Carrot & Walnut Cake Loaf

I had the most decadent Easter weekend for a long time: the COVID-19 lockdown had me and I decided to treat myself to the biggest chocolate egg I could find. It ended up being a whooping 545g milk chocolate eggs with 3,117 calories and 268g of sugar. Ooops!

Although I ate my egg over 2 days and shared it with my husband and son, my body couldn’t handle that much sugar. If I may indulge with sugar once in a while, this was definitely over my sugar threshold and it made me feel sick. I got the message, and made a big decision: I committed to giving up sugar and all sweeteners for the next 30 days.

But I love baking, and giving up baking during the lockdown is not an option. Baking has this relaxing effect on me, that cooking don’t quite have.

My solution: bake all types of loaf (carrot, broccoli, courgette …) minus the sweeteners, and see how it turns out. They look like cake, so it feels does like baking.

This carrot & walnut loaf was my first attempt. Because carrots are sweet by nature, it was a safe bet. I added lots of spices to make up for the potential lack of sweetness. The result: everyone enjoyed it and is ready for the next one.

It’s very quick to prepare once all ingredients are ready.

Ingredients: carrots, coconut oil, eggs, walnuts, ground almonds & spices

Carrot & Walnut Cake Loaf (GF, Paleo, Vegetarian)

This carrot & walnut loaf is perfect if you fancy baking, but don't want to use sugar or sweetener. The carrots are sweet enough, and the spices give it extra flavours.
Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Course: Appetizer, Bread, Breakfast, Dessert, Snack
Cuisine: American
Keyword: dairy-free, gluten-free, paleo, sugar-free, vegetarian, whole30
Servings: 10 servings
Author: Severine Menem


  • a 20-cm loaf pan
  • parchment paper
  • an electric whisk
  • a large bowl
  • a kitchen scale


  • 4 eggs lightly beaten
  • 150 g coconut oil melted
  • 150 g ground almond
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • 1 pinch salt
  • 50 g walnuts coarsly chopped
  • 300 g carrots grated and sliced


  • Pre-heat oven to 190C, line a 20-cm loaf pan with parchment paper
  • In a large bowl, whisk the eggs and the coconut oil
  • Add the almond flour, baking powder, spices and salt, and whisk
  • Add the carrots and walnuts, and mix with a spoon until homegeneuous batter
  • Pour the batter in the loaf pan
  • Bake for 65-70 minutes until the center is cooked (check with toothpick)
  • Transfer to a wire rack by pulling the sides of the parchment paper up and placing it gently
  • Let it cool for at least one hour, it will be easier to slice


Carrots. I decided to slice 1 carrot to get chunks in the loaf
Spices. Another spice you may want to add is cardamon
Best serve. Best to let it cool before serving, or it might crumble when you slice it. Also I noticed it was nicer the following day, if you can wait that long
Bake to impress. Add chopped walnuts on top when ready to serve

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