Drain carrots well, put them in a large bowl and mash coarsely with a fork. Stir in undiluted juice concentrate, water, marmalade, oil and egg. Mix well. Dump flour, soda, baking powder and salt in a bag to combine, then mix into wet mixture just until everything is evenly moistened. Batter will be very thick; add a little more water if needed.
Put batter in a greased loaf pan and bake at 350 degrees about 30 minutes or until bread feels firm to the touch and pulls slightly away from the sides of the pan. Let bread cool in the pan 15 minutes. Turn out and serve warm (good but crumbly) or cool completely, wrap and freeze or let stand several hours before slicing.
Variation: for a sweeter bread, add 1/3 cup sugar to the flour mixture. For faster baking and no slicing, make muffins. Grease pans or line with cupcake papers and fill no more than 2/3 full. Bake about 15 minutes or until springy to the touch.
Serving suggestions: For breakfast, crumble bread into in bowls and sauce with orange or lemon yogurt. Sprinkle with broken cashews and serve. For lunch, slice bread and make peanut butter and bacon sandwiches.