Meatless Friday: Carrot Seed Bake

For Meatless Friday, chef Kerry Deehan shares a recipe for a farm-to-table carrot dish flavored with fresh herbs. Download our printable recipe card!

[Editor's note: yes, you're reading this right — today's recipe is brought to you by a real chef. Kerry Deehan serves her farm-to-table recipes featuring seasonal ingredients at the Holy Cross Retreat House next door to Holy Cross Family Ministries headquarters in North Easton, MA. Our team and writers attended a retreat house there in February and were impressed by every aspect of the experience, from the hospitality to the spiritual direction to the delicious meals. Thanks, Chef Kerry, for sharing this recipe with us today!]

Carrot Seed Bake

Serves 4
Freezes well

Ingredients

• Carrots: 3 large sized (or 400g approx)
• 150g ground sunflower seeds (1 cup)
• 150g ground pumpkin seeds (1 cup)
• 2 cloves garlic
• 1 heaped tablespoon fresh rosemary or thyme, or a mix
• 1 heaped tablespoon fresh parsley
• 2 teaspoon sea salt

Instructions

1. Chop the (unpeeled, but scrubbed) carrots into small pieces. Boil or steam until soft. Drain and then mash.
2. Grind seeds in a food processor to make seed meal.
3. Crush garlic and finely chop rosemary and parsley.
4. Mix seed meal, carrots and all other ingredients together.
5. Firmly press mixture into a loaf pan lined with parchment paper. Make sure that you press really firmly to encourage the binding process — if you are too timid, it tends to fall apart. If you get it just right, then it magically forms into a perfectly sliceable loaf.
6. Bake in a preheated oven at 375˚F for approximately 45 minutes.
7. Gently lift from the loaf tin by pulling out the loaf along with the parchment paper. Let cool for about 10 minutes. Turn over onto a cutting board and slice with a bread knife.

Did you try this recipe? Share your thoughts with the Catholic Mom community! You'll find the comment box below the author's bio and list of recommended articles.

Copyright 2025 Chef Kerry Deehan
Images: copyright 2025 Chef Kerry Deehan, all rights reserved.

About the author: Originally from Brockton, MA, Kerry spent the majority of her adult life in central and northern California: farming, ranching, and honing her culinary skills. Her farm-to-table ethos was born in this time, and her involvement in the Slow Food movement furthered her understanding of the importance of local and regional cooking and fostered a deep appreciation for the inextricable link between the stewards of land and the table. After some enriching sojourns in Hawaii and New Orleans, she is thrilled to be back where there are proper seasons, doing what she loves, surrounded by family.