Turn every last bit of your carrots into something delicious! This moist, spiced Carrot Pulp Cake makes the most of your ingredients, transforming fresh carrot pulp into a rich, wholesome treat topped with a silky labneh cream.

Ingredients

  • 3 Eggs
  • 1 Cup Sugar
  • 3/4 Cup Vegetable Oil (Olive Oil Works Beautifully)
  • 1 Cup Kefir (or Yogurt/Milk)
  • 1 Cup Carrot Pulp + ½ Cup Carrot Juice (or Grated Carrot)
  • 1 Cup Crushed Walnuts
  • 1 Dessert Spoon Cinnamon
  • A Pinch of Salt
  • 2 Cups Flour
  • 1 Packet Baking Powder

Instructions

  1. Juice your carrots with the Kuvings AUTO10S to get fresh carrot juice and pulp in one go — nothing goes to waste. 
  2. Beat the eggs and sugar until light and fluffy
  3. Fold in the remaining ingredients and pour into a baking pan.
  4. Bake at 180°C (355°F) for 50–55 minutes, or until a toothpick comes out clean.
  5. Top with a quick labneh cream — labneh, powdered sugar, and milk whisked together 

Recipe and photo by @devrimshomekitchen

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