Gingerbread Loaf with Carrot

Ingredients:

• 1 cup (160g) organic spelt flour
• 1 cup (220g) firmly-packed dark brown sugar

• ·1 teaspoon of bicarbonate of soda

• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon  ground nutmeg
• 1 cup (170g) chopped dates
• 1 cup (140g) roasted pecans, roughly chopped
• 1 1/2 cups carrots (about 2 medium sized carrots), coarsely grated & squeezed the excess liquid
• 2 large eggs
• 1/3 cup (80ml) light olive oil
• 1/2 cup (125ml) milk
• 1 1/2 teaspoons vanilla extract
• Extra sliced pecans, for topping
• Icing sugar, for dusting *optional*

Method:-

Preheat oven to 180C/350F. Line a 23cm (9-inch) -by-13cm (5-inch) loaf pan with baking paper and the area that is not covered with the baking paper, grease the surface with some olive oil. In a large bowl, use a fork to combine together the flour, brown sugar, baking soda, cinnamon, ginger and nutmeg.

Do this in a “mashing” motion until most of the lumps in the sugar disappear (it’s ok if there are some small lumps). Add in the chopped dates, chopped pecans and grated carrots (after squeezing out the excess liquid) and toss them about so they’re well-coated in the mixture.

In a separate bowl, whisk together the eggs, oil, milk and vanilla extract until they’re smooth and creamy. Pour this egg mixture into the flour mixture and stir them together until they’re well blended. Scrape the batter into the prepared tin, smooth it out and sprinkle chopped pecans over the top.

Bake the loaf for an hour or until a fine skewer inserted in the center comes out clean. Cool the loaf in the tin on a wire rack for 8 minutes, then gently loosen around the sides before removing to a rack to cool completely.