Utensils needed: Mixing bowl; whisk; wooden spoon; large bowl; three 6-inch loaf pans, lightly buttered and dusted with Wondra flour; wire rack
Baking time: Approximately 25 minutes
Storage: Wrap tightly. Keep at room temperature up to 1 day; refrigerated, up to 1 week; frozen, up to 3 months.
*Ginger juice is now available at specialty food stores and some Asian markets. If you cannot find it, you can make it by puréeing fresh, peeled ginger root in a food processor fitted with a metal blade or grating it on a box or Asian ginger grater and then pressing the puréed or grated ginger through cheesecloth or a fine-mesh sieve to squeeze out the juice.
Recipe information
Yield
Quantity: Three 6-inch loaves
Ingredients
Preparation
Step 1
Preheat oven to 375°F.
Step 2
Place the eggs in a medium mixing bowl and whisk until frothy. Beat in the oil and prune purée. When well blended, using a wooden spoon, beat in the carrots, minced ginger, ginger juice, and orange zest.
Step 3
Combine the all-purpose flour with the bran flour, brown sugar, baking powder, and baking soda in a large bowl. When blended, add the carrot mixture, beating with a wooden spoon to incorporate.
Step 4
Spoon the batter into the prepared pans. 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.
Step 5
Remove from the oven and invert onto a wire rack. Allow to cool before serving or storing.
