This carrot cake recipe is bursting with energy because of the amount of carrot, honey and pineapple in it. Making this cake helps me to use some of the pulp left over from juicing. We have a daily routine of juicing fresh vegetables and fruit, leaving us with a lot of pulp as a byproduct. Juicing provides so much in the way of vitamins and minerals that I personally quit taking a daily multi-vitamin because taking one in addition to juicing I was getting too much nervous energy. Carrots form the base of our juice drinks, we use about seven pounds of carrots per week for two people. This leaves us with a lot of remaining pulp. We freeze the pulp and use in making soups and cakes. This particular recipe uses four cups of carrot pulp, which is about two days worth of juicing.
I always use organic vegetables for juicing, to make this cake I use all organic ingredients.
This recipe makes a large cake or you can split the recipe into two round cake pans for a layer cake. If you like traditional carrot cake with the frosting you could make this recipe that way. I do not use frosting due to the excess sugar most frostings have. To me this cake is sweet enough without icing, but then again, I tend to use less sugar than most people I know. I once took this cake to a family get-together and it was the most popular item of the day.
Because of the good amount of oil in the recipe this cake freezes very well. I like to cut the cake into pieces about two inches by three inches before freezing. If pre-cut, it is easy to just reach in and grab a piece to eat whenever you want. My favorite way to enjoy this is to pull a piece out of the freezer in the morning and pop it into the toaster-oven, heat on 350° until warm and enjoy for breakfast with a good cup of organic dark roast coffee.
With a one-hour bake time and approximately 30 minutes to put it all together you should plan on roughly one and a half hours total time to prepare this energy rich cake. Serves 10 or makes a good two-tiered cake. Do not be surprised when the batter is not wet and runny, form it into the pan the way you want it and it will come out fine.
4 cups carrot pulp
1 cup pineapple pulp
1 cup light oil, Grape Seed or Canola
1-1/2 cups honey (wildflower is nice)
3 large eggs
1 tablespoon vanilla
3 cups whole wheat pastry flour (regular whole wheat is fine)
1 tablespoon baking soda
2-1/2 tablespoons cinnamon
2 teaspoons nutmeg
1-1/2 cups chopped or crushed walnuts
1/2 cup raisins (optional)
1. Preheat oven to 350°.
2. Mix together Carrot pulp, pineapple pulp and oil.
3. Add honey, eggs and vanilla.
4. In separate bowl combine flour, baking soda, cinnamon and nutmeg. Mix together, then add wet ingredients.
5. Fold in walnuts.
6. Grease cake pan(s).
7. Bake for one hour, if in one pan it will likely take the full hour. If Using two round pans you will want to check with a toothpick after 45 minutes.
8. Allow to cool in the pan(s) for 5 to 10 minutes before removing. Place on cooling rack until almost cool. If freezing, when cake is cool enough to handle cut and place in freezer bags. Freeze the cake before it completely cools to lock in moisture.
9. Take at least one piece, place on plate, prepare a cup of organic coffee and sit down and enjoy your cake.