Using Fresh Pulp from Juicing

Want a great recipe for that left over pulp from juicing?
For weeks I have been saving fresh pulp after juicing my favorite morning drink at breakfast time. I just scoop out about a quarter of a cup of the pulp and mix with the juice in my cup. The rest goes into a zip lock freezer bag and popped into the freezer to be used another day.
Well, today is the day I wanted to get creative with a new recipe using the pulp frozen from last month.
One of my favorite cookbooks I enjoy using the most is “Linda’s Kitchen” by Linda McCartney given to me by my daughter-in-law. It is filled with simple and wholesome yummy recipes.
Well, the carrot cake recipe on page 172 is perfect for using up the apple, carrot, and celery pulp thawed out just this morning.
(Allow your pulp to thaw completely before using)
When choosing a recipe you might want to keep an open mind to being creative. For example, using the pulp in the main ingredients and I will be using a non dairy cream cheese in the frosting mixture.

So here you are, ready, set, go!

Carrot Cake with Cream Cheese Frosting

1 2/3 cups all purpose flour
1 cup brown sugar (dark is richer)
Pinch of sea salt
1 tsp baking powder
2 tsp ground cinnamon
3/4 cup sunflower oil (or saffola oil)
2 free-range eggs (slightly beaten)
1 tsp vanilla
2 cups fresh carrots (cooked/pureed or pulp)
1 cup chopped walnuts
2/3 cup dried shredded coconut

FROSTING
1 cup (1/2 pound) low fat cream cheese (try “Tofutti” milk free brand cream cheese)
2 cups powdered sugar
1 tbsp lemon juice (or try orange juice)

Sift dry ingredients into bowl. Add the oil, eggs, and vanilla and beat well. The mixture will be quite sticky. Beat in carrots, mixing thoroughly. Fold in walnuts and coconut.
Pour into a greased 8inch pan (or baking dish) (Try dividing batter into two 8 inch baking pans for a layer cake)
Bake at 350 F until browns slightly and knife inserted into center comes out clean.
Cool on rack.
Mix frosting ingredients and spread over cooled cake.

There you have a wholesome desert the whole family can enjoy because you used your creative side to make it your own.

Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting

Many Blessing to you all this season,
Sandi

Special thanks to Linda McCartney for her wonderful Vegan cookbook, “Linda’s Kitchen”. You are truly missed!

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