Ginger Carrot Bread

Ingredients

• 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

Instructions

1. 1
   Preheat oven to 350 degrees. Lightly coat an 8-by-4-inch (1-quart) loaf pan with cooking spray. Set aside.
2. 2
   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.
3. 3
   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.
4. 4
   Mango-Carrot Smoothie: In a blender, puré e 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.