Original Recipe

Gouda, Carrot & Cumin Loaf

Carrots and cumin are a tried-and-true combination. As is the pairing of cumin and Gouda, which, like so many trendy gastronomic combinations, is in fact as ancient as it is modern. This is a great bake for warming up on a cold day, equally lovely with a bowl of soup or on its own with a slather of butter.


2 cups whole wheat flour

2 teaspoons baking powder

3 ounces Reny Picot Gouda, grated

2 teaspoons cumin seeds

1/4 teaspoon salt

3 cups carrots, grated

3 eggs

1/2 cup extra-virgin olive oil


  1. Preheat oven to 400°F and line a loaf pan with parchment paper.
  2. In a large bowl, mix together the flour, baking powder, two-thirds of the Gouda, cumin seeds, and salt.
  3. In another bowl, mix together the carrots, eggs, and olive oil.
  4. Add the wet ingredients to the dry ingredients and mix well. Pour the batter into the pan, smooth over, and top with the rest of the Gouda.
  5. Bake for 50 minutes or until a skewer inserted into the middle comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm.