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Ginger-Carrot Bread

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

  • prep: 10 mins
    total time: 1 hour
  • servings: 8




  • 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. Step 1

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

  2. Step 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. Step 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.

Everyday Food



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?