Paleo Carrot Cake Breakfast Loaf

I recently made Paleo Breakfast Muffins, with coconut and courgette (recipe here), and decided to adapt the recipe to make a paleo carrot cake breakfast loaf. It is absolutely delicious.  Low in carbohydrate and high in protein, makes it the perfect breakfast for those trying to lose weight.

Paleo Carrot Cake Breakfast LoafIngredients

 Many of the foods that I cook with have added health benefits. The benefit to you is enhanced recovery, boosted immunity and extra energy. What is not to like about that?! Here are a couple of snippets of information about some ingredients. If you’re not interested, scroll down for the recipe. Otherwise, I hope you enjoy the extra insight.


Paleo Carrot Cake Breakfast Loaf

Paleo Carrot Cake Breakfast Loaf


  • 1.5 cups carrots, grated
  • 0.75 cup coconut flour
  • 6 eggs, whisked
  • large handful walnuts, chopped
  • 1 banana, mashed
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 1 tsp vanilla
  • 2 tbsp raisins
  • 0.25 cup coconut oil or light olive oil
  • 1 tsp baking powder


  1. Heat the oven to 180 (UK) /350 (US). Mix the dry ingredients together;
  2. Whisk the eggs, mash the banana and mix with the other wet ingredients;
  3. In a large bowl, combine the wet and dry ingredients, mixing thoroughly, then add in the carrots. Stir the carrots through until completely mixed in the batter (it will be quite a stiff mixture by now);
  4. Pour into a loaf tin, or muffin tin and bake for 20-25 minutes for muffins or 45 mins for the loaf. Then leave to cool for 20 minutes before removing from the pan.
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