Cook Well, Eat Well

Olive Oil, Carrot and Apple Bread

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Serves 8-10



1-2 sweet potatoes  

1 large ripe avocado  

1 punnet cherry tomatoes  

½ red onion, finely chopped  

2 tbsp fresh herbs (parsley, basil or mint would work well)  

Cracked black pepper, to serve 

1 cup plain flour  

1 cup wholemeal plain flour  

1 tsp baking powder  

½ tsp baking soda  

½ tsp freshly grated nutmeg  

½ tsp ground ginger  

3 eggs  

¾ cup brown sugar  

1½ cups grated carrot  

1 granny smith apple, grated  

1 tsp lemon zest 

1 tsp vanilla extract  

1 cup extra virgin olive oil  

2 tbsp flaked almonds 



  1. Preheat oven to 180ºC. Spray a loaf tin with extra virgin olive oil spray.  
  2. In a small bowl, combine the flours, baking powder and soda and spices. 
  3. In a large bowl, beat eggs and sugar on low speed. Add grated carrot, apple, lemon zest, and vanilla. Fold in half the flour, all of the olive oil, and then the remaining flour. Mix just until everything is well combined. 
  4. Spoon mixture into prepared loaf tin and sprinkle flaked almonds on top. Bake for 45 minutes or until a toothpick inserted in the centre comes out with just a few crumbs attached. 
  5. Rest loaf in the tin for 15 minutes, then flip out onto rack to cool completely before serving.