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From the ARCHIVES: Laura’s Carrot Loaf

By Natalie Criscione

“What’s for dinner?”
“Tonight, we are having a carrot loaf.”  
“You mean carrot cake or carrot muffins, right?”  
“No, I mean a carrot loaf.”  
“I’m not following you.”  
“Ok, picture this: ‘meatloaf.’ Meatloaf. Got it?”  
“Yeah, ok.”
“Now, transfer that thought to ‘carrot loaf.’”  
“Carrot loaf…I’m trying.”


With minimal effort and high ratings, that is “What’s Cookin’” in the February 1977 edition of the Coop Scoop, a recipe that holds the namesake of one of its editors.  Have you ever heard of a Carrot Loaf?  Well, now you have.




Kitchen-tested and palate-approved! Try it as a main dish, surrounded by hot cornbread and a tossed salad (and a good red wine). Leftovers keep very well; reheat in foil to retain moisture. Let me know how you like [it]!


3 cups carrot, raw grated
3 eggs
1/2 teasp. salt
3 tablesp.  oil
1/2 cup whole wheat berries, cooked
1/2 teasp. marjoram
1/2 cup milk
1/3 cup soy grits
1/3 cup wheat germ
1/2 cup milk powder
1 tablesp. honey
pinch of nutmeg


Mix all ingredients well in a large mixing bowl. Turn into a greased bread pan. Bake 350 degrees, 50-60 minutes, or until firm in the center. Serve from pan. Makes 4 generous servings. 

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