Ginger Carrot Bread

Guys, this bread is SO easy to put together. Even though it's carrot bread, there's no grating of carrots!!!


It's made with carrot juice! The juice makes the bread such a pretty orange!


The bread is flavored with a double shot of ginger...both ground and crystallized. The ginger adds just enough spice, but it's not heavy like a gingerbread.

Eat this warm from the oven with butter. Toast it for breakfast. Serve cold and slathered with cream cheese. Eat it plain. Just EAT IT! However you eat it, you're going to love it.


Plus, carrots! I love getting my servings of vegetables this way! ;)


Ginger Carrot Bread
{makes 2}

3 cups unbleached, all-purpose flour
4 teaspoons baking powder
1 & 1/2 teaspoons ground ginger
1 teaspoon kosher salt
1 & 1/2 cups sugar
2/3 cups vegetable oil
4 eggs
1 TBSP vanilla extract
2 cups carrot juice
1/2 cup chopped crystallized ginger
1 cup chopped toasted pecans

Great two 8x4" loaf pans. Preheat oven to 350.

Whisk the flour, baking powder, ground ginger, and salt together. Set aside. In a large bowl, whisk the sugar, oil, eggs, vanilla, and carrot juice together until well combined.


Add in the flour mixture, whisking again, just until incorporated. Fold in the chopped crystallized ginger and pecans.

Divide into the prepared pans and bake for 50-55 minutes or until a toothpick inserted in the middle of the loaves comes out clean. Cool in the pans for 10 minutes. Run a thin knife along the sides of the pans and invert to remove from the pans. Continue to cool completely on a wire cooling rack.

{Adapted from Everyday Food, 2004}



Carrot bread. You need some in your life.