Carrot,Honey and Olive Oil Loaf

We personally believe that the carrot is an underrated and delicious little vegetable that doesn’t receive enough credit. For those wanting to add this nutritious ingredient and turn it into a naughty dessert, why bake the classic carrot cake, instead mix it up and turn it into this carrot, honey and olive oil loaf.

carrot and honey olive oil loaf
PREP TIME 12 minutes COOK TIME 1 hour MAKES 1


  • 200g of grated carrot
  • 100g of ground almonds
  • 225g of self-raising flour
  • 1 ½ teaspoon of ground cinnamon
  • 1 ½ teaspoon of baking powder
  • 3 medium sized eggs
  • Zest from 1 orange and 3 teaspoons of fresh orange juice
  • 3 tablespoons of extra-virgin olive oil
  • 100g of runny honey
  • 500g of Greek style yogurt
  • 40g of pistachios finely sliced to serve- optional

Preparation method

  1. Start by preheating the oven to 180°C and in a loaf pan, grease and line the pan with baking paper.
  2. Using a large mixing bowl, mix together the grated carrot, flour, cinnamon, baking powders, eggs, almonds, currents, olive oil and orange zest. Give all the ingredients a quick stir before adding the honey and 200g of yogurt and thoroughly stir until it has all been combined.
  3. Take the pre-prepared loaf tin and pour the mixture in the tin before placing into the preheated oven to bake for around an hour on until the cake has turned a golden colour and when you place a skewer into the centre of the cake, the skewer comes out clean without any cake mix on it.
  4. Once the cake has been cooked, remove the cake from the oven to cool on the side.
  5. When the cake has cooled, you can either eat the cake straight away on its own, or use the remaining 300g of yogurt with chopped pistachios sprinkled on top to dip the loaf into, the choice is yours.