Carrot Walnut Bread

Worker Bee here – bringing you another weekend Primal recipe. This time it’s all about modern foraging for a simple, creative summer dish.

The weekend at Mom’s was long and full of summer picnics, food served trough-style in big aluminum pans, set out for questionably long periods of time in the hot summer sun; food that looked about as uncomfortable and sweaty as we all were sitting packed beside one another on tight picnic benches under someone’s backyard tent.

The only clearly edible options at the summer smorgasbord were the ones I felt least safe tasting – the pulled pork, the burgers looking a little off-color, even whilst mingling under their protective grill lids. I spent the majority of the time at the outings sipping cups of iced water, picking at plates of raw vegetables and watching other people pump the keg and eat potentially E-Colied food with their bare fingers.

Once it was all over, and I was at home again, I rooted through the pantry – the bags of raw nuts, the bowls of fresh garden vegetables – ready to try my hand at some satisfying combination of my tasty findings. In my ravenous reconnaissance I’d caught sight of about 2 lbs of carrots, a pound of green beans*, a few eggs, and some organic fresh-churned butter. And the most fantastic kitchen tool of all – a food processor I had forgotten was there.

With the idea for a carrot soufflé rapidly coming together in my mind, I pulverized the nuts into a flour and then poured it into a pool of melted butter and whisked eggs, and watched it not be, but really really look like, regular white flour.

What I ended up with in the end was something completely non-carrot soufflé but still completely edible. (I would know, as I ate half of it myself.) The simple four-ingredients had turned into quite a nutty cake, reminiscent of Jewish Mondel Bread without the dried fruit.

The carrot-walnut bread can stand alone as a sufficient main course. I paired mine with a nice crunchy pile of steamed green beans*.

While summer is not a time for very serious food or complicated cooking, it is more than just hamburgers and hot dogs. I say this as, beneath a backyard tent, I pick up a slice of carrot walnut pie with my fingers and take another delicious bite.


1 cup plain raw walnuts (or pecans)
1 lb carrots, diced
½ to ¾ stick organic fresh butter
3 eggs


Preheat oven to 350 F. In food processor, pulverize the walnuts to a crumbly flour. Transfer to a separate bowl. Pulverize the carrots in the food processor until more like a puree than shredded carrots.

In a small bowl, microwave the butter until melted (but do not overheat). Whisk the eggs in with the butter until well mixed. Gradually add the carrots and walnut flour.

Pour into a lightly greased pie plate (or other casserole dish if preferred) and bake for 35-40 minutes.

*Note from Mark: Though I’ll occasionally have the odd snow pea in a salad or green bean in a mixed veggie side I generally avoid them. Sauteed asparagus or some other green veggie would make a great Primal substitute here. If you’re interested to learn more about the debate on peas and green beans check out this forum discussion and add your own thoughts to the debate.

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43 thoughts on “Carrot Walnut Bread”

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  1. What not even a dash of nutmeg?! Or any fragrant spice?
    Sounds like a great recipe, I will try it for sure, with a little spice.

  2. Mark…
    I love your sight and all the amazing information you convey. I have to admit though that I was a bit suprised by the use of ‘microwave’ in this recipe…

  3. Sounds yummy! It makes me nostalgic for my grandmother’s carrot bread–I think this will make a good exchange! I might try shredding some of the carrot rather than pulverizing all. Can’t wait to try it.

  4. Aren’t those pecans in your picture?… Looking forward to trying the bread tonight.

    1. I tried it with both walnuts and pecans (pictured). It works with either and would probably work with other nuts as well. I preferred the way the walnut version turned out.

      Yes, added spices and maybe a little sweetener would be nice additions. This is just a good starting point for many variations. (Added dried fruit maybe, too?)

      Wow. Didn’t see the food snob reaction coming. Give me a good hunk of meat any day. But seriously, you must have had to have been there to understand. I’ve been food poisoned after eating just such a meal so I’m particularly sensitive to this type of scenario.

  5. Can’t say I’ll be trying this one. It does set some wheels in motion, though, I think I’ll be experimenting with using carrot as an ingredient. Maybe I’m on crack, but I have a picture in mind right now with shredded carrot, ground lamb, maybe vaguely Afghani spice…

    I take it the new Worker Bee is a current or recovering vegan?

  6. Okay…well you’re still alive. Sorry you had to eat at your Mother’s. How many people were taken to the emergency room? I’m a Mother. Mostly primal for about 12 years. Tennis player. Love my family, love my food (probably the same as yours). You are a food snob. Sorry to be so blunt.

