Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Ginger-Carrot Bread 3.0 (40) 7 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 1 hrs Servings: 8 This moist bread is a quick, easy, and delicious breakfast idea. There's no need to grate carrots to make this recipe; carrot juice gives it just as much flavor without the extra work. Ingredients Nonstick cooking spray ¾ cup sugar ⅓ cup vegetable oil 2 large eggs 1 teaspoon vanilla extract 1 cup carrot juice 1 ½ cups all-purpose flour ¾ teaspoon ground ginger 2 teaspoons baking powder ½ teaspoon salt ½ cup chopped toasted walnuts Directions Preheat oven to 350 degrees. Lightly coat an 8-by-4-inch (1 quart) loaf pan with cooking spray. Set aside. 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. 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. Cook's Notes This bread can be frozen for up to 3 months, wrapped well in plastic wrap. Print