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Carrot Cake Loaf

Carrot Cake Loaf

Filled with carrot, spice and everything nice. We think even Peter Rabbit will be jealous of this Carrot Cake Loaf! 

Gluten free, dairy free, refined sugar free + vegan friendly.

Bake time: 50 minutes

You will need:

  • 1x Hill St Wholefoods Banana Bread

  • 1 tsp mixed spice
  • 1 cup of grated carrots (1-2 carrots)
  • 1/2 cup raisins
  • 1/2 cup walnuts, roughly chopped into small pieces
  • 3 large eggs or egg substitute 
  • 1/2 cup olive oil
  • Your choice of 1 cup thick greek yogurt or dairy-free substitute whipped with 1 tbsp maple syrup and 1 tsp vanilla bean to serve


  • Pre-heat oven to 160 degrees C on fan bake. Line and grease a 15cm x 9cm loaf tin with baking paper. Grate carrots and set aside. Roughly chop walnuts and set aside.

  • Empty banana bread mix into a large mixing bowl. Add in the mixed spice and stir to combine.
  • In a separate bowl whisk eggs and olive oil together. Pour into the large mixing bowl, along with the grated carrots, raisins and walnuts. Stir with a wooden spoon until it comes together.
  • Transfer into the lined loaf tin and bake for 50-60 minutes, until a skewer comes out clean. Once cool, serve with thick greek yogurt.
  • Note: Serve the yogurt on top of the loaf if it’s going to be eaten the same day. Otherwise just keep the yogurt on the side when you serve.


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