This manages to be both indulgent and really healthy (well, as healthy as any cake gets!). The recipe includes wholemeal spelt flour, which gives the loaf a moreish nuttiness.

Makes 8 slices

•  75ml rapeseed oil, plus extra for greasing

•  175g carrots

•  2 medium organic eggs

•  110g soft brown sugar

•  100g wholemeal spelt flour

•  1 teaspoon baking powder

•  1½ teaspoons bicarbonate of soda

•  50g desiccated coconut

•  1 teaspoon ground cinnamon

½ teaspoon ground nutmeg    

For the icing:

•  250g mascarpone cheese

•  2 tablespoons icing sugar

•  juice of 1 orange

•  a few chopped walnuts (for decoration)

•  some orange zest (for decoration – use as much as you like)


Preheat the oven to 190ºC fan/gas 6. Grease and line a 450g loaf tin with baking parchment.

Peel the carrots and grate them finely. In a large bowl, whisk the eggs and brown sugar until thick and creamy. Continuing to whisk, slowly pour the oil into the egg mixture until well combined.

In another bowl, gently mix the flour, baking powder, bicarbonate of soda, coconut, cinnamon and nutmeg together. Add to the batter in three batches, folding in well each time, then add the grated carrots, stirring gently to combine. Pour into the lined loaf tin and bake in the oven for 25 minutes.

Meanwhile, put the ingredients for the icing into a bowl and mix well. Use a skewer to test if the loaf is done.

When it comes out clean, remove the loaf from the oven and cool on a wire rack. Once cooled, use a spatula to cover the loaf with icing and sprinkle over some chopped walnuts and some orange zest if you like.

  • The Currabinny Cookbook

  • Cookbook of the Year, Irish Book Awards 2018
    Cookbook of the Year, Listowel Food Fair 2018
    Irish Times Best Cookbooks 2018
    Top Cookbooks 2018, Sunday Times
    Best Books of 2018, Sunday Independent
    Books of the Year 2018, Irish Independent

    'The book exudes a love of food ... there are lots of good things to explore inside' Darina Allen, Irish Examiner

    In five years selling at farmers' markets and hosting dining events and pop-ups, James Kavanagh and William Murray's food business, Currabinny, has grown a huge fan-base. James and William celebrate traditional ingredients (butter, cream, sea-salt and the best of fresh and local produce), give them a modern twist, and always produce indulgent delicious dishes.

    The Currabinny Cookbook includes their favourite recipes. From breakfast ideas (Macroom Oatmeal with Saturn Peaches, Pomegranate & Raw Honey) to sumptuous suppers (Rustic Rye Galette with Leeks, Fennel and Goats Cheese; Slow Roasted Salmon with Blood Orange, Lemon, Fennel & Dill; Ham in Juniper & Apple Juice with Mustard Parsnip Mash and Buttered Cabbage) and sweet treats (Apple, Rosemary & Buttermilk Cake; Fresh Blueberry Pie with Lemon Curd Cream) this book is a one-stop bible of delicious, comforting and irresistible recipes.

    'Has set the foodie world on fire ... it's easy to see why. Easy to make but jam-packed with flavour. We're obsessed' WellFest blog

    'A handsome collection of recipes using traditional, seasonal ingredients, given a contemporary slant' Irish Times

    'A lovely book of recipes' Sunday Times

    'The book is a beauty to behold, packed with the best of Irish seasonal products in recipes given a novel and contemporary touch' Irish Examiner

    'It's a blast to come across this sweet book of delicious home cooking' Cookbooks of 2018, John & Sally McKenna, McKennas' Guides

    'Their enthusiasm and irreverence leaps from the pages just as much as their flair in the kitchen ... the book is beautiful with delicate illustrations and tempting photographs' Sunday Independent

    'A delicious fusion of traditional and modern food' Irish Country Magazine

    'The pair have a serious love for food ... accessible for cooks of all levels and the images are absolutely gorgeous' Food & Wine Magazine
    'They've thought of everything when it comes to the cookbook, beautiful images [and] good food' Image Magazine

    'The prettiest Irish cookbook this autumn' Irish Independent

    'Brilliant recipes ... really lovely ... I'm definitely going to be making a lot of stuff out of it' Roisin Ingle, Irish Times

    'Delicious dishes and gorgeous recipes' Stellar

    'A gorgeous contemporary cookbook - full of traditional recipes with a twist' Irish Examiner

    'A complete winner!' Her.ie

    'The bookshelves are heaving with culinary content but one stood out from the crowd ... The Currabinny Cookbook' Irish Farmers Journal, books of the year

  • Buy the book

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