Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
18 Jul

Carrot Walnut Bread

carrots2Worker Bee here – bringing you another weekend Primal recipe. This time it’s all about modern foraging for a simple, creative summer dish.

The weekend at Mom’s was long and full of summer picnics, food served trough-style in big aluminum pans, set out for questionably long periods of time in the hot summer sun; food that looked about as uncomfortable and sweaty as we all were sitting packed beside one another on tight picnic benches under someone’s backyard tent.

The only clearly edible options at the summer smorgasbord were the ones I felt least safe tasting – the pulled pork, the burgers looking a little off-color, even whilst mingling under their protective grill lids. I spent the majority of the time at the outings sipping cups of iced water, picking at plates of raw vegetables and watching other people pump the keg and eat potentially E-Colied food with their bare fingers.

Once it was all over, and I was at home again, I rooted through the pantry – the bags of raw nuts, the bowls of fresh garden vegetables – ready to try my hand at some satisfying combination of my tasty findings. In my ravenous reconnaissance I’d caught sight of about 2 lbs of carrots, a pound of green beans*, a few eggs, and some organic fresh-churned butter. And the most fantastic kitchen tool of all – a food processor I had forgotten was there.

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With the idea for a carrot soufflé rapidly coming together in my mind, I pulverized the nuts into a flour and then poured it into a pool of melted butter and whisked eggs, and watched it not be, but really really look like, regular white flour.

carrots1

What I ended up with in the end was something completely non-carrot soufflé but still completely edible. (I would know, as I ate half of it myself.) The simple four-ingredients had turned into quite a nutty cake, reminiscent of Jewish Mondel Bread without the dried fruit.

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The carrot-walnut bread can stand alone as a sufficient main course. I paired mine with a nice crunchy pile of steamed green beans*.

While summer is not a time for very serious food or complicated cooking, it is more than just hamburgers and hot dogs. I say this as, beneath a backyard tent, I pick up a slice of carrot walnut pie with my fingers and take another delicious bite.

Ingredients:

1 cup plain raw walnuts (or pecans)
1 lb carrots, diced
½ to ¾ stick organic fresh butter
3 eggs

Directions:

Preheat oven to 350 F. In food processor, pulverize the walnuts to a crumbly flour. Transfer to a separate bowl. Pulverize the carrots in the food processor until more like a puree than shredded carrots.

In a small bowl, microwave the butter until melted (but do not overheat). Whisk the eggs in with the butter until well mixed. Gradually add the carrots and walnut flour.

Pour into a lightly greased pie plate (or other casserole dish if preferred) and bake for 35-40 minutes.

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*Note from Mark: Though I’ll occasionally have the odd snow pea in a salad or green bean in a mixed veggie side I generally avoid them. Sauteed asparagus or some other green veggie would make a great Primal substitute here. If you’re interested to learn more about the debate on peas and green beans check out this forum discussion and add your own thoughts to the debate.

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. What not even a dash of nutmeg?! Or any fragrant spice?
    Sounds like a great recipe, I will try it for sure, with a little spice.

    AndreaC wrote on July 18th, 2009
  2. Mark…
    I love your sight and all the amazing information you convey. I have to admit though that I was a bit suprised by the use of ‘microwave’ in this recipe…

    Loren wrote on July 18th, 2009
  3. Sounds yummy! It makes me nostalgic for my grandmother’s carrot bread–I think this will make a good exchange! I might try shredding some of the carrot rather than pulverizing all. Can’t wait to try it.

    Catalina wrote on July 18th, 2009
  4. Aren’t those pecans in your picture?… Looking forward to trying the bread tonight.

    Justin wrote on July 18th, 2009
    • I tried it with both walnuts and pecans (pictured). It works with either and would probably work with other nuts as well. I preferred the way the walnut version turned out.

      Yes, added spices and maybe a little sweetener would be nice additions. This is just a good starting point for many variations. (Added dried fruit maybe, too?)

