Based on http://www.food.com/recipe/carrot-bread-27757/ but using carrot-ginger compost (left-overs from making juice), half as much sugar (thanks for the suggestion Liz), and a bit less oil. And let’s not be self-rightious: it is a cake, not bread.
- Two mixing bowls, the larger big enough to hold all the ingredients.
- A loaf tin, greased with oil or such — even if it is allegedly non-stick.
- A small whisk — a fork might do.
- A stirring tool — this could also be a fork; maybe the same one.
- Oven, preheated to 350ºF/175ºC.
Units for the rest of the world
For those not living in the USA or Liberia, some translations:
- 1 cup = 240 cc
- 1 teaspoon = 5 cc
- 1 oz = 30cc
Prep time: about ten minutes.
- 2 eggs [egg substitutes work fine]
- 1/2 cup [120 cc] sugar
- 5 oz [150 cc] oil
- 1 and 1/2 cups [360 cc] flour
- 3/4 teaspoon [4 cc] baking soda
- 1 teaspoon [5 cc] cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon [2.5 cc] salt
- 1 and 1/2 cups [360 cc] of carrot-ginger pulp from making juice (or this much shredded carrot etc.)
- 1/2 cup [120 cc] chopped walnuts (or less, or none, to taste). I just crumble walnut halves by hand.
- 3/4 cup [180 cc] raisins (or replace some with dried cherries, blueberries, etc. But no currants.)
- Heat the oven to 350ºF/175ºC, at the start or soon thereafter.
- Also, somewhere along the way, grease a loaf tin with oil — in particular the bottom. Do this even with allegedly non-stick pans.
- In a bowl large enough to hold all the ingredients, beat the eggs.
- Then add the sugar and oil, and beat again well.
- In another bowl, combine the powdery ingredients, and then stir into the above wet mixture.
- Stir in the lumpy ingredients. NOTE: it is surprisingly viscous at this stage (due to there being no added water or milk?), but don’t panic.
- Pour it all into the loaf tin; if needed, smoosh it down to avoid gaps at the sides or bottom.
- Bake for about 50 minutes.
- After removing from the oven, cool for 5-10 minutes, then remove to a rack to complete cooling. It helps to loosen the sides with a spatula.
- Serve with afternoon tea.