Carrot and honey bread with lemon thyme ricotta

Name: Carrot and honey bread with lemon thyme ricotta recipe
Yield: 10
Ingredients: 335g self-raising flour; 1 1/2 tsp ground ginger; 1 1/2 tsp ground cinnamon; 180g unsalted butter, softened; 125g brown sugar; 90g honey; 2 eggs; 240g finely grated carrot, drained; 80ml buttermilk; Lemon zest, to serve; 120g icing sugar; 30.00 ml lemon juice; 250g smooth ricotta; 40.00 ml lemon thyme leaves, finely chopped plus extra sprigs to serve; 1 tsp runny honey

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P102 Carrot and honey bread with lemon thyme ricotta

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by Helena Moursellas

Dec 30, 2022

Entertaining? Your guests will fall in loaf with this creamy, dreamy citrus creation.

You’ll need a 19.5cm x 9.5cm loaf pan for this recipe.

2 1/4 cups (335g) self-raising flour, sifted
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
180g unsalted butter, softened
1/2 cup (125g) brown sugar
1/4 cup (95g) runny honey, plus extra, to drizzle (we used Woolworths Macro organic honey)
2 eggs
240g finely grated carrot, drained
1/3 cup (80ml) buttermilk
Lemon zest, to serve

Lemon icing

1 cup (120g) pure icing sugar
1 1/2 tbs lemon juice

Lemon thyme ricotta

250g smooth ricotta
2 tbs lemon thyme leaves, finely chopped, plus extra sprigs, to serve
1 tsp runny honey

Method

1.

Preheat oven to 180°C/160°C fan-forced. Grease a 19.5cm x 9.5cm loaf pan and line with baking paper, extending paper 2cm above edges.
2.

Combine flour, spices and 1 tsp salt flakes in a bowl. In a stand mixer fitted with the paddle attachment, beat the butter, sugar and honey until light and pale. Add eggs one at a time, beating well after each addition. Add carrot, buttermilk and dry ingredients and mix until combined. Spoon batter into prepared pan and level surface with a spatula. Bake for 1 hour 10 minutes, or until a skewer inserted in the centre comes out clean, loosely covering with foil if the top is over-browning. Stand in pan for 5 minutes before transferring to a wire rack. Allow to cool completely.
3.

For the lemon icing, mix all the ingredients in a small bowl. For the lemon thyme ricotta, in a stand mixer fitted with the paddle attachment, beat all ingredients until smooth. Drizzle the icing over the cake and sprinkle with lemon zest and extra lemon thyme.
4.

To serve, slice carrot and honey bread, dollop with lemon thyme ricotta and drizzle with extra honey.