Buckwheat Carrot Loaf

Buckwheat Carrot Loaf

This Carrot loaf has become a standard in our home, these days. It is so packed with wholesome goodness and it presents a great way for me to use up the carrot pulp from my carrot juice. This loaf so reminds me of my Grandmother’s carrot bread, that I enjoyed as a child; full of Caribbean flavours, the coconut, dried mangoes and nuts. I hope that you enjoy it as much as we do!


Buckwheat Carrot Loaf

May 8, 2020
: 12 Slices
: Easy

A carrot-filled buckwheat loaf with a hint of ginger


  • 3 eggs
  • 2-3 tbsp raw cane or coconut sugar
  • ¾ cup olive oil or coconut oil
  • 1 1/2 cup of buckwheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ cup of ground flaxseeds
  • 3 large carrots, peeled and grated
  • Optional: A handful of raisins and walnuts
  • Step 1 Prepare the bread tin and preheat your oven to 320°F /160°C.
  • Step 2 In a small mixing bowl, beat together the eggs, coconut sugar, and oil.
  • Step 3  In a big bowl, mix the flour, baking soda, baking powder, cinnamon, ginger and flaxseeds together, making sure that there are no lumps.
  • Step 4 Pour the egg mixture into the flour mixture and mix until well blended.
  • Step 5 Stir in the carrots.
  • Step 6 Pour the batter into your prepared tin
  • Step 7 Bake for 55-65mins, or until the top becomes solid and just begins to crackle.
  • Step 8 Let cool before slicing and enjoy!

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