Carrot Pulp Brad

Name: Carrot Pulp Brad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup of vegetable oil or coconut oil; 3/4 cup of honey; 2 eggs; 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); 1 teaspoon of vanilla extract; 1 teaspoon of nutmeg

Eats Now Editorial Team · 664 kcal · General

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Carrot Pulp Brad – a delicious recipe with vegetable oil, honey, eggs, carrot, whole wheat flour, cinnamon. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

2/3 cup of vegetable oil or coconut oil
3/4 cup of honey
2 eggs
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)
1 teaspoon of vanilla extract
1 teaspoon of nutmeg

1
["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 350u00b0F oven for 60 to 65 minutes."]

664

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2/3 cup of vegetable oil or coconut oil, 3/4 cup of honey, 2 eggs, 1-1 /2 cups of carrot pulp, and more.

Yes, Carrot Pulp Brad falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
664 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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