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 | ingredients |
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nonstick cooking spray
3/4 cup sugar
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup carrot juice
1 1/2 cups all-purpose flour
3/4 teaspoon ground ginger
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped toasted walnuts
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| Ginger Carrot Bread |
| | Serves 8 | Prep time: 10 minutes | Total time: 1 hour |
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- Preheat oven to 350 degrees. Lightly coat an 8-by-4-inch (1-quart) loaf pan with cooking spray. Set aside.
- In a large bowl, whisk together sugar, oil, eggs, vanilla, and carrot juice. In a medium bowl, whisk together flour, ginger, baking powder, and salt. Add the flour mixture to the egg mixture, whisking just to combine. Fold in the walnuts.
- Pour batter into prepared pan; bake until a toothpick inserted in the middle comes out clean, 45 to 55 minutes. Transfer to a wire rack; let cool in pan 10 minutes, then invert loaf onto rack to cool completely. Slice just before serving.
Mango-Carrot Smoothie
- In a blender, purée 1 peeled, pitted, and coarsely chopped mango (about 1 cup), 1 1/2 cups carrot juice, 1/2 cup plain low-fat yogurt, 2 tablespoons honey, 3 tablespoons fresh lime juice, and 1 cup ice cubes on high speed until smooth.
- Pour into glasses, and serve immediately.
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