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Milk Street Recipe
Milk Street Community
Milk Street Bowtie Carrot-Tahini Quick Bread with Candied Ginger and Pistachios

Carrot-Tahini Quick Bread with Candied Ginger and Pistachios

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Carrot-Tahini Quick Bread with Candied Ginger and Pistachios

Free

This delicious quick-bread version of moist, tender carrot cake was suggested by Milk Street Facebook Community member Michelle Downs Matlack. Pistachios and tahini lend the bread loads of nutty notes, and candied ginger and orange bring bright, bracing flavor. Serve slices for breakfast or as an afternoon pick-me-up alongside a cup of coffee or tea.

260 grams (2 cups) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
63 grams (½ cup plus 1 tablespoon) pistachios, finely chopped
31 grams (¼ cup) candied ginger, finely chopped
2 large eggs
285 grams carrots (2 large), peeled and grated on the large holes of a box grater (about 2 cups)
109 grams (½ cup) packed light brown sugar
1/2 cup buttermilk
1/3 cup grapeseed or other neutral oil
110 grams (⅓ cup) plus 2 tablespoons tahini, divided
3 teaspoons grated orange zest, divided, plus 3 tablespoons orange juice
124 grams (1 cup) powdered sugar
Ingredients
  • 260

    grams (2 cups) all-purpose flour

  • 1

    tablespoon baking powder

  • ½

    teaspoon baking soda

  • ½

    teaspoon table salt

  • 63

    grams (½ cup plus 1 tablespoon) pistachios, finely chopped

  • 31

    grams (¼ cup) candied ginger, finely chopped

  • 2

    large eggs

  • 285

    grams carrots (2 large), peeled and grated on the large holes of a box grater (about 2 cups)

  • 109

    grams (½ cup) packed light brown sugar

  • ½

    cup buttermilk

  • cup grapeseed or other neutral oil

  • 110

    grams (⅓ cup) plus 2 tablespoons tahini, divided

  • 3

    teaspoons grated orange zest, divided, plus 3 tablespoons orange juice

  • 124

    grams (1 cup) powdered sugar

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Carrot-Tahini Quick Bread with Candied Ginger and Pistachios

Get Ready to Cook

One 9-inch loaf

Servings

Ingredients
  • 260

    grams (2 cups) all-purpose flour

  • 1

    tablespoon baking powder

  • ½

    teaspoon baking soda

  • ½

    teaspoon table salt

  • 63

    grams (½ cup plus 1 tablespoon) pistachios, finely chopped

  • 31

    grams (¼ cup) candied ginger, finely chopped

  • 2

    large eggs

  • 285

    grams carrots (2 large), peeled and grated on the large holes of a box grater (about 2 cups)

  • 109

    grams (½ cup) packed light brown sugar

  • ½

    cup buttermilk

  • cup grapeseed or other neutral oil

  • 110

    grams (⅓ cup) plus 2 tablespoons tahini, divided

  • 3

    teaspoons grated orange zest, divided, plus 3 tablespoons orange juice

  • 124

    grams (1 cup) powdered sugar

Step 1 of 5

Prepare Your Pan

Heat the oven to 350°F with a rack in the middle position. Mist a 9-by-5-inch loaf pan with cooking spray, then line it with an 8-by-14-inch piece of kitchen parchment, allowing the excess to overhang the long sides of the pan.

Step 2 of 5

Whisk Together Dry Ingredients

260
grams (2 cups) all-purpose flour
1
tablespoon baking powder
½
teaspoon baking soda
½
teaspoon table salt
63
grams (½ cup plus 1 tablespoon) pistachios, finely chopped
31
grams (¼ cup) candied ginger, finely chopped

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Reserve 1 tablespoon of the chopped pistachios for sprinkling and add the remainder to the flour mixture along with the candied ginger. Toss to combine.

Step 3 of 5

Mix Wet Ingredients and Stir Together Batter

2
large eggs
285
grams carrots (2 large), peeled and grated on the large holes of a box grater (about 2 cups)
109
grams (½ cup) packed light brown sugar
½
cup buttermilk
cup grapeseed or other neutral oil
110
grams (⅓ cup) plus 2 tablespoons tahini, divided
3
teaspoons grated orange zest, divided, plus 3 tablespoons orange juice

In a large bowl, whisk the eggs. Add the carrots, brown sugar, buttermilk, oil, 110 grams (⅓ cup) of the tahini and 2 teaspoons orange zest, then stir with a silicone spatula until well combined. Add the flour mixture and mix just until evenly moistened. Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted at the center of the loaf comes out clean, 50 to 55 minutes.

Step 4 of 5

Let Cool

Cool in the pan on a wire rack for about 15 minutes. Lift the loaf out of the pan using the parchment and set it directly on the rack. Let cool completely.

Step 5 of 5

Make Glaze

110
grams (⅓ cup) plus 2 tablespoons tahini, divided
3
teaspoons grated orange zest, divided, plus 3 tablespoons orange juice
124
grams (1 cup) powdered sugar
63
grams (½ cup plus 1 tablespoon) pistachios, finely chopped

Remove the parchment liner under the loaf. In a medium bowl, combine the powdered sugar, the remaining 2 tablespoons tahini, the remaining 1 teaspoon orange zest and the orange juice. Whisk until smooth. Pour the glaze onto the loaf and smooth with a spatula, then sprinkle with the reserved pistachios. Let stand for about 15 minutes before slicing.

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