So you got into juicing but now have mounds of pulp to deal with?
Let’s get it to some delicious use!
If you tried my Carrot Ginger Juice, I created this deliciously moist gluten free Carrot Pulp Carrot Cake recipe to use up the pulp. The ginger and apple are already in the pulp giving the cake even more built-in flavor.
Juice it. Bake it. Snap it and tag @happyeatshealthy on IG.
Happy eating,
~Monique
GF Carrot Pulp Carrot Cake
1/2 cup olive oil
1 heaping and packed cup carrot pulp
2 eggs
1 scant cup coconut sugar
1 tsp vanilla
1/4 tsp sea salt
3/4 tsp ground cinnamon
1/4 tsp ground clove
1 tsp baking soda
1 cup plus 2 tbls gf flour (I used Bob’s 1 to 1 flour)
1/2 cup pecans, chopped
1/4 cup coconut flakes, lightly chopped
Notes: There a couple things we need to discuss before you start mixing.
-> How wet is your pulp? Give it a light squeeze to get out the extra liquid. If your batter feels a little wet. add a tablespoon or two more flour.
-> Does your pulp have huge chunks? This comes down to how good your juicer is. Mine isn’t great so I had lots of large pieces. I recommend blending the carrot pulp, olive oil, coconut sugar and eggs in a blender to break it all down. You can skip this step and just mix as desired.
Preheat the oven to 325 degrees. Grease a cake pan with olive oil or line a sheet pan with parchment.
Blend the carrot pulp, olive oil, coconut sugar and eggs together (or mix in a large bowl). Stir in the remaining ingredients.
Spoon the Carrot Pulp Carrot Cake into the cake pan or onto a sheet pan and mound into a large oval shape. Bake until a toothpick comes out clean, about 40-50 mintues. Let cool for 20 minutes before cutting.
0