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Carrot and Cumin Paleo Bread

I made this one day when I had in mind giving pumpkin bread a whirl but had no pumpkin in the fridge, instead I had carrots and so this loaf was created. The texture of the bread although not "fluffy" is light and more moist than other breads, it's great toasted or left as is.

What I love most about this loaf is the surprising array of flavours it has. Carrots, cumin, ginger and sultanas just work so beautifully together. We like it simply smeared with avocado or made into a lovely chicken sandwich.

Recipe information

Serves 8
1 HR


2 cups almond meal
3 eggs
3 cups carrot, grated
1 tablespoon apple cider vinegar
2 tablespoons macadamia or coconut oil
1 tablespoon cumin seeds
1/2 teaspoon sea salt
1 teaspoon baking powder
1/4 cup sultanas
1/2 inch piece of ginger, peeled


Pre-heat the oven to 180C. 

Grate the ginger in a large bowl and add all other ingredients except the carrot, mix well then add the carrot. 

Combine everything using your hands, squeeze the dough and the carrot together to make sure everything is mixed well. 

Transfer the dough into a 9x5 inch loaf tin lined with baking paper, even and flatten out with your hands. 

Place in the oven and cook for 1 hour.