Recipe – Carrot Loaf


What’s great about it:

Although this is a relatively sweet treat, the sugars are naturally occurring (from the applesauce and pineapple). Trust us this sweet treat taste sweet enough so no need to add extra sugar.


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Serves 11 | Prep time 15 minutes | Cook time 60 minutes 


Pumpkin loaf on a cutting board, top view


1 egg, large

1 cup canned pineapple, crushed

1 cup applesauce, unsweetened

1/3 cup honey

1 teaspoon vanilla extract

2 cups carrot, shredded and packed

2 cups wholemeal flour

1 teaspoon baking soda

1 tablespoon baking powder

2 teaspoons cinnamon

1/2 teaspoon nutmeg





PREHEAT oven to 180ºC. Line a 5×11 inch baking loaf pan with baking paper.

WHISK the egg for 30 seconds, add all wet ingredients and mix to combine.  

COMBINE dry ingredients in a separate bowl and mix until no lumps of baking powder or soda are visible.

FOLD in wet ingredients and gently mix until just combined. Do not over mix as this will cause a dense and tough bread.

TRANSFER into prepared baking dish and bake for 60 minutes.

REMOVE bread from oven and let cool.





Recipe courtesy of: QCWA Country Kitchens Team

Filed under: carrot, baking, loaf

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