After the madness of the last week, it was time for a little baking and chilling (after working at the bookstore for 5 hours, natch), an evening making carrot juice in my brand spankin' new Jack LaLane Power Juicer was just what the doctor ordered. I had a lot of pulp left over, so I looked up this recipe on AllRecipes.com and it was AMAZING. I added the cream cheese icing, but it honestly didn't need it. It was that good. And without the icing, it doesn't have any refined sugar or butter in it. Might also taste yummy with some nuts or raisins in it.
CARROT PULP BREAD
2/3 cup of vegetable oil
3/4 cup of honey
1-1 /2 cups of carrot pulp
1-1 /2 cups of whole wheat flour
1 teaspoon of cinnamon
1 teaspoon of baking soda
1 teaspoon of sea salt (optional)
Mix the oil and honey together as well as you can, then add the eggs and mix again. Stir in the carrot pulp. Now add the remaining ingredients and mix well ... pour the resulting concoction into a greased loaf pan (measuring approximately 8-1/2" X 4-1/2" X 2-5/8") ... and bake in a pre-heated 350°F oven for 60 to 65 minutes.
CREAM CHEESE FROSTING
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.