Carrot, Pear & Ginger Juice Pulp Cake

Sep 2

Carrot, Pear & Ginger Juice Pulp Cake with Cream Cheese Frosting

Juicing is a fantastic way to boost your intake of vitamins, minerals, and antioxidants, providing a concentrated source of nutrients from fruits and vegetables. However, juicing often leaves behind a considerable amount of nutritious pulp, which many people discard. By using this pulp to make a cake, you not only reduce food waste but also add fibre and vitamins! This Carrot, Pear & Ginger Juice Pulp Cake is a delicious way to enjoy the benefits of juicing while creating something new and sustainable from what might otherwise be thrown away - saving you money !

This cake has been a winner with guests at our monthly community morning tea and a great conversation starter about reducing food waste. Try it yourself.

Ingredients

(For the cake:)

250 grams plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
5 whole cloves, freshly ground
1/4 tsp freshly grated nutmeg
1/2 tsp sea salt
200 grams light brown soft sugar
200 ml sunflower oil
3 large free-range eggs
250 grams fresh juice pulp (from carrots, pear, and ginger) plus 2-3 tbsp fresh juice
85 grams sultanas

(For the juice:)

3 medium carrots
2 small pears
2 cm fresh ginger root

(For the frosting:)

110 grams butter, softened
100 grams icing sugar
1/2 tsp vanilla extract
300 grams cream cheese

Instructions*

1. Preheat your oven to 180°C/160°C fan and grease and line two 8-inch cake tins.

2. Mix the flour, baking powder, bicarbonate of soda, spices, and salt together in a medium-sized bowl.

3. Add the sugar and stir until combined, breaking up any lumps with your fingertips.

4. Add the eggs and oil to the dry mixture and beat well.

5. Fold in the juice pulp, sultanas adding enough fresh juice to make a soft batter consistency.

6. Spoon the mixture evenly into the prepared baking tins and bake for 30-35 minutes. Transfer to a wire rack to cool completely.

7. To prepare the frosting, cream together the butter, icing sugar, and vanilla until light and fluffy. Gently fold in the cream cheese until combined.

8. Using a palette knife, spread 1/3 of the frosting over the top of one cooled cake, top with the other cake, and spread the remaining frosting over the top (and sides, if you want). Sprinkle with a few chopped nuts for decoration.

Enjoy your nutritious and sustainable Carrot, Pear & Ginger Juice Pulp Cake!