, maple syrup, and vanilla. Add the walnuts.
  3. Fold the dry ingredients into the wet, taking care not to over work the mixture or it will become tough.
  4. Spoon mixture into loaf tin, and sprinkle with any seeds or grain that you like. I used hemp hearts, pumpkin, sunflower and flax seeds.
  5. Bake for 40 mins, then check for the next 10 minutes. The loaf is ready when a toothpick comes out clean. This loaf of mine took 55 mins to bake, as I used slightly more grated carrot, so it was more moist.

Et voila!

Let me know what you think. If you need me, I’ll be eating bread.

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