Carrot Pulp Cake

I love my juicer. I have a Cuisenart Compact Juice Extractor and I use it fairly often, especially for carrot juice. But I am always concerned about the pulp that is left. I hate wasting it. I know people say that there is "nothing" left in the pulp of value but it is still food and I am loathe to waste it.

Today, I created about 7 cups of carrot pulp after making juice from "ugly" carrots at the market. I decided to try two ideas with the remaining pulp. One is still drying so I'll wait on sharing that with you but the other is carrot cake. I think it's yummy. Give it a try and let me know what else you do with juicing pulp please. I doubt I'll have any favourable responses from home if I try making cucumber pulp cake or something like that!

Carrot Pulp Cake

2 cups flour (I use Spelt all the time but regular is fine)
3/4 cups sugar
1/2 tsp salt
1/2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon

3.5 cups (or so) carrot pulp from juicing
3/4 cup melted coconut oil

1/2 cup carrot juice (you could use orange too)
3/4 cup apple sauce

Raisins and Walnuts as desired

Preheat the oven to 350 degrees and grease a 9x11 cake pan or muffin tins.

In a large bowl, mix together all the dry ingredients with a large metal spoon. Mix in the carrot pulp and coconut oil. Make sure it is really well mixed.

Mix in the carrot juice and apple sauce. Again, make sure it is all really well mixed together. Add in the raisins or walnuts. The batter will feel really heavy, more like cookie batter than cake batter.

Spread in the pan. I used my hands to level it out. Bake for 45 minutes if you are making the cake. If you are making muffins, bake for 25 minutes then check that a knife in the middle comes out clean. Let cool. This cake is really orange. Maybe the orange juice would change the colour?













Now, if you want vegan icing, this is the best recipe ever.

1/4 cup tofutti cream cheese
1/4 cup vegan mayo
2 cups powdered sugar
1 tsp vanilla
1-2 tsp lemon juice as desired

Mix the icing sugar, cream cheese, mayo and vanilla together. Add 1 tsp lemon juice then taste. Add more lemon juice as desired. Spread on cooled cake.

I cut the cake in two and layered it. There was enough icing to do this.

Keep the cake refridgerated. Because it is so moist, it will quickly become "wet" and ferment.







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