May 27, 2004

Ginger-Carrot Bread

1 1/2 cups flour
1 cup carrot juice
3/4 cup sugar
1/2 cup chopped, toasted almonds
1/3 cup canola oil
2 eggs
2 teaspoons baking soda
1 teaspoon vanilla
3/4 teaspoon fresh ginger

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 almonds. Pour into loaf pan, bake 45-55 minutes or until toothpick comes out clean. Transfer to rack 10 minutes, cool, then invert and serve.

1 comment:

  1. That looks like a great recipe, Rachel ~ will have to try it sometime! I like your title, too ~ I love coconut and lime together!


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