✤2 cups (240g) all-purpose flour
✤2 tsp baking powder
✤1/2 tsp baking soda
✤2 tsp ginger
✤1 tsp cinnamon
✤1 tsp salt
✤1/2 tsp nutmeg
✤1/2 cup (80g) currants
✤3 eggs, room temperature
✤1/2 cup (96g) brown sugar
✤1/4 cup unsalted butter, melted & cooled
✤1/3 cup buttermilk
✤1 tsp vanilla extract
✤1 lb carrots, peeled & coarsely grated
✤1/2 cup (42g) sliced almonds
❖Preheat oven to 350°F (177°C) and lightly grease a loaf pan.
❖In a bowl, whisk together the flour, baking powder, baking soda & spices, then stir in the currants until evenly distributed.
❖In a large bowl, whisk together the eggs & brown sugar until well blended. Whisk in the melted butter thoroughly, then add the buttermilk & vanilla and whisk thoroughly. Stir in the carrots.
❖Add in the dry mixture and fold until just combined; don’t over-mix! Scrape batter into loaf pan and evenly smooth the top. Sprinkle almonds on the top and press down gently.
❖Bake 55-65 minutes, rotating the pan halfway through. Cool in pan 15 minutes.
