1kg carrots, peeled and chopped
2 Tbsp extra virgin olive oil
2 tsp fine salt
100g sunflower seeds
11/2 cups wholemeal self-raising flour
11/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 sprigs rosemary, finely chopped
1/2 cup dark brown sugar
3 free-range eggs
2 cups Greek yoghurt
11/2 cups ricotta
Honey and edible flowers, to serve
Preheat oven to 180°C fan-forced (200°C conventional). Line two, 10 x 20cm loaf tins with baking paper.
Toss carrots with half of the oil and salt on an oven tray. Cover with foil, bake for 1 hour, remove foil and bake for a further 15 minutes. Cool completely.
Combine seeds in a food processor and pulse until a fine powder forms. Put in a bowl with flour, baking powder, spices and rosemary; stir well.
Puree carrots in a food processor with sugar, eggs and 11/2 cups of the yoghurt. Mix into the dry ingredients. Spoon into prepared loaf tins and set aside for 15 minutes. Bake for 50-55 minutes, until a skewer can be inserted and removed cleanly.
Put ricotta and remaining yoghurt in a small bowl and whisk well. Serve loaf sliced, with whipped ricotta, honey and edible flowers.
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