Carrot Bread ~ Using Leftover Juice Pulp
I love carrot juice! If you’re into making your own fresh juice, you know what’s left over and like me, you probably hate throwing it away. No worries, there’s lots of things you can do with the left over pulp.
Call me a penny pincher but I hate wasting food. I save all kinds of scraps and try to get the most out every bit of the food I grow and buy.
The last batch of carrot juice I made left me with 9 cups of carrot pulp. I’ve read many articles that say there’s no nutrients left in the pulp after you juice veggies in a juicer but that doesn’t mean it has no dietary value. I mean, fiber. For every 4 large carrots you juice, there’s 6 grams of fiber left in the pulp. I’m not throwing that away.
So, carrot bread is born. Really, it’s the same recipe I use for zucchini bread, just with carrots in place of the zucchini. Easy.
To make the bread, you will need 3 cups of carrot pulp (or shredded carrots if you’re not using juice leftovers). Begin by combining lard or shortening with sugar. (amounts given in the printout below)
Add 4 eggs, water, the carrot pulp and stir well.
Next, add ground cinnamon, ground cloves, baking soda, salt, baking powder and vanilla.
Stir in some all purpose flour and coarsely chopped nuts.
This recipe makes two loaves of bread, so you will need two 9x5x3 inch loaf pans that have been buttered on the bottom. Divide the mixture among the two pans and tap the bottom on the counter to release any air bubbles.
Bake in a 350 degrees F. oven for 60 to 70 minutes or until a toothpick or sharp knife comes out clean when inserted into the center.
Allow to cool for 30 minutes and remove from pans. Finish cooling completely on a wire rack.
If you’re so inclined to give your bread an icing for more of a cake type dish (like carrot cake), a cream cheese icing is a delightful finish.
To quote my official taste tester (the hubs), “This stuff is addicting!”
Yes, it is addicting. It’s also a delicious way to use up that veggie pulp from freshly made juice. As summer begins to make it’s way through Kentucky, I imagine I’ll be making lots of breads like this with my left over scraps. I’m thinking some savory variations would be great for incorporating some fresh herbs as well. Lot’s of possibilities!
I hope you’ll enjoy using up your left over juice pulp for bread like this or muffins or whatever floats your boat. Get creative and let us know about it. We’d love to hear from you.
Have a beautiful day and as always, keep it delicious!
Till next time ~ much love, Connie
- 2 2/3 C sugar
- 2/3 C lard or shortening
- 3 C carrot pulp or shredded carrots
- 2/3 C water
- 4 eggs
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 2 tsp vanilla extract
- 1/2 tsp baking powder
- 3 1/3 C all purpose flour
- 1 C coarsely chopped nuts
- Cream cheese icing
- 8 oz cream cheese, room temperature
- 1 tsp vanilla extract
- 2 C powdered sugar
- 1 tbsp milk
- Preheat oven to 350 degrees F.
- Grease the bottom only of two 9x5x3 loaf pans.
- In a large bowl, combine the lard or shortening with the sugar.
- Stir in the water, eggs, and carrot pulp.
- Add the baking soda, salt, cinnamon, cloves, vanilla and baking powder and combine well.
- Stir in the flour and mix until all is incorporated and smooth.
- Stir in the chopped nuts.
- Pour half the batter into each pan and tap the bottom on a counter to release air bubbles.
- Bake in the oven for 60 to 70 minutes.
- Remove from oven when a toothpick or sharp knife comes out clean when tested in the center of each loaf.
- Cool for 30 minutes and remove from pans.
- Place on a wire rack to cool completely.
- Ice the tops with icing if desired before slicing and serving.
- Cream Cheese Icing
- Combine all ingredients with a hand mixer until smooth.
- Store any unused portion in the refrigerator.
Recipe by: Connie Murray@Happybellyfoodie.com