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Carrot and cranberry date loaf

This is an amended version of Nadia Lim's recipe. The dates, bananas and cranberries give it enough sweetness, no additional sugar needed. Dairy free moist loaf. 

Carrot and cranberry date loaf

Preparation: 10 minutes

Baking: 1 hour

Serves: 8


  • 1 cup dried dates

  • 1/2 cup water

  • 1 1/2 teaspoons baking soda

  • 50 g organic virgin coconut oil or olive oil

  • 2 ripe bananas, mashed

  • 2 carrots, grated

  • 1 organic egg, beaten

  • 1/2 cup dried cranberries

  • 1 1/2 cup organic wholemeal flour (or buckwheat for gluten free)


  • Preheat oven to 170 °C (380°F)

  • Line a loaf tin with baking paper

  • Put the dates and the water in a pot and boil for about 5 minutes, stirring frequently, until the dates are mushy and the water has evaporated. Add the baking soda and mix well - it will froth up a bit.

  • Mix in the oil, mashed bananas, carrots, egg and cranberries.

  • Fold in the flour until just combined. Don't overmix.

  • Pour into the loaf tin and bake for 1 hour (or until a skewer inserted into the loaf comes out clean)

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