Carrot Tangerine Bread

Carrot Tangerine Bread, inspired from Judy's Banana Bread recipe, is full of wonderful, fresh ingredients. I took the carrot and tangerine pulp from juicing to create a healthy, delightful treat.


Friends of Pujols Kitchen,


I am a big fan of juicing! Often, I don’t do anything with my shredded pulp, but I was feeling inspired! I took the carrot and tangerine pulp from my freshly squeezed juice to make a Carrot Tangerine Bread; similar to my banana bread recipe.


If you do not have a juicer, you can finely shred the carrots and the peel of the tangerines (equal to 2 cups).



Preheat oven to 350 degrees F.


Prepare a Pujols Kitchen Glass Casserole Dish with cooking spray.


Mix all the ingredients together in a mixing bowl.


Pour the batter into the baking dish and bake for 30-35 minutes, or until knife runs clean. Enjoy!




1 box of yellow cake mix


3 eggs


⅓ cup of vegetable oil


1 cup of milk


2 cups of carrot, tangerine pulp


½ cup of golden raisins


1 tablespoon of vanilla


½ cup of nuts (optional)



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