I really enjoy juicing. It’s so healthy for you too. When I do juice, often times I will save the pulp and use it later in baking. I juiced kale, carrots, zucchini, and beets a couple of weeks ago, and (naturally) saved the pulp. I sealed it up in Zip-loc freezer bags, and defrosted a bag this morning so I could use it in my baking. I decided to bake a carrot cake, which really became an “Everything but the kitchen sink” cake. It is YUMMY! In fact, I’m eating a slice even now, as I blog!
I hate to eat alone, so, I thought I’d take a break and blog you the recipe! If you get started, you’ll be done in an hour…
Organic Everything but the Kitchen Sink Cake
INGREDIENTS:
Coconut spray (Trader Joe’s) for greasing the pan
2 cups organic, unbleached flour
2 cups organic raw sugar
1 tablespoon cinnamon
1 teaspoon celtic salt
2 teaspoons baking soda
2 teaspoons baking powder
4 large eggs
2 teaspoons organic pure vanilla extract
1 1/2 cups canola or grape-seed oil
1 pound fresh or thawed vegetable pulp (or grated carrots)
3/4 cup chopped pecans or slivered almonds
1/2 cup organic white raisins
1/2 cup organic cranraisins
LET’S GET BAKING!
Preheat your oven to 325 F. Heavily butter/spray and flour 2 round 9-inch cake pans, tapping out the excess flour. Set aside.
Place the flour, sugar, cinnamon, salt, baking powder, and baking soda in a mixing bowl and whisk together until fully mixed.
In a smaller mixing bowl, mix together the eggs, oil and vanilla. Add this mixture to the dried mixture and stir completely.
Add the pulp (carrots), nuts, raisins and cranraisins and stir to combine.
Evenly divide the batter between the two prepared cake pans. Bake the cakes until a toothpick is inserted in the center and comes out clean. It should take about 50 minutes.
Remove the cakes and cook on racks until completely cool. Frost if you like!
THE FROSTING
INGREDIENTS:
1 cup (8 oz.) cream cheese, softened
8 tablespoons (1 stick butter or Earth Balance), softened
4 cups confectioner’s sugar, sifted
1 tablespoon pure vanilla extract
1 tablespoon almond milk
Place the cream cheese and butter in a medium-size bowl and beat with an electric mixer until very smooth and creamy. Usually this takes about 3 minutes. With the mixer running on medium speed, slowly add the confectioner’s sugar. You can add less sugar to begin with. You kind of have to watch the consistency of the frosting as you go. Add the vanilla and beat until combined.
Once the cakes have cooled, frost the middle of the cake first, and then do the rest!
Voila! This is a great way to sneak veggies into a kids diet, who normally will have nothing to do with them. Just FYI!
Enjoy!
Mixing all of the ingredients together
Cooling on the rack!
Frosted Yumminess!
TASTE...and See 