Every time I juice carrots, I always feel like there’s so much waste in the pulp. I save some to sprinkle on my dog’s food, but o wanted to find a way to use up the byproduct.
Today I experimented with making a carrot cake. The recipe from the @testkitchen cookbook. I did have to alter the recipe slightly as I didn’t have cloves, so I just added more cinnamon and I subbed coconut oil instead of the vegetable oil. Also, I subbed in the @pushkinsbakery gluten free flour instead of their blend and added a little xanthan just for kicks.
Word to the wise if you make this recipe, you need a gigantic bowl. It was too much to mix in the mixer or my largest bowl so I used both to mix by hand at the end.
Recipe also called for cream cheese frosting, but it is quarantine time + poring rain outside and I don’t have any cream cheese in my house so 🤷♀️.
All in all, it is pretty tasty and and took about 20 minutes to prep with juicing to start and about 40 minutes to bake. Since it is just the pulp, it has a pretty subtle carrot flavor so it’s like a spice cake with carrots hidden in it.
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Gluten Free Sacramento 