Buckwheat, carrot, ginger and sultana bread

Makes 1 loaf

Equipment needed: 1 loaf tin lined with baking paper

Ingredients:

175g sugar

3 eggs

170ml neutral oil

1 tsp. vanilla essence

200g buckwheat flour

1/2 tsp salt

1/2 tsp baking powder

1 tsp bicarbonate soda

1/2 tsp cinnamon 

350g carrot, peeled and box grated (2 large carrots)

150g sultanas 

50g freshly grated ginger 

Glaze (optional)

120g sour cream

120g sifted icing sugar

1 tsp. vanilla essence

pinch of salt

Method:

Preheat your oven to 175C.

In one mixing bowl, whisk together the sugar, eggs, vanilla and oil. Separately, in another bowl, whisk together the flour, salt, baking powder, baking soda and cinnamon. In a large bowl, combine the carrot, sultanas and ginger. Add the dry into the wet ingredients and whisk until the batter just comes together. Pour this over the carrot mixture and fold to combine. Pour into the loaf tin and bake in your preheated oven for 50-60 minutes until a cake tester tested in the centre comes out clean. To make the glaze, whisk the ingredients together in a small bowl. When fully cooled, pour the glaze over the top or sprinkle with sifted icing sugar or serve with butter.