Carrot Ginger Bread
A quick, easy, healthy carrot bread. This bread is light on oil and sugar making it a healthy choice. The addition of Greek yogurt not only adds some protein, but also makes it nice and moist.
Servings: 10
Equipment
- Food processor
Ingredients
Wet ingredients
- 2 large eggs
- ¼ cup vegetable oil
- ½ cup plain Greek yogurt low fat is fine
- 2 tsp vanilla
- 3 large peeled and shredded carrots about 2 cups
- 1 inch piece of fresh ginger shredded alternatively you could use 1 tablespoon of either ginger paste or frozen de-thawed ginger
- ½ cup optional add-ins chopped nuts, raisins, chocolate chips, …
Dry ingredients
- 1 ½ cups flour
- ½ cup sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- ¼ tsp baking soda
Instructions
- Preheat oven to 375 degrees F. Grease a 9 X 5 loaf pan or alternatively line it with wax paper sprayed with non-stick baking spray.
- In a large mixing bowl, beat eggs and then add vegetable oil, yogurt and vanilla mixing well. Fold in the grated carrots and ginger as well as any optional add-ins.
- In a separate mixing bowl, combine all the dry ingredients. Gradually add the dry ingredients to the wet ingredients, stirring until completely combined. Do not over mix. Pour the batter in the greased pan and bake at 375 F for 50 minutes or until a knife inserted into the center comes out clean. Remove from pan and allow bread to cool completely before enjoying.
Notes
Using a food processor to shred the carrots and ginger is a huge time saver. You could also buy the carrots pre-shredded.
Feel free to add walnuts, pecans, raisins or even chocolate chips (about a 1/2 cup; a bit less if you are adding more than one ingredient).
Feel free to add walnuts, pecans, raisins or even chocolate chips (about a 1/2 cup; a bit less if you are adding more than one ingredient).