Carrot Bread

INSTRUCTIONS

• 1
  First, preheat the oven to 180–185 °C, prepare a loaf pan (approx. 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 mix to form a dough.
• 3
  Transfer the resulting dough into the prepared pan, place the pan into 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 small bowl and mix cream cheese, butter, and the remaining honey and vanilla extract until a thick mixture forms. Spread the finished mixture over the surface of the cooled carrot bread, then place it in the refrigerator for at least another 45 minutes to set. After setting, slice the bread into desired portions and serve.