Carrot Pulp Cake

I love discovering clever ways to incorporate ingredients into delicious treats. Today, I’m excited to share a recipe that transforms leftover carrot pulp into a moist cake filled with nutrients. This carrot pulp cake not only helps reduce food waste but also offers a wholesome dessert option for your loved ones.

Carrot pulp often leftover from juicing is rich in fiber, vitamins and minerals. By adding it to this recipe, we not only minimize waste but also enhance the nutritional content of our cake. By using wheat flour, heart-healthy oils and natural sweeteners like honey and applesauce, we create a guilt-free indulgence.

a slice of delicious carrot cake topped with ultra-creamy cream cheese frosting


2 cups of carrot pulp (up to 2 pounds of carrots)
1 1/2 cups of whole wheat pastry flour
1/4 cup melted coconut oil
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs
1/2 cup honey
1/4 cup unsweetened applesauce
1/4 cup Greek yogurt
1 teaspoon of vanilla extract
Half a cup each of raisins and chopped walnuts (optional)

For the Greek Yogurt Frosting

1 cup of Greek yogurt
2 tablespoons of honey
1/2 teaspoon of vanilla extract


  1. Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it with coconut oil and lining the bottom with parchment paper.
  2. In a mixing bowl, combine wheat pastry flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
  3. Beat eggs in a bowl, then add honey, applesauce, melted coconut oil, Greek yogurt and vanilla extract. Mix thoroughly.
  4. Slowly add the ingredients to the mixture until just combined. Fold in carrot pulp along with raisins and chopped walnuts if desired.
  5. Pour the batter into the cake pan. Level out the top using a spatula.
  6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
    While waiting for the cake to cool down you can start preparing the Greek yogurt frosting if you wish.
    Mix together Greek yogurt, honey and vanilla extract in a bowl until you achieve your desired consistency.

Once the cake has cooled, you can evenly spread the Greek yogurt frosting on top if desired.

Serve the cake. Any leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Prep Time: 20 minutes
Cooking Time: 35-40 minutes
Oven Temperature: 350°F (175°C)

Embracing Ingredients

One standout aspect of this carrot pulp cake recipe is its use of ingredients. Opting for wheat pastry flour or refined all purpose flour adds fiber, vitamins and minerals to the cake. Whole wheat pastry flour is lighter than wheat flour making it ideal for cakes and muffins.

Another key ingredient in this recipe is coconut oil. Unlike processed vegetable oils, coconut oil contains medium chain triglycerides (MCTs) that are easily digestible and provide energy. MCTs have been linked to benefits for brain health and weight management.

This recipe utilizes honey and unsweetened applesauce as sweeteners reducing reliance on processed sugars. Honey not only adds sweetness but also offers antioxidants and antimicrobial properties.
Apple sauce helps keep the cake moist while adding a fruity flavor.

Another key element in this cake is Greek yogurt which brings a protein and calcium boost that complements the sweetness of the cake. When used in the frosting, Greek yogurt creates a velvety texture without the need for butter or cream cheese.

Personalizing Your Carrot Pulp Cake

This carrot pulp cake recipe is versatile allowing you to customize it according to your taste preferences or dietary needs. Here are some ideas

  1. Add coconut to the batter for a hint of flavor.
  2. Replace raisins with chopped dates or dried cranberries for a taste.
  3. Choose from pecans, almonds, sunflower seeds or walnuts for added nuttiness.
  4. To make it vegan, substitute eggs with ground flaxseed mixed with water (1 tablespoon per egg). Use dairy yogurt, in the frosting. If you have a sweet tooth, consider increasing the amount of honey or mixing in mashed banana into the batter.

In conclusion, this delicious carrot pulp cake showcases how wholesome ingredients can be transformed into a delicious treat. By using leftover carrot pulp, we not only reduce food waste but also enhance our cake with additional nutrients and fiber.

The combination of wheat pastry flour, coconut oil, honey and Greek yogurt creates a dessert that you can savor without any guilt.

Next time you find yourself with some leftover carrot pulp from juicing, try out this recipe. Share it with your loved ones. Enjoy the nourishing goodness of a cake that feeds both your body and soul. Have fun baking!

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Sonia Grant

What started as a personal endeavor to protect my loves ones from the dangers of processed foods has now evolved into a commitment to share my findings with the widest audience possible. As the negative result of eating unhealthy, processed foods continues to grow, I believe that it is crucial to equip you with the information you need to make informed choices about your diet and lifestyle. Through My Nutrition Foods, I hope to to empower you to take control of your health and well-being. Information equips us with strength!

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