Go Back
Carrot Date and Walnut Loaf
Catherine

Heavenly Spiced Carrot Date and Walnut Loaf

This Carrot Date and Walnut Loaf is a perfect blend of natural sweetness from dates and frost-kissed carrots, combined with the crunchy texture of walnuts, making it an ideal comforting breakfast bread for frosty winter mornings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Course: Breakfast
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

  • Whole wheat flour 2 cups
  • Baking powder 1½ teaspoons
  • Baking soda ½ teaspoon
  • Salt ½ teaspoon
  • Ground cinnamon 1½ teaspoons
  • Ground nutmeg ½ teaspoon
  • Eggs 2 large
  • Walnut oil ⅔ cup
  • Honey ½ cup
  • Vanilla extract 1 teaspoon
  • Carrots 1½ cups, finely grated
  • Dates 1 cup, chopped
  • Walnuts ¾ cup, chopped

Method
 

  1. Heat up your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some hanging over the sides.
  2. Get your dates ready by chopping them into small pieces. If dry, soak in warm water for 10 minutes, then drain.
  3. Grate the carrots finely. Press with a paper towel to remove excess moisture.
  4. Mix dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
  5. Mix wet ingredients: whisk eggs, oil, honey, and vanilla in another bowl until smooth.
  6. Combine wet and dry ingredients, stirring just until mixed.
  7. Fold in the carrots, dates, and walnuts gently.
  8. Pour the batter into the prepared pan, smooth the top, and bake for 50-60 minutes or until a skewer comes out with moist crumbs.
  9. Let the loaf cool in the pan for 15 minutes, then lift out using parchment paper to cool completely on a rack.

Notes

  • Go easy when drying carrots to retain moisture.
  • Use room-temperature eggs for better mixing.
  • Store dates in the fridge to maintain their texture.
  • Cool loaf completely before slicing for best results.
  • Toast walnuts for enhanced flavor if desired.