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Ginger-Carrot Bread

This moist ginger-carrot bread is a quick, easy, and delicious breakfast idea.

  • Prep:
  • Total Time:
  • Servings: 8
Ginger-Carrot Bread

Source: Everyday Food


  • Nonstick cooking spray
  • 3/4 cup sugar
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup carrot juice
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon ground ginger
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chopped toasted walnuts


  1. Preheat oven to 350 degrees. Lightly coat an 8-by-4-inch (1 quart) loaf pan with cooking spray. Set aside.

  2. In a large bowl, whisk together sugar, oil, eggs, vanilla, and carrot juice. In a medium bowl, whisk together flour, ginger, baking powder, and salt. Add the flour mixture to the egg mixture, whisking just to combine. Fold in the walnuts.

  3. Pour batter into prepared pan; bake until a toothpick inserted in the middle comes out clean, 45 to 55 minutes. Transfer to a wire rack; let cool in pan 10 minutes, then invert loaf onto rack to cool completely. Slice just before serving.

Reviews (7)

  • girlwithcurlz 8 Sep, 2013

    I made this recipe exactly as is and it was great. It is definitely a keeper!

  • carliebrary 3 Nov, 2011

    This recipe will fool any cake lovers if you skip the walnuts, make it in a cake pan, and ice it with cream cheese frosting. I get requests all the time for this cake!

  • sofiasn 18 Mar, 2011

    I only used half a cup of sugar and I still thought it tasted a little too sweet. For carrot juice, I just blended a carrot with a teaspoon of water.
    To me, this is more of a cake than a bread, but it is still delicious and very easy to make either way.

  • maryfountain 17 Feb, 2011

    Do not have carrot juice. What liquid could l substitute?

  • CarmelinaCAN 28 Oct, 2010

    while i didn't get to try this recipe, I did make it as a 'thank you' loaf for a colleague who had been running a volunteer group and it got great reviews! I left out the walnuts.

  • cphipps 19 Oct, 2010

    ladylocks My mother, who is diabetic, would use 1/2 C sugar and 1/4 C of Splenda. She says she get excellent taste and cuts down on the sugar intake.

  • ladylocks 2 Sep, 2010

    Is there any way to reduce the sugar in this without affecting the recipe?

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