Carrot and Thyme Loaf

Carrot and Thyme Loaf recipe

Did you know carrots originated in modern day Afghanistan and were actually originally purple?  The modern day orange carrot that we are all so used to seeing on our supermarket shelves was developed by the Dutch some time around the 16th century and was popularised because it was cheap to produce.

According to recent studies, purple carrots are actually much more nutritious than their orange cousin, and have double the level of beat-caratone and 28 times more antioxidants.  Antioxidants capture harmful free radicals in the body, slow blood clotting and act as an anti-inflammatory.  So next time you are at the supermarket or grocer and see purple carrots why not give them a try?

Did you know?

  • The Romans believed carrots and their seeds were aphrodisiacs.  As such, carrots were a common plant found in Roman gardens, however after the fall of Rome carrot cultivation in Europe stopped until around the 10th century when Arabs reintroduced them.
  • We’re all familiar with the saying that eating carrots improves your night vision, but did you know where it came from?  Apparently it started during World War II when the British were able to locate and shoot down German planes at night due to the invention of radar.  Germans, at the time, weren’t aware of the existance of radar, so, to cover up this invention the British spread the rumour that their abilities were a result of consuming large amounts of carrots which enabled them to see in dark.
  • Carrots were first grown as a medicine not a food – for their aromatic leaves and seeds.  The seeds were said to prevent pregnancy.
  • Carrots are a member of the umbellifer family, which includes parsley, dill, fennel, coriander and cumin.

I wanted to use this beautiful, ancient vegetable, so I decided to make a savoury Carrot and Thyme Loaf.  This Carrot and Thyme Loaf is oh so easy to prepare and smells amazing when it’s baking.  It would be perfect for a lazy Sunday brunch or even a picnic.

Sadly though, my enthusiasm to use the gorgeous purple carrots got the best of me and I didn’t think about how they would look when baked into this loaf.  As I sliced through the loaf I could help but frown as I realised that the streaks of purple carrot looked a little like blue mould in cheese!  Whoops!  Aesthetics aside, this Carrot and Thyme Loaf is a lovely savoury bread.  However, if the thought of purple carrot streaks through your Carrot and Thyme Loaf puts you off, simply replace it with regular carrot.

Have you tried purple carrots before?

Carrot and Thyme Loaf recipe

Carrot and Thyme Loaf Recipe
Prep time
Cook time
Total time
  • 2 cups of plain (all purpose) flour
  • 2 teaspoons of baking powder
  • ½ teaspoon of bicarbonate of soda
  • 100g of cheddar cheese, grated
  • 2 purple carrots, peeled and grated
  • 1 large orange carrot, peeled and grated
  • 4 spring onions, chopped
  • 1 clove of garlic, grated
  • 2 teaspoons of thyme leaves
  • 3 tablespoons of butter,melted
  • 1 teaspoon of Fleur de sel
  • 1 teaspoon of freshly cracked pepper
  • 2 eggs
  • 1 cup of buttermilk
  1. Preheat the oven to 180 Celsius (350 Fahrenheit) and grease a large loaf tin.
  2. Sift the flour, baking powder and bicarbonate of soda into a large bowl. Add the salt, pepper, cheese, carrots, garlic, spring onions and stir to combine.
  3. In a jug combine the buttermilk, eggs and melted butter and whisk to combine. Make a well in the middle of the flour mixture and add the buttermilk mixture. Mix to combine.
  4. Pour the mixture into the prepared loaf tin and bake for 40 to 45 minutes.

R.I.P Laptop
Lego Cupcakes

Get the latest recipes delivered to your inbox

Leave a comment


  1. elle August 15, 2011  9:19 am Reply

    Beautiful, beautiful loaf you have there! LOVE the photography as well!
    My recent post fashion: in my bag

    • delicieux August 15, 2011  9:21 am Reply

      Thank you elle :D I was worried the purple carrot in the bread might put people off.

  2. KV (Vitchen) August 15, 2011  9:46 am Reply

    Simply lovely! And no, I have never had purple carrots... I didn't even know they existed. That said, this loaf looks DELICIOUS!

  3. Dzenana August 15, 2011  10:37 am Reply

    Yum! What a great flavour combination! And the bread looks amazing - not at all like blue cheese! ;P

  4. Amanda August 15, 2011  1:43 pm Reply

    We have been eating (what feels like) bucketloads of purple carrots - I'm so happy to be seeing them more and more at the farmer's markets. Great post! :)
    My recent post Gardens Make Me Happy

  5. Kelly August 16, 2011  2:42 am Reply

    What a gorgeous bread, this looks delicious!! So glad I found your blog, new follower! xoxo

    • delicieux August 16, 2011  9:53 am Reply

      Thanks Kelly :D Hopping over to check out your blog now.

  6. mykitchenstories August 16, 2011  7:21 am Reply

    Love the look of this shot and I am a big fan of these savoury bread/ cakes. It will probably be a good accompaniment to some cheese.....

  7. Keely August 17, 2011  12:36 pm Reply

    I've had purple sweet potato before, but not purple carrots. Will definitely give them a try if I ever spot them. Thanks for all the carrot trivia! I like the look of the loaf, not turned off by the purple streaks at all. Mmmmm would love it warm with a spread of good butter.
    My recent post Typewriter from addVintage

  8. naomi August 19, 2011  3:47 am Reply

    Wow-I'm embarrased to say, I've never seen a purple carrot. And the bread look delicious, Jennifer!

  9. Roxana GreenGirl August 24, 2011  3:32 am Reply

    i loved this beautiful loaf since you posted the recipe, sorry it took me a while to come and leave a comment.
    Here I rarely find purple carrots, I made almost two weeks ago a carrot bread but didn't turn not even close as beautiful as yours.
    Saving the recipe for when I find some purple carrots ... hope it's going to be soon.

    • delicieux August 24, 2011  12:20 pm Reply

      Hi Roxana, thank you for your comment. Purple carrots really are beautiful. Hopefully you come across some soon. :D


Leave a reply

Your email address will not be published.

Rate this recipe: