I discovered this by looking at a Hemsley and Hemsley banana bread recipe in a hope to use the huge number of very black bananas I’d collected in my fridge. When I came to opening them, they had really gone too far, so I substituted carrot and then added a few extras. They are moist and delicious! 

300g finely grated carrot

Couple of handfuls of raisins

30g coconut oil, melted

2 tbsp honey

2tsp cinnamon powder

1 tsp vanilla bean paste

3 eggs

1/2 tsp bicarb soda

1 orange, squeezed 

220g ground almonds

50g milled flaxseed/linseed

Pinch salt. 

Put all the ingredients into a bowl and mix. 

Put into pastry cases and into preheated oven at 170 C. 20mins