Honeyed carrot & thyme loaf

Enjoy this moreish carrot and thyme loaf as a sweet or savoury snack. Top a slice with chutney and sharp cheddar, smear with cream cheese or drizzle with honey

  • Prep:20 mins
    Cook:1 hrs
  • Serves 12
  • Easy

Nutrition per serving

  • kcal 112
  • fat 2g
  • saturates 1g
  • carbs 17g
  • sugars 3g
  • fibre 2g
  • protein 4g
  • salt 0.3g


  • 1 tbsp honey
  • 1 tsp coconut oil or olive oil, plus 1 tbsp (if using coconut oil, melt in the microwave before using)
  • 4 carrots, peeled and grated (around 300g)
  • 2 tsp dried thyme
  • 100g wholemeal flour
  • 125g plain flour
  • ¾ tsp baking powder
  • ¾ tsp bicarbonate of soda
  • 3 eggs
  • 50g natural yogurt
  • chutney, cheddar, cream cheese or honey, to serve


  1. Heat oven to 180C/160C fan/gas 4. Mix the honey and 1 tsp oil, then add the carrot and thyme. Season and stir well. Tip onto a baking tray and roast for 10-15 mins, tossing halfway through cooking. Remove from the oven and set aside to cool slightly.

  2. Meanwhile, combine the flours, baking powder, bicarb and a pinch of salt. In a separate bowl, lightly beat the eggs, yogurt and remaining oil. Add the flour mix, then fold in the roasted carrot mix.

  3. Pour into a lined 900g loaf tin and bake for 50 mins-1 hr. Leave to cool before slicing. To serve, top with chutney and cheddar, cream cheese or honey.

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