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Gallery Ginger-Carrot Bread Recipe Summary prep: 10 mins total: 1 hr Servings: 8

Ingredients Ingredient Checklist 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

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

Gallery Ginger-Carrot Bread

Recipe Summary prep: 10 mins total: 1 hr Servings: 8

Ginger-Carrot Bread

Ginger-Carrot Bread

Ginger-Carrot Bread

Recipe Summary prep: 10 mins total: 1 hr Servings: 8

Recipe Summary

prep: 10 mins total: 1 hr

Servings: 8

prep: 10 mins

total: 1 hr

prep:

10 mins

total:

1 hr

Servings: 8

8

Ingredients

Ingredients

  • 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

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.

Cook’s Notes

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

Reviews (7)

 Add Rating & Review     40 Ratings   5 star values:        4    4 star values:        3    3 star values:        23    2 star values:        8    1 star values:        2

Reviews (7)

Add Rating & Review     40 Ratings   5 star values:        4    4 star values:        3    3 star values:        23    2 star values:        8    1 star values:        2

Add Rating & Review

40 Ratings 5 star values: 4 4 star values: 3 3 star values: 23 2 star values: 8 1 star values: 2

40 Ratings 5 star values: 4 4 star values: 3 3 star values: 23 2 star values: 8 1 star values: 2

40 Ratings 5 star values: 4 4 star values: 3 3 star values: 23 2 star values: 8 1 star values: 2

  • 5 star values: 4 4 star values: 3 3 star values: 23 2 star values: 8 1 star values: 2

    Martha Stewart Member     Rating: Unrated       09/08/2013   I made this recipe exactly as is and it was great. It is definitely a keeper!  

Martha Stewart Member     Rating: 5 stars       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     Rating: Unrated       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.  

Martha Stewart Member     Rating: Unrated       02/17/2011   Do not have carrot juice. What liquid could l substitute?  

Martha Stewart Member     Rating: Unrated       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     Rating: Unrated       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.  

Martha Stewart Member     Rating: Unrated       09/02/2010   Is there any way to reduce the sugar in this without affecting the recipe?

    Martha Stewart Member

    Rating: Unrated 09/08/2013

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

Rating: Unrated

Rating: 5 stars 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!

Rating: 5 stars

Rating: Unrated 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.

Rating: Unrated 02/17/2011

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

Rating: Unrated 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.

Rating: Unrated 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.

Rating: Unrated 09/02/2010

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

All Reviews for Ginger-Carrot Bread

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Ginger-Carrot Bread

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest