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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Kabaka's Koffee Flavoured Kake

I made this cake last weekend and was sitting at the counter enjoying a piece when Kabaka decided that he LOVES coffee cake and wanted to crawl onto the counter to get a bite. This is the first human food he has tried to get. His claws were dug into my thighs and he was using all his 20lbs of weight to push against me as I tried to stop him from getting to my piece. I like the cake too, as does Corey.

Kabaka's Koffee Flavoured Kake

1 cup unsweetened almond milk
2 heaping tbsp instant coffee granules
1 tsp apple cider vinegar
2 cups flour (mine is whole wheat but I will also try with other types of gluten free flours)
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup canola oil
1 tsp vanilla

Preheat the oven to 375 degrees and lightly grease a cake tin/muffin cups/ loaf pan.

Measure out half of the milk and stir in the coffee granules. Once they have almost all dissolved, add the other half of the milk and vinegar. Set aside.

In a medium mixing bowl, mix all the dry ingredients together. Make a well in the centre and add the oil, milk mixture, and vinegar. Stir together with a metal spoon until just combined.

Pour into the prepared pan and cook until a toothpick comes out clean. Muffins are about 25 minutes. A loaf is about 40 minutes. Set your timer for 5 minutes less and check. My oven is a bit off for temperature so I set it higher and cook for about the same amount of time. You know your oven best.

When the cake is cool, you can make a coffee icing that is 1/2 cup margarine, powdered sugar, and instant coffee dissolved in a tbsp of milk. The amounts vary on the intensity of the sugar/coffee flavour that you want.

I have also made these as chocolate chip muffins and added 1/2 cup chocolate chips after mixing in the dry ingredients.

Instant Yummy Muffin/Loaf Recipe

I have been unable to resist the Chilean blueberries that have arrived at IGA this month. Not local, not organic, not seasonal, not in any way what I should be eating but I can never resist. I love blueberries in my oatmeal, as a snack, and in muffins. They are little pockets of sunshine in a grey January day.

While we are hunkered down in the snow today, I decided to make blueberry muffins (which ended up being a loaf cake as I was too lazy to find the muffin tins.) In the time it took for Corey to put a load of laundry in the wash this batter was made and in the oven. Fourty minutes later we had a yummy, not too sweet, blueberry lemon loaf.

This recipe is actually for lemon poppy seed muffins but I used blueberries instead of poppy seeds. I see no reason why you couldn't use anything that you like as inclusions such as nuts or other fruits. The lemon flavour is actually quite mild (Corey would never have guessed it was lemon flavoured) so even chocolate chips would work but check they are vegan. IGA does carry those too.

Lemon Blueberry Loaf (adapted from Moskowitz' Vegan Brunch book)

2 cups all purpose flour
2/3 cup sugar
1 tbsp baking powder
(if you want but I didn't: 5 tsp poppy seeds)
1/2 tsp salt
3/4 cups soy/almond/rice milk
1/4 cup fresh lemon juice
1/2 cup canola oil
2tsp vanilla
1 cup blueberries

In a medium bowl, mix the dry ingredients. Make a well in the middle and add all the wet ingredients. Stir gently until just moistened and then stir in blueberries. Pour into a lightly greased square cake pan/loaf tin or muffin cups. Bake at 375 for 40-45 minutes for a cake or 25-30 minutes for muffins. They are done when you insert a knife into the middle and it comes out clean. It also starts to pull away from the sides of the pan when it's done. Serve when cool (always better than fresh out of the oven in my opinion.) Mmm!