Carrot and Date Gingerbread

Submitted by Rebecca Davies

Carrot and Date Gingerbread

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Serving: 10
Cook Time 1 hour
Total Time 1 hour


  • Ingredients:
  • 2 carrots
  • Roughly 200g of dates (feel free to use more. I use a cup of date paste/date puree)
  • 1 cup walnuts
  • 1 tsp ginger
  • 1 1/2 tsp cinnamon
  • 1/2 tsp (roughly) freshly grated nutmeg
  • 1 tsp vanilla extract
  • 4 tbsp molasses - 1/4 cup molasses (depending how sweet you would like it. I use the least amount)
  • 1/4 cup olive oil
  • 1/4 cup milk
  • 2 eggs
  • 1 cup wholemeal flour OR spelt flour
  • 1 cup oat flour (oat meal/ground oats)
  • 2 1/2 tsp bicarb


  • I use a food processor for the whole recipe however you can also finely grate the carrot and chop the dates and nuts then mix in the other ingredients. For the food processor:
  • 1. Process the carrot first until it's turned to pulp then add the dates until combined.
  • 2. Add the walnuts and pulse quickly so it roughly chops them, then add all the spices and molasses and pulse until combined.
  • 3. Next add your eggs, milk and oil. Pulse until combined.
  • 4. Finally add your flour, oats and bicarb, again pulse until just combined. Pour mixture into a silicone loaf tin and place in slow cooker on high for an hour with tea towel under lid. Check after an hour with a skewer and if not cooked leave for a further half an hour and check back until cooked through.Makes 10 slices give or take depending on how big you slice it.

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