Made with leftover juice pulp, these carrot cake cupcakes are extremely moist and perfectly delicious!
A lot of our juice business clients ask us how they can put all of their leftover dry juice pulp / pomace to use in some way other than composting. Some of our clients have gotten creative by making dehydrated snacks, including the notable Forager Organic Vegetable Chips. This recipe was created in the Goodnature Innovation Kitchen by our chef and consultant, Ari.
In this particular recipe we used the leftover pulp from a juice blend that included carrot, apple, lemon, and ginger, but you could use pulp from any sweet or semi-sweet carrot juice blend and it will likely be delicious. You may have to experiment a bit with the ingredients if your specific juice recipe doesn’t lend as well to carrot cake.
We made these into cupcakes, but you could bake them into a cake or a loaf, you will just need to extend the baking time.
Looking for a vegan option?
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|flour (all purpose)||1 1/4 cup|
|baking soda||1 tsp|
|ginger (ground)||1/4 tsp|
|salt (kosher)||1/4 tsp|
|brown sugar||1 cup|
|carrot juice pulp||1 1/2 cups||a carrot blend will work|
|vegetable oil||1/4 cup|
|apple sauce||1/2 cup|
|vanilla extract||1/2 tsp|
|cream cheese||10 oz||284 g||283 grams|
|yogurt||3 oz||85 g||85 grams|
|coconut milk||3 oz||85 grams|
|sugar||2 oz||57 g||57 grams|
Mix all ingredients with a whisk until smooth, set aside.
Preheat oven to 350˚ F
Put all dry ingredients in a bowl and add the remaining ingredients to a separate bowl.
Slowly add the wet ingredients to the dry ingredients and mix until well blended.
Pour into greased or lined cupcake tins.
Bake at 350˚ F for 20-25 minutes or until tops spring back when you touch them.
Spread the frosting over the cooled cupcakes.
These also taste great right out of the fridge. If left overnight, they get even more moist and yummy!
Can also be made into a cake or a loaf, you will just need to extend the baking time to about 50 minutes, checking with a toothpick for doneness.
You can also make 12 large cupcakes with this recipe by dispersing the batter evenly in a standard cupcake tin.
Frosting recipe is based on using a regular style yogurt. If using a thicker, Greek style yogurt, use 8 oz cream cheese, 4 oz yogurt and 3 oz coconut milk.
You can substitute the coconut milk with your favorite kind of milk, we also like using oat milk 🙂