Moist Carrot Bread with Walnuts and Cream Cheese Glaze

Preheat the oven to 180–185 °C. Line a loaf pan (approx. 30x15 cm) with baking paper.

Peel and finely grate the carrots. Chop the walnuts. In a large bowl, mix together the spelt flour, grated carrots, eggs, 40 g honey, cooking oil, ginger, nutmeg, 2 teaspoons vanilla extract, cinnamon, baking powder, raisins, 50 g chopped walnuts, and a pinch of salt. Mix the dough thoroughly.

Pour the mixture into the prepared pan and bake in the preheated oven for 35–40 minutes. After baking, remove and let it cool completely (approx. 1 hour).