Carrot, raisin and walnut loaf
- Peel carrots and chop finely. Cook in boiling salted water for 10 minutes or until tender. Drain well. Chop butter into small pieces and add to carrots. Allow butter to melt. Mash carrots and butter together. Beat in sugar and eggs.
- Sift over wholemeal flour, flour, baking powder, baking soda and mixed spice. Fold into carrot mixture with raisins.
- Line the base of a 24 x 13cm loaf tin with baking paper, then spoon over mixture. Sprinkle over chopped walnuts.
- Bake at 180C for 50 minutes to one hour. Serve warm or cold with honey or butter.