My husband and I recently started juicing. We have a juice once a day and we love it. The only negative is there is so much pulp left over and it’s such a shame for it to go to waste. I started looking for ways to use the pulp instead of throwing it on our compost file. One of our favorite juices contains carrots. So naturally, I started looking for recipes that I could substitute carrot pulp for grated carrots. Here’s the story of how this version of carrot cake was born.
I found a great recipe in a cookbook titled Eet Smakelijk by the Junior Welfare League of Holland, Michigan. The title is actually a Dutch phrase meaning “Eat Well”. It’s similar to the French phrase “Bon Appetit”. This cookbook is full of Dutch and Dutch American recipes. This is the cooking I grew up with, as my mother is Dutch. With a few modifications, I came up with the recipe I’m sharing with you today.
This cake is a rich, dense cake with just a touch of icing to keep it moist. Sometimes I like nuts in my carrot cake, other times, I like to add coconut and raisins. This recipes works either way with wonderful results. To keep this on the healthier side of an indulgent dessert, this cake uses white whole wheat flour and coconut oil. Sliced thin, you can have your cake and eat it too!
Serving Size: 1
Amount Per Serving: Calories: 6933 Total Fat: 375g Saturated Fat: 285g Cholesterol: 63mg Sodium: 4196mg Carbohydrates: 811g Sugar: 569g Protein: 87g