Date-nut carrot bread
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Date-nut carrot bread

Submitted by: Sumera Shehzad

Prep Time: 20 Minutes

Cook Time: 1 Hour

Servings: 6

This recipe has been adapted from, the orig recipe called for all purpose flour but I used a cup of almond flour and a cup of millet flour and it turned out yummy


  • 3/4 c. water, purified
  • 1/2 c. date, organic
  • 1/2 c. raisins, organic
  • 1 1/4 c. carrot, fresh, organic
  • 1/2 c. walnuts, raw, organic
  • 3 tbs. coconut oil, raw, extra-virgin, organic
  • 3 med. egg, omega-3, cage-free, organic
  • 1 c. almond flour, organic
  • 1 c. flour, millet, organic
  • 1 tbs. baking powder, aluminum-free
  • 1 1/2 tsp. cinnamon, ground, organic
  • 1/2 tsp. sea salt, unrefined and pure


Preheat oven to 350 Soak dates and raisins in water for 2 minutes and blend them to a fine paste..a little bit chunky is ok, if you like it. Add the grated carrots, coconut or walnuts and the dates mixture in a bowl. Add the eggs and the coconut oil and mix it all up. Mix the the dry ingredients in a separate bowl. Mix the wet and dry ingredients and fold it altogether. Bake for 1 hour in the oven. Cool on a wire rack for half hour and then flip it over. Since its gluten free u might need to add xanathan gum but I'm not sure if it's bd approved or not..mine worked out fine.