      Wow. Didn’t see the food snob reaction coming. Give me a good hunk of meat any day. But seriously, you must have had to have been there to understand. I’ve been food poisoned after eating just such a meal so I’m particularly sensitive to this type of scenario.

      Worker Bee wrote on July 18th, 2009
  5. Can’t say I’ll be trying this one. It does set some wheels in motion, though, I think I’ll be experimenting with using carrot as an ingredient. Maybe I’m on crack, but I have a picture in mind right now with shredded carrot, ground lamb, maybe vaguely Afghani spice…

    I take it the new Worker Bee is a current or recovering vegan?

    Kim wrote on July 18th, 2009
  6. My inner Grok says those are pecans.

    Steven Schadinger wrote on July 18th, 2009
  7. Okay…well you’re still alive. Sorry you had to eat at your Mother’s. How many people were taken to the emergency room? I’m a Mother. Mostly primal for about 12 years. Tennis player. Love my family, love my food (probably the same as yours). You are a food snob. Sorry to be so blunt.

    joan wrote on July 18th, 2009
  8. I have the same things to say – those nuts in the pic are pecans, even though I am sure the walnuts work….. and you are a food snob. Unless the pulled pork sat out for hours or was covered in sugary BBQ sauce, it was perfectly safe to eat. Same about the burgers – 160 degrees can still be a little pink. Or, gods forbid, you could have thrown it back on the grill for a little bit.
    Eat some meat! It’s good for you – certainly better than those green beans! If you’re worried about it, next time offer to get the meat yourself so you know what you’re eating!

    Anna wrote on July 18th, 2009
  9. Oh please! I doubt worker bee is a “food snob”. Maybe worker bee is more aware of where that actual bbq meat came from in the first place. Maybe worker bee doesn’t eat a lot of beef to reduce his/her negative impact on the environment. Maybe worker bee has seen the movie “Food, Inc” or actually researched where 99% of the meat Americans eat is actually coming from. After seeing a field of cows standing shoulder to shoulder, knee deep in their own manure, feeding genetically modified corn (not grass!), being slaughtered and then sprayed down with annomia to reduce the amounts of E.coli, well…I’m not sure I want to be eating a lot of beef anymore either

    Lauroo wrote on July 19th, 2009
  10. Wow rough day for worker bee…I think the recipe looks delicious, and may try it with pecans rather than walnuts because I like them better. I’ve gotten food poisoning from eating food that was sitting out too long at family picnics as well, so I understand the caution. And sometimes when you’re starving and your good meat is in the freezer, you gotta just use some nuts to fill you up! Thanks for another good recipe, I really appreciate seeing new food ideas here.

    hannahc wrote on July 19th, 2009
  11. I believe worker bee is free to be…and eat whatever (s)he chooses. I believe that choice should be left to others also. Would food elitist be a more acceptable description?

    joan wrote on July 19th, 2009
  12. I apoligize. I jumped in with a gut reaction. The recipe looks great and was not part of my reaction. I don’t feel kindly to those who try to feel good about themselves at the expense of those they appear to hover above.

    joan wrote on July 19th, 2009
  13. yum … just yum :).. .I am making this – would be good for breakfast ???

    liz jaeger wrote on July 20th, 2009
  14. I made this last night. I’m not much of a baker and mine dosn’t look exactly like the picture but it tasted ok. I probably should have baked it longer because it was still a little wet inside. None the less I topped it with a light layer of cream cheese and some diced up dried apricots and it made a nice little dessert like treat.

    kjake55 wrote on July 20th, 2009
  15. I am going to try this tonight with egg whites and replace the butter with 1/2 applesauce, 1/2 extra virgin olive oil. Any other suggestions?

    Clean Eater wrote on July 20th, 2009
  16. Haha. Lame comments about Worker Bee being a food snob. That’s not even what a food snob is. A food snob is someone who is SUPER into fine dining. They are also known as “foodies.”