  7. I have the same things to say – those nuts in the pic are pecans, even though I am sure the walnuts work….. and you are a food snob. Unless the pulled pork sat out for hours or was covered in sugary BBQ sauce, it was perfectly safe to eat. Same about the burgers – 160 degrees can still be a little pink. Or, gods forbid, you could have thrown it back on the grill for a little bit.
    Eat some meat! It’s good for you – certainly better than those green beans! If you’re worried about it, next time offer to get the meat yourself so you know what you’re eating!

  8. Oh please! I doubt worker bee is a “food snob”. Maybe worker bee is more aware of where that actual bbq meat came from in the first place. Maybe worker bee doesn’t eat a lot of beef to reduce his/her negative impact on the environment. Maybe worker bee has seen the movie “Food, Inc” or actually researched where 99% of the meat Americans eat is actually coming from. After seeing a field of cows standing shoulder to shoulder, knee deep in their own manure, feeding genetically modified corn (not grass!), being slaughtered and then sprayed down with annomia to reduce the amounts of E.coli, well…I’m not sure I want to be eating a lot of beef anymore either

  9. Wow rough day for worker bee…I think the recipe looks delicious, and may try it with pecans rather than walnuts because I like them better. I’ve gotten food poisoning from eating food that was sitting out too long at family picnics as well, so I understand the caution. And sometimes when you’re starving and your good meat is in the freezer, you gotta just use some nuts to fill you up! Thanks for another good recipe, I really appreciate seeing new food ideas here.

  10. I believe worker bee is free to be…and eat whatever (s)he chooses. I believe that choice should be left to others also. Would food elitist be a more acceptable description?

  11. I apoligize. I jumped in with a gut reaction. The recipe looks great and was not part of my reaction. I don’t feel kindly to those who try to feel good about themselves at the expense of those they appear to hover above.

  12. yum … just yum :).. .I am making this – would be good for breakfast ???

  13. I made this last night. I’m not much of a baker and mine dosn’t look exactly like the picture but it tasted ok. I probably should have baked it longer because it was still a little wet inside. None the less I topped it with a light layer of cream cheese and some diced up dried apricots and it made a nice little dessert like treat.

  14. I am going to try this tonight with egg whites and replace the butter with 1/2 applesauce, 1/2 extra virgin olive oil. Any other suggestions?

  15. Haha. Lame comments about Worker Bee being a food snob. That’s not even what a food snob is. A food snob is someone who is SUPER into fine dining. They are also known as “foodies.”

    Before consuming food, EVERYONE should always attempt to determine where it came from, how sanitary it is and any potential risk factors. Surely Grok did the same. Without modern medicine, you think Grok was just pickin’ up any ol’ piece of meat and throwin’ it down the hatch? He knows of diarrhea and death.

    Even Anthony Bourdain recommends taking a cautious stance when considering food made by others. He goes on and on about this in his book Kitchen Confidential.

    Plain and simple, this recipe looks great. I am interested to know if olive oil can be used in place of butter or will is mess the consistency up? Maybe half butter half oil?


  16. Perhaps two pieces of this bread could be used as the bun for a burger in the middle!

    Or you can spice it up and convert it to a dessert with some cinnamon/nutmeg or something.

    I certainly wouldnt eat this with for dinner with green beans on the side.. Looks seriously bland.

  17. Did y’all not read the article carefully or something? Food sitting outside in the hot sun for questionably long periods of time… the burgers had turned colors… sounds smart not to eat it to me. MEAT out in the HOT sun for LONG periods of time (especially in incubator conditions… under a glass for pete’s sake!) is bad juju. period.

  18. “Haha. Lame comments about Worker Bee being a food snob. That’s not even what a food snob is. A food snob is someone who is SUPER into fine dining. They are also known as “foodies.” ”

    I define a food snob as somebody with an elitist attitude that is convinced that the way they eat is vastly superior to others and when placed in social gathering of food consumption, rather than participate, they just sit there and sneer at the way others eat.

    And Anthony Bourdain recommends caution but if you’ve ever watched an episode of ‘No Reservations’ you’ll know how Tony gets down.

  19. Great recipe Worker Bee! Ignore these haters: how almost hypocritical…to be frequenting a blog focused on The PB and calling you a “food snob”. Uhh, aren’t we ALL to some degree here?

    What’s next? Calling someone a “cheater at fitness” because they do compound exercises instead of isolation exercises?

