Adventures with Carrot Pulp (Crackers + Cake)

I’ve been juicing like mad. If you follow me on Twitter you know I almost always tweet out my daily green juice.  Monday I posted a split pea soup recipe using a green juice base (instead of veggie stock).

All this juicing means I end up with a lot of veggie pulp. Last week I intentionally juiced a big glass of carrot juice specifically for the pulp. I had things I wanted to try.

I made these crackers

On their own, they were a bit bland but with a dollop of humus, quite yummy!

I moved from crackers to dessert.  A Twitter friend, Amy, shared a link to a raw carrot cake muffin recipe and I was intrigued.  I lightly modified the recipe and came up with this.

Raw Carrot-Banana Cake (adapted from Healthy Simple Living)
Serves 4 – 6

PRINTABLE VERSION

INGREDIENTS

*3/4 c pecans
*4 medjool dates, pitted and diced
*1.5 c carrot pulp
*1/2 c shredded coconut
*1.5 tsp flax seed oil
*1.5 Tbsp ground flax seed
*1 small, ripe banana
*Dash cinnamon
*Dash of nutmeg

METHOD

Pulse pecans and dates in the food processor using the “S” blade. Add the remaining ingredients and pulse again until a “dough” forms.

Transfer “dough” to ramekins, filling each half-way. (I only found two small ramekins — where did the other two disappear to?! So I took the remaining dough and added it to a larger “ramekin” style bowl.)

Dehydrate on 145F for one hour. Reduce to 105F for another 3 hours. Flip the cake out of the dishes directly to the dehydrator screen and dehydrate for 4 more hours.

I made this incredible frosting and spread it on the carrot-banana cake.

This dessert was delicious!  Even the omnivore husband loved this raw, vegan cake!

I first read about using pulp from Gena (she mashes avocado in carrot pulp and adds a squeeze of lemon. YUM).  Now I know I can make crackers and cakes.  I have tons of pulp left over from juicing each week and would love more ideas. How do you use pulp?

Tagged as: carrot cake, carrot-banana cake, green juice, raw, vegan