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carrot bread on wire cooling rack
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Ginger Orange Carrot Quick Bread

This moist carrot bread has faint ginger and orange flavors throughout, allowing the carrots to shine. A crunchy sugar top gives a nice contrast to the soft crumb.
Course Breakfast, cake
Cuisine American
Diet Low Salt
Keyword carrot, ginger
Prep Time 20 minutes
Cook Time 50 minutes
Servings 10 servings
Author Sarah Kieffer

Equipment

Ingredients

  • 2/3 cup [150 g] vegetable or canola oil
  • 3/4 cup [150 g] granulated sugar
  • 1/4 cup [50 g] brown sugar
  • 2 large eggs, at room temperature
  • 1 1/2 tablespoons ginger paste or grated ginger
  • 1 tablespoon grated orange zest
  • 1 tablespoon triple sec or other orange liqueur (optional)
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 1/2 cups [213 g] all-purpose flour
  • 2 cups peeled and finely grated carrots
  • Sanding sugar, for sprinkling, optional

Instructions

  • Position an oven rack in the middle of the oven and preheat the oven to 350F [180C]. Butter and flour a Nordic Ware ProCast Classic Loaf Pan, or grease with a baking spray containing flour. (The Nordic ware ProCast Classic Loaf Pan is 11.5 by 5.6 in [29 by 14 cm] - this measurement takes into account the handles, but has a 6 cup volume, similar to a 9 by 5 in pan. I have also used an 8 by 4 in [20 by 10 cm] loaf pan many times - it will fill a lot of the pan, but it bakes up slow and doesn't rise super tall, and I've never had it overflow).
  • In a large bowl, whisk together the oil, granulated and brown sugars, eggs, ginger, orange zest, triple sec (if using), baking powder, baking soda, and salt until completely combined. Add the flour, whisking until just combined. Add the carrots, stirring until incorporated. Sprinkle the top generously with sanding sugar if desired.
  • Pour the mixture into the prepared pan and sprinkle the top generously with sanding sugar if desired. Bake until a wooden skewer or toothpick comes out clean, rotating the pan halfway through baking, 45 to 60 minutes. Transfer the pan to a wire rack and let the bread cool for 10 minutes, then invert onto the wire rack to finish cooling.
  • The bread can be wrapped in plastic wrap and stored at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

Notes

Freshly grated carrots have great flavor, but if you're pressed for time, you can process store-bought shredded carrots in a food processor until they are broken down.