Carrot cake is one of my favourite types of cake. It’s sweet, moist, and always satisfying. This cake even has the added bonus of being ever so slightly sustainable by using left over juice pulp from carrot juicing.
This was a trial and error recipe with the juice pulp as I had to add additional ingredients to create the same texture and moistness as normal carrot cake. I think for a first time try this gave me a pretty great result. I’ve since made it again and it’s just as good.
INGREDIENTS:
For the Cake:
- Carrot Pulp from 8 carrots
- 3 Eggs
- 200ml Sunflower Oil
- 150g Sultanas (1 cup)
- ½ Cup Walnuts
- ½ Cup Desiccated Coconut
- Tsp Vanilla Extract
- 175g Self Raising Flour
- 1 tsp Bicarbonate Soda
- 175g Muscavado Sugar
For the Icing:
- 175g Cream Cheese
- 300g Icing Sugar
- Zest of 1 Orange
- 1 tsp Orange Juice
Method:
- Mix eggs and sugar with a whisk.
- Into the egg mixture add the carrot pulp, desiccated coconut and sultanas and stir through.
- Sieve the flour into the cake batter, add the bicarbonate soda and stir.
- Splash in the vanilla extract and scatter over the walnuts. Pour in the sunflower oil and give one final big stir. Pour the batter evenly into a loaf tin that’s been lined with greaseproof paper.
- Bake on 180 degrees for 1 hour and 15 minutes.
- For the icing mix all the ingredients together and refrigerate for 3 hours whilst the cake bakes and cools. Once the cake has cooled (approx 2 hours) drizzle over. If you’re in a hurry feel free to add the icing sooner, however it’ll be a lot runnier.
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