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Carrot Cake Plantain Bread (Paleo, Vegan, Nut Free)

  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8" x 4" loaf 1x


Healthy, low sugar plantain bread made with raw carrots and ripe plantains.  Paleo, Vegan and allergy friendly.


  • 2 extra large, ripe plantains (400g peeled)*
  • 2 large carrots (150g)
  • 1 cup ground flax, lightly packed (90g)
  • 1/4 cup coconut flour (30g)
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp pink salt
  • 1/4 cup water


  1. Preheat oven to 350 degrees F.
  2. Peel and chop plantain.  Add to food processor.
  3. Peel and chop carrots.  Add to food processor.
  4. Blend plantains and carrots until a creamy mixture forms.
  5. Add remaining ingredients.  Stir with spatula, then blend in food processor until batter is an even consistency.
  6. Pour batter into an 8" x 4" lined baking pan and bake at 350 degrees (middle rack of oven) for 60 minutes.
  7. Take bread out of the oven, remove from pan and cool on cooling rack.

Keywords: plantain, bread, Paleo, Vegan, allergy free, egg free, nut free, no added sugar