May 10, 2008

Ginger-carrot quick bread

I watched this quick bread being made on Everyday Food, a PBS cooking show, and I just had to try it. Of course, they made it with white flour and white sugar, so the carrot juice turned it a beautiful orange color. The color was part of the appeal, but by the time I made the cake "healthy" and vegan, it was a much different color. It looked more like ginger bread, but I can assure you it tasted delish. Because I don't like pieces of nuts in cake, I ground up the walnuts in my food processor until they were crumbly. I think adding the ground nuts made the cake taste richer. It was really easy, too, especially since there was no carrot grating involved.

Ginger-carrot quick bread
  • 3/4 cup sucanot (evaporated cain juice)
  • 1/3 cup canola oil
  • 1 teaspoon vanilla
  • 1 1/4 cups carrot juice
  • 1 1/2 cups whole wheat pastry flour*
  • 3/4 teaspoon ground ginger
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup ground toasted walnuts
1. Preheat oven to 350˚ and lightly oil a 8" x 4" loaf pan
2. Mix sugar, oil, vanilla and carrot juice in a large bowl.
3. Sift together the flour, ginger, baking powder and salt into a medium bowl. (or just mix together well)
4. Add flour mixture to liquid mixture and mix just until combined. (In other words, don't overmix)
5. Bake 45-55 minutes or until a toothpick comes out clean. Cool 10 minutes in the pan and then invert onto a cooling rack.

note: When I peered through the glass door of my oven half way through baking to check on this cake, I never thought it would turn out okay. It looked awfully wet. But it turned out great in the taste department. It wouldn't, however, win any high-rise awards, although it was entirely presentable. Mine took the whole 55 minutes to bake.

Note: * I just made this again and I used white whole wheat flour. The color was much better this time—more orange. The cake rose beautifully and was soft and delicious!


  1. This sounds (and looks!) just fabulous. How brilliant--carrot juice in carrot bread! Why didn't anyone think of that before??

  2. I was thinking the same thing myself. Wish I could claim the brilliance...But it does present possibilities for the liquid in other baked goods. I was also thinking that the addition of chopped dates, or chocolate chips, might be entertaining.

  3. walking. Inspiring blog :)q

  4. Thanks for your comment!

  5. yum.. both of those cakes, just WOW. Especially the lemon one. Good job!

  6. m.a.u.— I'm glad you liked these cakes. I just made them both again for a brunch and it's hard to believe they're vegan.


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