Spiced Carrot Pulp Cake

Nina Jeanette
Jun 26, 2019
3 min read

One of my favourite things in the kitchen is finding ways to use ingredients that might otherwise go to waste.

This Spiced Carrot Pulp Cake was created after making a batch of fresh carrot juice and wondering what to do with the leftover pulp. The result was a wonderfully moist cake filled with warm spices and topped with a light coconut cream frosting.

It's the perfect example of how simple ingredients can be transformed into something truly delicious.

If you regularly make fresh juice at home, this recipe is a wonderful way to make the most of every carrot.

The Cake

Ingredients

700 g organic carrots (yields approximately 275 g carrot pulp after juicing)
150 g melted organic butter
150 g gluten-free flour (such as teff flour and rice flour)
2 tbsp maple syrup
1 dl coconut sugar
3 tsp flaxseeds
6 tsp water
5 tsp cinnamon
2 tsp cardamom
2 tsp coriander powder
1 tsp baking powder
2 tsp baking soda

Method

Prepare the Carrot Pulp

Preheat the oven to 180°C using conventional top and bottom heat.
Wash the carrots and remove the tops.
Juice the carrots and reserve the pulp.

You should end up with approximately 275 g of carrot pulp.

Transfer the pulp to a large mixing bowl.

Prepare the Flax Eggs

Grind the flaxseeds.
Mix with the water.
Leave to sit for a minute or two until slightly thickened.

Make the Batter

Melt the butter.
Add the butter, flax mixture, flour, maple syrup, coconut sugar, cinnamon, cardamom, coriander, baking powder, and baking soda to the carrot pulp.
Mix until you have a thick batter.

Bake

Line the base of a small springform tin with baking paper.
Pour the batter into the tin and smooth the surface.
Bake in the centre of the oven for approximately 45 minutes.
Allow the cake to cool completely before adding the frosting.

Coconut Lime Frosting

Ingredients

1 can full-fat coconut cream (use only the solid part)
½ lime
1 dl icing sugar (I used Sukrin Melis)

Method

Refrigerate the coconut cream overnight before using.
Open the can and separate the thick cream from the liquid.
The coconut water can be saved for smoothies or other recipes.
Add the thick coconut cream to a mixing bowl.
Whip on high speed for a few minutes until light and creamy.
Add the lime juice.
Add the icing sugar and continue whipping until smooth.

Finish the Cake

Spread the frosting over the cooled cake.
Garnish with a little shredded carrot if desired.

Nina's Tip

If you're already making carrot juice, this cake is a wonderful way to use the leftover pulp instead of throwing it away.

It's also one of those cakes that tastes even better the next day once the spices have had time to develop.

Why You'll Love This Cake

A great way to use leftover carrot pulp
Wonderfully moist texture
Warm spices throughout
Easy to make
Perfect for coffee breaks or gatherings
Topped with a light coconut frosting

Real Food for Real Life

Some of the best recipes come from simply making the most of what you already have.

This cake turns leftover carrot pulp into something delicious, proving that everyday ingredients can often become something far more special than we expect.

Simple ingredients. Less waste. Great flavour.

Enjoy!