We have been using the juicer that Natalie and Jesse gave us for Christmas several times a week and our favorite is carrot/orange/ginger/apple juice. When I have the time, I like to juice the carrots first and scoop out all that lovely carrot pulp and use it to make carrot cake. The first batch I made was with the recipe in the booklet that came with the juicer, but that was a little bland. I have since experimented and come up with this recipe. It's pretty good!
Juicer Carrot Bread
1 1/2 cups all-purpose flour
2 t baking powder
1/8 t salt
1/2 t nutmeg
1/2 t cinnamon
1/2 cup chopped walnuts (or pecans)
1/2 cup brown sugar
1 1/2 cups carrot pulp (you could use grated carrot)
1/2 cup oil
2 eggs, beaten
1/4 cup plain yogurt (or sour cream)
Grease a 10" x 6" loaf pan. Preheat oven to 360 degrees.
Mix flour, baking soda, and salt in large mixing bowl. Add all other ingredients and mix until well blended. Mixture will be thick and a little dry. Bake for one hour or until toothpick comes out clean when poked in the middle. Cool for five minutes in pan before turning out to finish cooling on a wire rack.
Then here is a suggestion.
Take about 5-6 ounces of goat cheese or cream cheese, one tablespoon of orange zest, and two tablespoons of honey and blend them all in a food processor.
Smear it on your warmish carrot cake and enjoy.
Slice the remaining cake into slender slices, half those, and make little sandwiches of them with the cheese mixture. Wrap them individually and put them all in the freezer and you have a great little snack. I like to take a couple out of the freezer and put them in my lunch bag with an apple to take to work. The perfect little lunch! This also keeps you from eating the whole darned carrot cake at once. Probably not so good to do that...no.
And for our yarn pairing...
A little orange sock I started. Beta carotene indeed!