May 27, 2004
Ginger-Carrot Bread
Ingredients:3/4 cup sugar
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla
1 cup carrot juice
1 1/2 cups flour
3/4 teaspoon ginger
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup chopped, toasted walnuts
Directions:
Preheat oven to 350 degrees. Lightly coat loaf pan with spray. In a large bowl, whisk together sugar, oil, eggs, vanilla, and carrot juice. In a medium bowl whisk together flour, ginger, baking soda and salt. Add flour mixture to carrot juice mixture, whisking just to combine. Fold in walnuts. Pour into loaf pan, bake 45-55 minutes or until toothpick comes out clean. Transfer to rack 10 minutes, cool, then invert and serve.
