Carrot Bread

First, preheat the oven to 180–185 °C, prepare a loaf pan (approx. 30 cm × 15 cm) and line it with baking paper.

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.

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.