  20. Hey ! Thanks for this recipe, It’s amazing !

    As some people above said, don’t listen to those guys. They don’t even deverse taking time to read them.

    Keep up the good work !

  21. i think the thing some were taking issue with was the snarky attitude. if you go to a gathering, eat or don’t eat the food offered (without expounding for hours in a BORING way about your way of eating, or why you are not eating what is graciously being offered), but no need to gripe later in a superior air. be grateful for what is offered to you, whether or not you choose to accept it. no need for the “i’m better than all these dumb slobs i am related to” narrative, just give the recipe.

  22. Just fyi…but I completely understand why worker bee didn’t want to eat the meat at the bbq. E.coli and food poisoning are serious issues at BBQs. I got sick, like disease sick, when I was a kid from a bad hamburger at at bbq. I was intensive care at the hosptial for 3 weeks. I was on dialysis the whole time. I could have died….so you guys should be a little less judgemental.

    1. if you actually read my comment, nowhere did i say workerbee should have eaten the poisonous food they were apparently serving at the BBQ. i merely suggested she/he be more gracious about declining the food. those are two separate issues. nuff said.

  23. This looks really tasty. I imagine to make a sweetened version you can add grated apples along with cinnamon and nutmeg.

  24. I tried this recipe & added in a sprinkle of nutmeg. It sure is rich! I cut the panful into 16 pieces & they’re still too big. Plenty sweet enough, too – the carrots I used were sweet and the walnuts were pretty fresh. I plugged the data into Fitday, though, and about fainted when I saw the calorie counts. Unfortunately, with the all the carrot, the carb counts are way too high for me to eat this with any regularity, but it’s a lovely treat! Thanks, Mark!

    Oh, and about that BBQ – I think you were very smart to avoid food poisoning like you did. I’d do the same, and have!

  25. I am baking this now, and added a bit of cinnamon, a splash of vanilla, and a handful of raisins. It smells divine!

  26. Unrelated, sorry I would like the recipe for the primal custard I saw on this webpage. Thanks

  27. Just made the carrot-walnut bread for breakfast using walnuts, local organic carrots, local organic eggs, (I’m lucky to know people locally who own a small farm that sell their extra eggs, goat cheese, veggies, fruit, etc.) and added a little cinnamon, pumpkin pie spice, nutmeg, and baking soda. It came out surprisingly light and fluffy. Baked at 350 degrees in a convection oven for 30 minutes and turned down to 300 for 10 more minutes. I would add some raisins next time. Also, ended up sprinkling a little cinnamon/sugar mixture on top after eating it as is out of the oven. It was delicious with my cappuccino! I recommend this recipe and will try it again with the tweaks suggested above. Thank-you WorkerBee…

  28. I made this last week. I love this recipe because it brings so many ideas! Anyway, it came out good. But, I’ll definitely add some granulated splenda next time (lol). That way, it will be a carrot-walnut cake! The way it turned out had no sweetness at all. 🙁

    Thanks for posting this. I’ll try it with coconut too! 🙂

  29. Today, I matched your proportions but I originally made this wilth 2 cups of carrots in a 9″ pan. That it was taller and moister than the batch I made today. Give it a try.

  30. What exactly counts as a stick of butter? How bout that in cup form?

  31. i think the thing some were taking issue with was the snarky attitude. if you go to a gathering, eat or don’t eat the food offered (without expounding for hours in a BORING way about your way of eating,

  32. This is amazing bread, so filling. Instead of usual carrots I’ve used purple carrot and beetroot. Oh it was something!!!!!!!!

  33. The texture of mine is like a quiche. I used the 3/4 stick of butter. I think that flavor is overpowering. I recommend sticking to 1/2.

    Has anybody tried doing this thinner, like 1/4 inch? I got 3/4 inches with a pie plate sized baking bowl. I’m thinking it’ll be crispier if thinner, but I’d like to know before I try it again.

  34. Sounds yummy! It makes me nostalgic for my grandma’s carrot bread–although not exactly paleo nutrition! I think this will make a good change! I might try grating the carrot rather than pulverizing it all. Can’t wait to try it!

  35. Can someone please reply. I’m desperate to make this bread and I would like to put in the right amount of butter, but I just don’t know how much a stick of butter is. What is it in grams? Help

  36. Isn’t there an issue with heating nuts (and Seeds) – their oils get rancid, right???

    Also, would this work with coconut oil instead of butter?