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Carrot Bread ~ Using Leftover Juice Pulp

Connie Taylor
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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

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