Juicy Carrot Cake Loaf | Healthy & Delicious

Preheat the oven to 180–185 °C. Line a loaf pan (approx. 30 cm x 15 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 uniform dough.

Pour the dough into the prepared pan and bake in the preheated oven at 180–185 °C for 35–40 minutes. After baking, remove from the oven and let cool at room temperature for at least 1 hour.