Carrot Cranberry Loaf / Cranberry Honey Butter - alive magazine

Ingredients

• salt
• 2 large free-range eggs
• 1 cup (250 mL) shredded carrot, about 2 large carrots
• 2/3 cup (160 mL) maple syrup, preferably C grade
• 1/4 cup (60 mL) expeller-pressed grapeseed oil
• 1/4 cup (60 mL) plain yogourt
• 3/4 cup (180 mL) fresh or frozen cranberries, chopped
• 1/2 cup (125 mL) walnut pieces