Buttered Carrot and Ginger Loaf

  • Prep: 20 Minutes
  • Cook: 45 Minutes
  • Serves: 12

A delicious treat to go with your daily brew and the perfect platform for some nutritious, grass fed butter. Packed with anti-inflammatory spices, fruit and veggies this is totally Fitter Food.

Calories 171
Carbs 12g
Fat 12g
Protein 5g
Free From


6 eggs

  • 60g coconut sugar, raw honey or xylitol

  • 65ml butter or coconut oil melted
  • 1 banana
  • 3 medium carrots grated
  • 2 x 2inch pieces of ginger, peeled and finely grated
  • 1 tsp Himalyan Pink Salt or Celtic Sea salt
  • 1 teaspoon of gluten free baking powder (we used Dove’s)
  • 100g buckwheat flour (or ground almonds or coconut flour)
  • 1 tsp cinnamon 
  • 1 teaspoon of bicarbonate of soda
  • 2 teaspoons of vanilla extract 


  1. Preheat the oven to 180°C/350°F/gas mark 4.
  2. Line a loaf tin with greaseproof paper.
  3. Beat the eggs, melted butter or coconut oil, banana, carrots, coconut sugar, ginger, vanilla, cinnamon and salt in a food processor. Sift in the flour and baking powder and mix again.
  4. Pour the batter into the lined tin.
  5. Bake for around 40–45 minutes. Before removing from the oven insert a knife in the middle and check it comes out clean so you know the loaf is baked all the way through.
  6. Once baked remove from the tin and allow to cool. Slice and serve topped with butter.