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Carrot Bread ~ Using Leftover Juice Pulp
Print Recipe
Servings
2
Loaves of Carrot Bread
Ingredients
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
Instructions
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.
Notes
Recipe by: Connie Murray@Happybellyfoodie.com