    Before consuming food, EVERYONE should always attempt to determine where it came from, how sanitary it is and any potential risk factors. Surely Grok did the same. Without modern medicine, you think Grok was just pickin’ up any ol’ piece of meat and throwin’ it down the hatch? He knows of diarrhea and death.

    Even Anthony Bourdain recommends taking a cautious stance when considering food made by others. He goes on and on about this in his book Kitchen Confidential.

    Plain and simple, this recipe looks great. I am interested to know if olive oil can be used in place of butter or will is mess the consistency up? Maybe half butter half oil?

    Thanks.

    Matt wrote on July 20th, 2009
  17. Perhaps two pieces of this bread could be used as the bun for a burger in the middle!

    Or you can spice it up and convert it to a dessert with some cinnamon/nutmeg or something.

    I certainly wouldnt eat this with for dinner with green beans on the side.. Looks seriously bland.

    YellowChicken wrote on July 20th, 2009
  18. Did y’all not read the article carefully or something? Food sitting outside in the hot sun for questionably long periods of time… the burgers had turned colors… sounds smart not to eat it to me. MEAT out in the HOT sun for LONG periods of time (especially in incubator conditions… under a glass for pete’s sake!) is bad juju. period.

    Leanne wrote on July 20th, 2009
  19. not glass… but a lid where heat builds and builds…

    Leanne wrote on July 20th, 2009
  20. “Haha. Lame comments about Worker Bee being a food snob. That’s not even what a food snob is. A food snob is someone who is SUPER into fine dining. They are also known as “foodies.” ”

    I define a food snob as somebody with an elitist attitude that is convinced that the way they eat is vastly superior to others and when placed in social gathering of food consumption, rather than participate, they just sit there and sneer at the way others eat.

    And Anthony Bourdain recommends caution but if you’ve ever watched an episode of ‘No Reservations’ you’ll know how Tony gets down.

    YellowChicken wrote on July 20th, 2009
  21. Great recipe Worker Bee! Ignore these haters: how almost hypocritical…to be frequenting a blog focused on The PB and calling you a “food snob”. Uhh, aren’t we ALL to some degree here?

    What’s next? Calling someone a “cheater at fitness” because they do compound exercises instead of isolation exercises?

    Dan Ware wrote on July 20th, 2009
  22. Hey ! Thanks for this recipe, It’s amazing !

    As some people above said, don’t listen to those guys. They don’t even deverse taking time to read them.

    Keep up the good work !

    David wrote on July 20th, 2009
  23. i think the thing some were taking issue with was the snarky attitude. if you go to a gathering, eat or don’t eat the food offered (without expounding for hours in a BORING way about your way of eating, or why you are not eating what is graciously being offered), but no need to gripe later in a superior air. be grateful for what is offered to you, whether or not you choose to accept it. no need for the “i’m better than all these dumb slobs i am related to” narrative, just give the recipe.

    gionta wrote on July 21st, 2009
    • Thank you for understanding, and saying it better than I did.

      joan wrote on July 22nd, 2009
  24. Just fyi…but I completely understand why worker bee didn’t want to eat the meat at the bbq. E.coli and food poisoning are serious issues at BBQs. I got sick, like disease sick, when I was a kid from a bad hamburger at at bbq. I was intensive care at the hosptial for 3 weeks. I was on dialysis the whole time. I could have died….so you guys should be a little less judgemental.

    Liz wrote on July 22nd, 2009
    • if you actually read my comment, nowhere did i say workerbee should have eaten the poisonous food they were apparently serving at the BBQ. i merely suggested she/he be more gracious about declining the food. those are two separate issues. nuff said.

      gionta wrote on July 25th, 2009
  25. This looks really tasty. I imagine to make a sweetened version you can add grated apples along with cinnamon and nutmeg.

