Chef Babette’s Carrot Cakes
Persons
6
When I gave up dairy, I needed to rethink how I would make one of my favorite desserts—carrot cake. With this recipe, which takes advantage of leftover carrot pulp and carrot juice, I can confidently say we nailed it. People line up outside my restaurant every time I make it.
Ingredients
• Preheat oven to 350°F (180°C)
• 6-cup (1.5 L) mini Bundt cake pan, lightly greased
Cakes
1 cup buckwheat flour 250 mL
1/2 tsp baking powder 2 mL
1/2 tsp sea salt 2 mL
1/2 tsp alcohol-free organic vanilla extract 2 mL
1/2 tsp ground cinnamon 2 mL
1 1/4 cups carrot juice 300 mL
1/2 cup raw agave nectar 125 mL
6 tbsp coconut oil, melted 90 mL
1/4 cup carrot pulp 60 mL
1/4 cup diced pineapple 60 mL
1/4 cup raisins 60 mL
1/4 cup walnuts, chopped (optional) 60 mL
Frosting
1/2 cup pineapple chunks 125 mL
2 tbsp carrot juice 30 mL
1/2 cup soaked and rinsed cashews 125 mL
1 1/2 tbsp carrot pulp 22 mL
1/2 cup raw agave nectar 125 mL
1/2 tsp sea salt 2 mL
1/2 tsp alcohol-free organic vanilla extract 2 mL
Instructions
1. Cakes: In a large bowl, whisk together flour, baking powder, salt, vanilla and cinnamon. Add carrot juice, agave nectar, coconut oil and carrot pulp; stir until just combined. Fold in pineapple, raisins and walnuts (if using).
2. Fill each compartment of prepared pan three-quarters full (so cakes have room to rise). Bake in preheated oven for 30 minutes or until a toothpick inserted in the middle of a cake comes out clean.
3. Remove from oven and let cool completely in pan.
4. Frosting: Meanwhile, in a blender, combine pineapple, carrot juice, soaked cashews, carrot pulp, agave nectar, salt and vanilla. Blend at high speed until smooth. Cover and refrigerate for 30 minutes before frosting cooled cakes.
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