Carrot-Ginger Tea Bread Recipe

Name: Carrot-Ginger Tea Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs, at room temperature; 3/4 cup canola oil; 1/2 cup (about 10) pureed cooked prunes; 1 cup freshly grated carrots; 2 tablespoons minced candied or crystallized ginger; 1 tablespoon ginger juice*; 2 teaspoons freshly grated orange zest; 1 1/2 cups all-purpose flour; 1 cup bran flour; 1 cup light brown sugar; 2 teaspoons baking powder; 1 teaspoon baking soda

Servings: persons

2 large eggs, at room temperature
3/4 cup canola oil
1/2 cup (about 10) pureed cooked prunes
1 cup freshly grated carrots
2 tablespoons minced candied or crystallized ginger
1 tablespoon ginger juice*
2 teaspoons freshly grated orange zest
1 1/2 cups all-purpose flour
1 cup bran flour
1 cup light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda

1
Preheat oven to 375F.
2
Place the eggs in a medium mixing bowl and whisk until frothy.
3
Beat in the oil and prune puree.
4
When well blended, using a wooden spoon, beat in the carrots, minced ginger, ginger juice, and orange zest.
5
Combine the all-purpose flour with the bran flour, brown sugar, baking powder, and baking soda in a large bowl.
6
When blended, add the carrot mixture, beating with a wooden spoon to incorporate.
7
Spoon the batter into the prepared pans.
8
Bake for about 25 minutes, or until the edges begin to pull away from the pans and a cake tester inserted into the center comes out clean.
9
Remove from the oven and invert onto a wire rack.
10
Allow to cool before serving or storing.

988

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large eggs, at room temperature, 3/4 cup canola oil, 1/2 cup (about 10) pureed cooked prunes, 1 cup freshly grated carrots, and more.

Yes, Carrot-Ginger Tea Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Carrot-Ginger Tea Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions