method
1. Cream butter, sugar and honey until light and fluffy, add eggs one at a time, beating well after each addition. Fold in walnuts.
2. Sift dry ingredients twice and fold into mixture with grated carrot.
3. Grease a 20 x 10 cm (8 x 4 inch) loaf tin and line base with greased greaseproof paper.
4. Spread mixture in tin and bake in a moderate oven 180-190°C (350-375°F) for 40 to 45 minutes until cooked. Cool on a wire rack.
5. Spread top with cream cheese frosting and decorate with walnut halves.
for the Cream cheese frosting
1. Soften cream cheese and beat with vanilla essence until creamy.
2. Add icing sugar gradually, beating well.
3. Add a little milk if necessary to give a spreading consistency.
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