Carrot Cake (made with carrot juice pulp)

Name: Carrot Cake (made with carrot juice pulp)
Cuisine: American
Ingredients: INGREDIENTS; CAKE; 1 1/4 cups liquid coconut oil; 1 3/4 cups coconut or brown sugar; 1 teaspoon vanilla extract; 4 large eggs; 1/2 teaspoon sea salt; 1 1/2 teaspoons ground cinnamon; A generous dash of fresh ground nutmeg (optional); 2 teaspoons baking soda; 2 cups all-purpose flour; 3 cups of carrot juice pulp (I use the leftovers from this recipe; see notes if you don’t have juice pulp); 1 cup coarsely chopped pecans or walnuts (optional); 1/2 cup coconut flakes (optional); 1 recipe of this vegan cream cheese frosting

8 steps

An easy carrot cake recipe that is delicious, decadent and sustainable! The secret ingredient? It's made with leftover pulp from carrot juice! Not only does that give this cake a super moist texture and a rich depth of flavors, it's also a great way to use up something that normally would just get t

Updated at: Sun, 14 Jan 2024 18:40:32 GMT

Ingredients

0 servings

cake

1 ¼ cupsliquid coconut oil

1 ¾ cupscoconut sugar

or brown

1 teaspoonvanilla extract

4eggs

large

½ teaspoonsea salt

1 ½ teaspoonsground cinnamon

nutmeg

fresh ground, optional

2 teaspoonsbaking soda

2 cupsall-purpose flour

3 cupscarrot juice pulp

I use the leftovers from this recipe, see if you don’t have juice pulp

1 cuppecans

coarsely chopped, or walnuts, optional

½ cupcoconut flakes

optional

1 recipevegan cream cheese frosting

Instructions

Step 1

Preheat your oven to 350 degrees. Grease two 9-inch round cake pans (I use coconut oil for mine) and set aside.

Step 2

In a large bowl, whisk together the oil, sugar, vanilla and eggs until combined. Next, whisk in the salt and spices. Lastly, whisk in the baking soda.

Step 3

Use a rubber spatula to fold in the flour. Then add the carrot juice pulp and nuts and coconut (if you’re using them), and gently fold them in just until incorporated.

Step 4

Divide the batter evenly between the prepared cake pans. Bake until the tops are springy to the touch and a knife or toothpick inserted in the center comes out clean, 45-55 minutes.

Step 5

Cool the cakes in the pans for 15-20 minutes, then gently remove them to a baking rack to allow them to cool completely.

Step 6

Once the cakes have cooled completely, transfer one to a serving dish. Frost with half of the frosting, gently place the second cake layer on top and frost with the remaining frosting. I like to keep mine as a naked cake, but feel free to coat the sides with icing, as well. Decorate with flowers, nuts or whatever else you like, slice and serve.

Step 7

NOTES

Step 8

If you don’t have carrot juice pulp, you can use 3 cups of finely grated carrots or, if you’d like pineapple in your cake as well, use 2 1/2 cups finely grated carrot and 1/2 a cup of crushed pineapple. Be sure to add 1/2 teaspoon of ginger powder, as well.