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Ginger-Carrot Bread

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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.

Source: Everyday Food, March 2004
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

This bread can be frozen for up to 3 months, wrapped well in plastic wrap.

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Reviews

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How would you rate this recipe?
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  • girlwithcurlz
    8 SEP, 2013
    I made this recipe exactly as is and it was great. It is definitely a keeper!
    Reply
  • MS11874039
    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!
    Reply
  • 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.
    Reply
  • maryfountain
    17 FEB, 2011
    Do not have carrot juice. What liquid could l substitute?
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • ladylocks
    2 SEP, 2010
    Is there any way to reduce the sugar in this without affecting the recipe?
    Reply

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