Carrot, Cumin & Gouda Loaf Cake

• 2 cups spelt flour
• 2 teaspoons baking powder
• 2 1/2 ounces young Gouda, freshly grated
• 2 teaspoons cumin seeds
• 1 pinch salt
• 1 pinch freshly ground black pepper
• 6 ounces carrots, grated
• 1 small white onion, minced
• 3 eggs
• 7 tablespoons extra-virgin olive oil
• Butter, for serving

1. Preheat the oven to 400u0b0F and line a 2-pound loaf pan with parchment paper.
2. In a large bowl, mix together the flour, baking powder, two-thirds of the Gouda, the cumin, salt, and pepper.
3. In another bowl, beat together the carrots, onion, eggs, and olive oil.
4. Add the wet ingredients to the dry ingredients and mix well. Pour the batter into the pan, smooth over, and top with the rest of the Gouda.
5. Bake for 50 minutes or until a skewer inserted into the middle comes out clean. Let cool in the pan for 10 to 15 minutes, then turn out onto a wire rack.
6. Serve warm with butter.

flour, baking powder, gouda, cumin seeds, salt, freshly ground black pepper, carrots, white onion, eggs, extravirgin olive oil, butter

Taken from food52.com/recipes/76249-carrot-cumin-gouda-loaf-cake (may not work)