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Image of toddler reaching for a slice of coconut and carrot bread. Recipe by Lunch Lady Lou

Coconut and carrot bread

Lunch Lady Lou


  • 300 g carrots
  • 1 banana or 1 chia egg
  • 1/4 cup yoghurt
  • 1/4 cup oil
  • 10 medjool dates or 16 dried, soaked in water
  • 2 cups flour I like white spelt, but often use leftover nut milk pulp to replace one of the cups
  • 1 cup coconut flakes
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp vanilla bean
  • 1/4 tsp salt


  • heat oven to 180 degrees C.
  • Grate carrots and add to blender bowl with wet ingredients. Pulse to break a part dates. You can blend until smooth if you like, or keep it a little chunky. Both are great.
  • In a bowl combine dry ingredients.
  • Add wet to dry and mix to combine.
  • Pour into greased round cake tin or loaf tin.
  • Bake for 45 minutes. Until skewer inserted is almost clean.
  • I find this usually takes around the hour mark for me. This mostly depends on the leftover nut milk pulp, the type and how much of the liquid is squeezed out of it. If you’re using straight flour you won’t have a problem.
  • Leave to cool in tin for 15 minutes before transferring to cooling rack.
  • Serve as is or with butter or yoghurt.
Tried this recipe?Let me know how it was!