Here is a new recipe from ''Food Processor Cookery'' by Susan Brown Draudt (HP Books) that can be made entirely in a food processor. It is a moist bread filled with carrots, pecans, pineapples, raisins and spices. The processor is a great help in grating carrots and chopping nuts, jobs that were once a chore to do. Spicy Pineapple-Carrot Bread 1/2 pound fresh carrots, peeled 1/2 cup pecan halves 2 eggs 1/2 cup vegetable oil 1 cup sugar 1 teaspoon vanilla extract 1 1/2 cups unsifted all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 drained crushed pineapple 1/2 cup raisins
Preheat oven to 350 degrees F. Grease a 9 by 5-inch loaf pan. Fit shredding disc into work bowl. Shred carrots. Remove from work bowl and set aside. Fit steel knife blade into work bowl. Process pecans until chopped into 1/4-inch pieces. Remove pecans and set aside.
With steel knife blade still attached, combine eggs, oil, sugar, and vanilla in work bowl. Process until smooth and airy, 15 to 20 seconds. Add flour, baking soda, salt, baking powder, cinnamon, and nutmeg. Process until smooth and creamy , 10 to 15 seconds, stopping machine once to scrape down sides of work bowl with rubber spatula. Pour batter into prepared pan. Stir grated carrots, pineapple, raisins, and chopped pecans into batter. Mix with a spoon until evenly distributed throughout batter.
Bake until dark golden brown, about 1 hour. Remove from oven and let cool in pan 15 minutes. Remove from pan and cool completely on rack before slicing. Makes 1 loaf. Variation: substitute 1/2 pound shredded zucchini for carrots.