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Carrot & mushroom loaf


  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat the oil in a heavy-bottomed pan and gently saute the onion and garlic until softish. 
  • Add the mushrooms and cook until they collapse a little, stirring now and again. 
  • Combine the carrot, thyme, basil and parsley with a generous ½ cup each of grated cheese and breadcrumbs, the milk, eggs, seasonings and sautéed vegies until well incorporated.
  • Then lightly oil a loaf tin and spoon in the carrot mixture.
  • Pat down the top and add some more grated cheese and breadcrumbs with paprika to taste. Pat down the top again, cover with kitchen foil and cook in the oven for 30 mins.
  • Then uncover and cook for about another 20 mins, until firm when pressed with your hand. 
  • Allow to cool a little and serve with your favourite steamed green vegies on the side. 
  • inspired by Alison Holst, New Zealand Cookbook Author


  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, crushed
  • 200 gm button mushrooms, wiped & finely sliced
  • 400 gm carrot, peeled & grated
  • 1 heaped tspn chopped fresh thyme
  • 2 tbsp chopped fresh basil leaves
  • 3-4 tbsp chopped fresh parsley
  • 1-1½ cups grated tasty cheese
  • 1 cup packet breadcrumbs
  • ½ cup milk
  • 2 eggs
  • ½ tspn sea salt
  • freshly ground black pepper
  • cooking oil spray
  • ground paprika

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm