Perfect smeared with chutney or pickle and a slice of strong cheddar
Coconut oil or olive oil, heaped teaspoon
Honey, 3 tablespoon
Wholemeal flour, 100g
Plain flour, 125g
Baking powder, 3/4 teaspoon
Bicarbonate of soda, 3/4 teaspoon
Mixed spice, 1/2 teaspoon
Cumin, 1/2 teaspoon
Plain yoghurt, 50g
Pre-heat oven to 180 degrees. Grate the carrots. Mix together the honey and oil until well combined. Stir into the carrots and season with salt & pepper and 1/4 teaspoon dried thyme. Mix well to coat all the carrot. Roast 10-15 minutes.
Meanwhile, mix flour, bicarb, baking powder, salt, spices and herbs.
In a separate bowl, lightly beat the eggs. Add the honey and plain yoghurt and a tablespoon of oil. Beat well. Combine the wet with the dry and then fold in the roasted carrots.
Pour into a greased and lined standard loaf tin and bake 50 minutes - 1 hour. Let cool before slicing and serving with butter, pickle, chutney, or cheese.