Interested in knowing how to substitute juicing pulp in your favourite carrot cake recipe? It’s easier than you think!
You’ve heard all about my Kuvings juicer. It’s the B6000 Whole Slow Juicer and it’s become my new best friend. I’ve been tossing all kinds of fruits and vegetables in the juicer this summer and feeling great about all that extra healthy nutrition I’ve been getting. I’ve given you my 3 favourite juicing recipes, and I’ve told you about my favourite features of the B6000.
One of the main reasons I love it? I can do things like this:
Toss in an entire apple! Or a beet. Or a handful of carrots or celery. You get the picture. Basically all sorts of healthy fruits and veggies go in the top, and then glasses of delicious and nutritious juice come out the spout. It’s juicing heaven.
I especially love how the Kuvings B6000 is easy to set up and clean. I wanted to be able to juice frequently, and I knew it would never happen unless the process was quick and easy. The ingredient prep is fast – I just make sure to cut any hard veggies like carrots into sticks, and any fibrous veggies into 4” lengths. I alternate the veggies when I feed them through, and I’ve never had a problem with jamming. The 3” wide feed tube is one of my favourite features, because it makes the process go quickly. And the juicer comes with a cap over the spout that helps keep my counters clean. Another great bonus? It comes with a special cleaning brush that makes cleanup a breeze.
When I juice, I don’t worry about following an exact recipe. I just go through my fruit and veggie bin and use what I have. It’s often a combo of some green veggies, green apples for sweetness, and a touch of lemon, ginger, and mint to really spark things up. Plus anything else I have handy. And it always tastes amazing!
One thing that I’ve been working on is finding good ways to make use of the juicing pulp that I’ve been creating. It’s like doubling my benefits! One thing I like to do is mix some pulp into compatible recipes. It can be added to soups, stews and pasta sauces, quickbreads and muffins, burgers, and meatloaf. You can even bake it into dog treats!
But, by far, the best way I have found to use it up is to bake it into delicious cakes! Juice pulp made from veggies like carrots and beets is easy to add to cakes, and provide an added boost of moisture, fiber, and nutrients. And juice pulp made from most fruits is even easier to integrate.
I experimented with my favourite carrot cake recipe, a long time winner that the whole family loves. I shared the original recipe in my Apology Cake post. I’m happy to say the family didn’t even notice the change!
Carrot juice pulp is drier than whole carrots, so some modifications needed to be made to the recipe. I experimented with proportions and found that I could make a direct substitution of juice pulp for carrots in my recipe as long as I added applesauce for moisture. I added 1 part applesauce for 4 parts of carrot pulp.
You might notice here that the carrot pulp is a little pink. That’s because I juiced beets as well. I kept the pulp separate for this recipe, but have experimented since to find that mixing some other compatible vegetables with your carrot pulp works fine too. It all comes out tasting great in the end.
The verdict from my very picky family is that the recipe tasted just as great as the original! They’re a tough crowd when it comes to their favourite recipes, so I know that next time we have a craving for carrot cake, I’ll be pulling out my juicer first. That way, I can have a nutrition boost before I eat my cake! That would make it OK to have a second piece, don’t you agree? 😉
Juicer Pulp Carrot Cake
2 cups unbleached all-purpose flour
2 cups granulated sugar
2 tsp. baking soda
2 tsp. ground cinnamon
1 cup corn oil
3 eggs, lightly beaten
2 tsp. vanilla extract
1 1/3 cups carrot juicer pulp
1/3 cup apple sauce
1 cup chopped walnuts
1 cup shredded coconut
3/4 cup canned crushed pineapple, drained
Cream Cheese Frosting (recipe follows)
Confectioner’s sugar for dusting
Preheat the oven to 350 degrees F. Line a 13 X 9-inch layer cake pan with waxed paper, and grease the paper.
Sift the flour, sugar, baking soda, and cinnamon together in a large bowl. Add the oil, eggs, and vanilla, and beat well. Then fold in the carrot pulp, applesauce, walnuts, coconut, and pineapple. Pour the batter into the prepared pan.
Place it on the middle rack of the oven and bake until the edges have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, 1 hour.
Cool the cake in the pan for 10 minutes. Then invert it over a cake rack and unmold, remove the waxed paper, and continue to cool for 1 hour.
Frost the top and sides of the cooled cake with cream cheese frosting, and dust the top with confectioner’s sugar.
Cream Cheese Frosting
frosting for a 13 X 9-inch cake
4 oz. cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1 1/2 cups confectioner’s sugar
1/2 tsp. vanilla extract
Juice of 1/4 lemon
Cream the cream cheese and butter together in a mixing bowl.
Slowly sift in the confectioner’s sugar, and continue beating until fully incorporated (there should be no lumps). Stir in the vanilla and lemon juice.
Note: Sometimes I double the amounts of frosting for a thickly frosted cake
Many thanks to Kuvings for providing the juicer for review. Please note I did my own research and reached out to them. All opinions are my own.