Carrot Pulp Cake Recipe
After juicing carrots, save, measure, and freeze the pulp. If you’re making carrot/pineapple juice save the pulps separately, so measuring each for a recipe is easier.
Ingredients/ High protein, low sugar, gluten free
1 cup coconut oil
1 cup maple syrup
½ cup honey
4 eggs (room temp and separated)
2 cups sprouted spelt flour
½ cup millet flour
½ cup amaranth/quinoa flour
½ teaspoon pink salt
2 teaspoons ground cinnamon
½ teaspoon allspice
¼ teaspoon nutmeg
1 teaspoon baking soda
2 teaspoon baking powder
(make your own baking powder with 2 Tbs cream of tartar, 1 Tbs baking soda, and 1 Tbs. cornstarch)
2 teaspoons vanilla extract
2 cups cooked or frozen carrot pulp (make carrot soup first and strain!) Using fresh carrot pulp hasn’t
worked for me, if it works for you, please let me know how.
Directions
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 8x14 rectangular cake pan.
2. In a large bowl, cream coconut oil, maple syrup, vanilla, and honey till smooth. (You’ll be adding everything into
this bowl)
3. Separate egg whites from yolks. Place separated egg whites in a bowl 3x’s bigger than you need. Place yolks in
a bowl twice the size of the volume of yolks. Beat egg whites till stiff, leave aside. Beat egg yolks till light yellow.
Set aside.
4. Add egg yolks to the sugary oil mixture. Fold and Hand mix.
5. Sift together the flour, salt, spices, baking soda and baking powder. Add flour mix in small amounts to the cream
mixture. Stir in the carrot pulp (add walnuts/raisins/dried cranberries, if desired). Finally, fold in stiff egg whites
slowly and carefully.
6. Pour gently into greased and floured baking pan, smoothing batter to the edges and corners of the pan.
7. Bake for 60 minutes in the preheated oven. Test for doneness with a toothpick in the middle of the cake. When
it comes out clean, cake is ready. Avoid opening and closing oven door to check. Aromas will be strongest mid baking and ween toward the end of baking.
Allow cake to cool completely as it is crumbly if cut warm.
This recipe has been adapted from Jack LaLanne’s Easy Carrot Cake in Recipes for Healthy Living
