Carrot Ginger Bread

This was my favorite recipe of the two carrot recipes. I was expecting this recipe to be denser like a banana bread. I was pleasantly surprised when this turned out to be light and fluffy like a cake and had a delicious ginger flavor. The cake is also a gorgeous color inside when sliced. This recipe works well for breakfast, a snack or can even hold its own for dessert. If you don't want to juice your own carrots, you can buy carrot juice at your local grocery store.

Carrot Ginger Bread
Source: Everyday Food

nonstick cooking spray
3/4 cup sugar
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup carrot juice (approx. 1 lb carrots juiced)
1 1/2 cups all purpose flour
3/4 tsp ground ginger
2 tsp baking powder
1/2 tsp salt
1/2 cup chopped toasted walnuts (I omitted, but I think they would be a great addition)

1. Preheat oven to 350 degrees. Lightly coat an 8 by 4 inch (1 quart) loaf pan with cooking spray. Set aside.

2. 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.

3. Pour batter into prepared pan; bake until a toothpick inserted in the middle comes out clean, 45-55 minutes. Transfer to a wire rack; let cool in pan 10 minutes, then invert loaf onto rack to cool completely. Slice just before serving.