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