Juiced Shredded Carrot Bread

Hi Friends,

I modified this recipe from one I found elsewhere because I wanted to do something with my shredded carrot tailings/threads (what DO you call them?) left over from a session of juicing carrots with my Juice Weasel. It takes about 5 carrots to make one cup of carrot juice, I hated to throw away the all the fluffy carroty left-overs. 5 or 6 medium sized carrots will create enough juiced carrot shreds for this recipe. As an alternative, you can use 1 1/2 cups finely grated un-juiced carrots.

This recipe is quite good, and if you really wait until you smell the raisins begin to toast, the bread comes out crispy on the outside and very moist and crumbly on the inside. Amazingly it does not taste particularly carroty at all, I think it is because the carrot shreds are a little dehydrated after leaving the juicer.

Ingredients:

2 eggs

1 cup sugar

2/3 cup olive oil

- - -

1 1/2 cups flour

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1 1/2 cups finely grated raw carrots -or- 2 cups juiced carrot shreds

1 cup chopped walnuts

3/4 cup raisins or craisins

Directions:

- Preheat oven to 350F degrees.

- Beat eggs and add sugar and oil. Sift together flour, soda, cinnamon, nutmeg and salt, and add to egg mixture.

- Beat well. Add carrots, nuts and raisins. Grease a 9x5 inch loaf pan and pour in batter.

- Bake one hour. Will be done when scent of toasting raisins is detected.

- Let cool for 5 minutes, carefully (!!) pop the bread out of the tray and let cool for at least 5 more minutes.