I love Carrot cake! It's one of my faves, and I make a damn good version. However, right now I'm on this strict no gluten, sugar, dairy, caffeine and alcohol diet to try and help my endometriosis. I'll do more on that in the next few months. What I will say is that I feel great! But, every now and then I need something that tastes sweet. And this is what's caused me to experiment with different recipes. Hence my Carrot cake bread! The 'bread' bit was actually an accident. I was trying to make a cake, but it turns out, that taking out the key ingredients, gives you a bread like consistency. Which is fine by me as it is delicious. Even more so, according to Theo, if you spread a bit of butter and marmalade on it. (He's obvs not on the diet-ha!). Here's how you make it.

This is a delicious, Vegan recipe. Here's the ingredients.....

. 260g gluten free self raising flour

. 1 teaspoon Gluten free baking powder

. 1/4 teaspoon of salt

. 300ml of water (You may need to add more later to get the right consistency)

. 200g of dates

. 2 teaspoons of Allspice powder

. 150g of shredder carrots

. 150g of walnuts

. 100ml of orange juice

. 1 x grated orange peel (literally grate the skin off of an unwaxed orange)

If you prefer to use normal flour, feel free. I'm assuming it will turn out the same. Lemme know!

Start by putting the flour, baking powder and salt in a large bowl. Mix together.

In a saucepan, chuck in the water, dates and all spice powder. Mix together and simmer on a low heat for 5 minutes.

It looks like this after the 5 minutes. It also smells delicious!

In another bowl, put the shredded carrot and pour the hot liquid over the top. Leave to cool down for about 15 minutes. At this point, preheat your oven to 190c/375F.

Once the mixture is cool, add the orange juice, the grated orange and the walnuts. Mix together well.

Add the wet mix to your dry flour mix. Combine together. This is where you may need to add a little more water. I reckon I had to add about another 75ml. You want the consistency to look like the picture. It's quite think and sticky. Dough like.

Now pour the mixture Into a lined, round cake tin. Bake in the oven for approx 45 minutes. I did the old fork trick at this point and had to put it back in for another 15 minutes. I covered the top of the bread with baking paper at this point to avoid it burning.

Cut into slices and enjoy alone. Or spread on your favourite topping. If you come up with any dream combo's, let me know below.

Until next time, Love & Lipstick,

Lisa xx

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