In February and March it’s the typical fasting time. And this year, we are going forward with this and are fasting alcohol and sweets (anything like desserts, sugar, sweeties, chocolate (yes, I know its not that easy)). And this is where a friend gave me this sugar-free carrot bread recipe, which substitutes sugar with dates. Clever idea I thought and gave it try and you know what? It’s really tasty! We served it for brunch and as an afternoon snack – both perfect!

See the very easy recipe here:

Adapted from
200g flour
175g carrots
150ml milk
60g butter
10 large medjool dates (or approx. 20 small ones)
2 eggs
1 teaspoon baking powder
1 teaspoon cinnamon (or allspice if you have)

Pre-heat the oven to 180°C (oven set to air circulation).
Pit the dates, cut into small bits and then let soak in water for 15 minutes in a mixing bowl.
Mix together flour, butter, milk, eggs, baking powder and cinnamon to a dough.
Remove dates from water, purée them.
Finely grate the carrots and mix both – dates & carrots to the dough.
Now fill the dough into a rectangle bread baking tin, which you greased with butter slightly, so the dough does not stick and bake for 25-30 minutes.
Use a wooden skewer to check if the Carrot Bread is ready – if still doughy, leave in for another bit, if the skewer is dry, its ready.