This recipe is adapted from a carrot quick bread recipe by Pretty.Simple.Sweet. I added in candied ginger for an extra kick, and a couple more spices to enhance the flavours.
Prep Time15minutes
Cook Time45minutes
Total Time1hour
Ingredients
1cupall-purpose flour
1/2tspbaking soda
1tspbaking powder
1/4tspsalt
1tspground cinnamon
1/2 tspginger powder
1/4tspground nutmeg
1/8tspground cloves
pinchcardamom powder
1/4cupgranulated sugar
1/2cuplight or dark brown sugar
2large eggs
1/2cupneutral oilcanola, etc.
1tsppure vanilla extract
1 1/2cupsgrated parsnips or carrotsor combination of the two
1/2cupcandied gingerfinely chopped and tossed in a bit of flour
Instructions
Preheat oven to 350F. Grease a loaf pan (you can also use muffin tins, and reduce baking time)
In a large bowl sift together flour, baking soda, baking powder, salt, and spices.
Beat together eggs, granulated sugar and brown sugar on medium-high speed (or hand beat) until light and fluffy, about 2 minutes. On low speed, add the oil slowly and beat until combined. Beat in vanilla extract until combined. Fold in carrots until combined. Fold in dry ingredients just until combined. Don’t overmix. Fold in candied ginger.
Pour the batter into prepared loaf pan. Bake for 40-50 minutes or until a toothpick inserted into the center of the loaf comes out clean. Allow loaf to cool completely.