Ginger-Carrot Bread

40 Ratings
  • 5 4
  • 4 3
  • 3 23
  • 2 8
  • 1 2

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.

Everyday Food, March 2004

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Recipe Summary

prep:
10 mins
total:
1 hr
Servings:
8
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Ingredients

Directions

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

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  • 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.

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Reviews (7)

40 Ratings
  • 5 4
  • 4 3
  • 3 23
  • 2 8
  • 1 2
Martha Stewart Member
09/08/2013
I made this recipe exactly as is and it was great. It is definitely a keeper!
Martha Stewart Member
11/03/2011
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!
Martha Stewart Member
03/18/2011
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.
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Martha Stewart Member
02/17/2011
Do not have carrot juice. What liquid could l substitute?
Martha Stewart Member
10/28/2010
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.
Martha Stewart Member
10/19/2010
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.
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Martha Stewart Member
09/02/2010
Is there any way to reduce the sugar in this without affecting the recipe?
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