Step 1 Preheat the oven to 180°C (350°F/Gas mark 4). Line the base of a 23 cm (9 inch) loaf (bar) tin with baking paper. Step 2 Whisk the flour, bicarbonate of soda, salt and cinnamon in a large bowl. Step 3 Using electric beaters or a whisk, beat the eggs and sugar until pale, thick and frothy. Step 4 Slowly add the oil and continue to beat for a few more minutes until smooth and well combined. Add the grated carrot and gently mix to combine. Step 5 Fold the wet mixture into the dry mix, adding the nuts. Pour the batter into the prepared tin and scatter a few extra nuts over the top. Step 6 Bake for 50-60 minutes or until a skewer inserted in the centre of the loaf comes out clean. Leave to cool a little before turning out of the tin onto a wire rack to cool.
