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November 8, 2018

Carrot Ginger Bread

Carrot Ginger Bread is a great way to use leftover carrots. Find the recipe on Shutterbean.com

During the colder months, I like to have some type of baked good on the counter for breakfast or afternoon snacks while Casey and I work from home.

It definitely makes our routine a little sweeter.

Carrot Ginger Bread is a great way to use leftover carrots. Find the recipe on Shutterbean.com

I was looking for a way to use up applesauce and the carrots I had in the fridge and this Carrot Ginger Bread recipe from the new cookbook, Heritage Baking caught my eye.  Any recipe that helps me prevent food waste is alright in my book!

Carrot Ginger Bread is a great way to use leftover carrots. Find the recipe on Shutterbean.com

It’s a dense loaf fortified with whole wheat flour.  I love seeing the little bits of orange from the carrot shreds popping through each slice.  In this batch,  I added walnuts because I like my bread nutty. See also: Hippy Banana Bread

Next time I’m going to add crystallized ginger (I didn’t have any in the pantry!) like the original recipe suggests (about 1/4 cup) and maybe I’ll throw some raisins in there too.  Definitely tucking a few slices in the freezer for safe keeping so we don’t eat ALLLLLLL the bread in a day.  These are things you learn about yourself over time 😉

Ingredients are gathered.

This recipe requires a little carrot draining action. Salt the carrot and lemon zest in a bowl.

Make a loaf of healthy Carrot Ginger Bread to enhance your breakfast routine! Recipe on Shutterbean.com!

Mix together dry ingredients.

Carrot Ginger Bread is a great way to use leftover carrots. Find the recipe on Shutterbean.com

Drain the carrots in a colander. Squeeze out some juice!

Carrot Ginger Bread is a great way to use leftover carrots. Find the recipe on Shutterbean.com

Mix together the wet ingredients.

Carrot Ginger Bread is a great way to use leftover carrots. Find the recipe on Shutterbean.com

Dry meets wet.

Carrot Ginger Bread is a great way to use leftover carrots. Find the recipe on Shutterbean.com

Batter meets pan.

Carrot Ginger Bread is a great way to use leftover carrots. Find the recipe on Shutterbean.com

Loaf bakes.

Carrot Ginger Bread is a great way to use leftover carrots. Find the recipe on Shutterbean.com

Loaf sits for 5 minutes while I wait patiently.

Then I take a hot piece and smear it with butter.

Carrot Ginger Bread is a great way to use leftover carrots. Find the recipe on Shutterbean.com

Delicious.

 

Carrot Ginger Bread

makes 1 loaf

recipe adapted from Heritage Baking

  • 1 1/2 cups peeled and shredded carrots
  • 1 teaspoon freshly grated lemon zest
  • 1/2 teaspoon salt
  • 1 3/4  cups whole wheat flour
  • 1/2 cup lightly packed brown sugar
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2  teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 3/4 cup unsweetened applesauce
  • 1/3 cup Greek yogurt
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1/2 cup chopped walnuts (optinal)

 

Preheat oven to 375F. Butter a 9 x 5-inch loaf pan.

In a large bowl, toss the carrots with the lemon zest and salt. Set aside.

In a medium bowl, whisk together the flour, brown sugar, sugar, baking powder, baking soda, cinnamon, and ground ginger.

In a colander placed over the sink, use your hands to squeeze out as much liquid as possible from the carrot mixture. Return the carrot mixture to the large bowl, then add the applesauce, Greek yogurt, melted butter, and eggs and stir until just combined. Add the flour mixture to the carrot mixture and fold until combined. Add the walnuts and fold into the batter. Pour the batter into prepared loaf pan.

Bake for 10 minutes. Lower the oven to 350F and bake for 40 minutes or more, until a metal skewer or toothpick inserted comes out clean.

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  • Sina

    Wow, this sounds so good! And cristallized ginger will be an awesome addition.
    I was wondering though, are we supposed to leave the ground ginger out if we add the cristallized? Not, that anything can be too ginger-y for me 😉 but still… Thanks!

  • Jess

    This looks so good! I already love your hippie banana bread but haven’t made it in a while (my doc doesn’t want me to eat bananas). Super excited to make this, but have a quick question — do you have a rough estimate of how many carrots you shredded, or how much 1 1/2 cups shredded carrots weighs? And did you measure 1 1/2 cups before or after you drained and squeezed them out? Thanks in advance!!

  • Mari

    Can I use bread flour? like white bread flour…live in the country don’t want to drive to town. Snowing in Iowa tonight…this will go good with my AM coffee.

  • Alison

    We are totally on the same page about cake! I’ve made your Hippy banana bread many times already and then recently came up with my own carrot ginger cake! *snap*

  • Melissa Melendez

    Hi Tracy,
    Would you be able to link where you got the loaf pan? Every time I see you use it on your site I’m so envious!

  • Carol

    Looks like a winner! Cant wait to try! Came across your blog via Better Homes & Gardens –that Hippy Banana Bread sucked me in! Have made it too many times to count. If this is half as good, Im in trouble!! Thank you for your inspirations and ideas! So happy to have “found” you!

  • Victoria Castelline

    I made this tonight and it was heavenly

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