Friday, June 20, 2008

Gingery Carrot Loaf

Gingery Carrot Loaf
From WomenHeart's All Heart Family Cookbook

Hands-on time: 5 minutes
Baking time: 1 hour (or until the toothpick comes out clean)

Makes 1 loaf

1¾ cups whole wheat pastry flour (I just pulsed my regular whole wheat flour in the food processor a few times)
½ cup pecans, toasted and chopped
2 tbsp crystallized ginger, coarsely chopped
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
1 cup grated carrots
2/3 cup brown sugar, firmly packed
½ cup vanilla soy milk (probably the only time I’ll use soy milk is in baking)
3 tbsp light olive oil
1 large egg

1. Pre heat the oven to 350°F/170°C and coat a 8”x4” loaf pan with cooking spray.

2. In a large bowl, whisk together the flour, pecans, ginger, baking soda, baking powder and salt.

3. In a small bowl combine carrots, sugar, milk, oil and egg. Make a well in the center of the flour mixture and add the carrot mixture to it, stirring just until blended.

4. Pour in to the prepared loaf pan and bake in the center of the oven for 60 minutes. Test for doneness by sticking a wooden toothpick in the center. If it comes out dry, it’s done.

5. Cool in the pan on a cake rack for 5 minutes. Remove from the pan and continue to cool completely.


Anonymous said...

Can you please update this recipe to show the amount of sugar in it. You listed the salt twice, but no mention of the sugar. Sounds good and would love to try it.


Ruth Daniels said...

OOPS!! Thanks for pointing out my error. I've fixed the's 2/3 cup brown sugar, firmly packed.

And it is a very tasty, healthful snacking loaf.

Debbie said...

WOW! That was fast!

I'm going to try and sub. agave syrup for the brown sugar.