Carrot Bread

INSTRUCTIONS

• 1
  First, preheat your oven to 180–185 °C, prepare a loaf pan (approximately 30 cm × 15 cm) and line it with baking paper.
• 2
  Peel and finely grate the carrots. Finely chop the walnuts. Then take a large bowl, sift the spelt flour into it, add the grated carrots, eggs, 40 g of honey, sunflower oil, ground ginger, ground nutmeg, 2 teaspoons of vanilla extract, ground cinnamon, baking powder, raisins, 50 g of chopped walnuts, and a pinch of salt, and work into a dough.
• 3
  Transfer the dough into the prepared pan, place the pan in the preheated oven, and bake for 35–40 minutes at 180–185 °C. After baking, remove the pan from the oven and let the bread cool for at least 1 hour at room temperature.
• 4
  Once the bread has cooled, take a smaller bowl and mix the cream cheese, butter, the remaining honey, and vanilla extract to create a thick mixture. Spread the finished mixture on the surface of the cooled carrot bread and then place it in the refrigerator for at least 45 minutes. After resting, slice the bread into desired portions and serve.