Moist Carrot Bread with Walnuts and Cream Cheese Frosting

Preheat the oven to 180–185 °C top/bottom heat. Line a loaf pan (approx. 30 cm) with baking paper.

Peel and finely grate the carrots. Finely chop the walnuts. Sift the wholemeal spelt flour into a large bowl. Add the grated carrots, eggs, 40 g honey, sunflower oil, ground ginger, nutmeg, 2 tsp vanilla extract, cinnamon, baking powder, raisins, 50 g of the chopped walnuts, and a pinch of salt. Process everything into a smooth dough.

Pour the dough into the prepared pan and bake in the preheated oven for approx. 35–40 minutes. After baking, remove the carrot bread from the oven and let it cool at room temperature for at least 1 hour.