    Helen wrote on July 22nd, 2009
  26. I tried this recipe & added in a sprinkle of nutmeg. It sure is rich! I cut the panful into 16 pieces & they’re still too big. Plenty sweet enough, too – the carrots I used were sweet and the walnuts were pretty fresh. I plugged the data into Fitday, though, and about fainted when I saw the calorie counts. Unfortunately, with the all the carrot, the carb counts are way too high for me to eat this with any regularity, but it’s a lovely treat! Thanks, Mark!

    Oh, and about that BBQ – I think you were very smart to avoid food poisoning like you did. I’d do the same, and have!

    Mary wrote on July 23rd, 2009
  27. I am baking this now, and added a bit of cinnamon, a splash of vanilla, and a handful of raisins. It smells divine!

    Melissa wrote on July 28th, 2009
  28. Unrelated, sorry I would like the recipe for the primal custard I saw on this webpage. Thanks

    caralynn1218 wrote on July 28th, 2009
  29. Just made the carrot-walnut bread for breakfast using walnuts, local organic carrots, local organic eggs, (I’m lucky to know people locally who own a small farm that sell their extra eggs, goat cheese, veggies, fruit, etc.) and added a little cinnamon, pumpkin pie spice, nutmeg, and baking soda. It came out surprisingly light and fluffy. Baked at 350 degrees in a convection oven for 30 minutes and turned down to 300 for 10 more minutes. I would add some raisins next time. Also, ended up sprinkling a little cinnamon/sugar mixture on top after eating it as is out of the oven. It was delicious with my cappuccino! I recommend this recipe and will try it again with the tweaks suggested above. Thank-you WorkerBee…

    Michael wrote on July 29th, 2009
  30. I made this last week. I love this recipe because it brings so many ideas! Anyway, it came out good. But, I’ll definitely add some granulated splenda next time (lol). That way, it will be a carrot-walnut cake! The way it turned out had no sweetness at all. :(

    Thanks for posting this. I’ll try it with coconut too! :)

    Vee812 wrote on February 19th, 2010
  31. Today, I matched your proportions but I originally made this wilth 2 cups of carrots in a 9″ pan. That it was taller and moister than the batch I made today. Give it a try.

    MichaelS wrote on August 31st, 2010
  32. What exactly counts as a stick of butter? How bout that in cup form?

    John Gallant wrote on September 24th, 2010
  33. i think the thing some were taking issue with was the snarky attitude. if you go to a gathering, eat or don’t eat the food offered (without expounding for hours in a BORING way about your way of eating,

    basketball jordan shoes wrote on December 24th, 2010
  34. This is amazing bread, so filling. Instead of usual carrots I’ve used purple carrot and beetroot. Oh it was something!!!!!!!!

    Lya wrote on August 17th, 2011
  35. The texture of mine is like a quiche. I used the 3/4 stick of butter. I think that flavor is overpowering. I recommend sticking to 1/2.

    Has anybody tried doing this thinner, like 1/4 inch? I got 3/4 inches with a pie plate sized baking bowl. I’m thinking it’ll be crispier if thinner, but I’d like to know before I try it again.

    Dennis wrote on September 14th, 2011
  36. Sounds yummy! It makes me nostalgic for my grandma’s carrot bread–although not exactly paleo nutrition! I think this will make a good change! I might try grating the carrot rather than pulverizing it all. Can’t wait to try it!

    Alyssa R wrote on March 7th, 2012
  37. What constitutes a stick of butter. I need weights in grammes or ounces, I’m British!!

    Terri wrote on August 5th, 2013
  38. Can someone please reply. I’m desperate to make this bread and I would like to put in the right amount of butter, but I just don’t know how much a stick of butter is. What is it in grams? Help

    Terri wrote on August 6th, 2013
  39. Its ok i googled it. For those who don’t know, each stick weighs 110 grams.

    Terri wrote on August 6th, 2013

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