Spiced Carrot pulp and banana cake

30 Aug
I love juicing fruit and vegetables but hate to waste the left-over pulp. I Used the left over pulp from juicing carrots to make this carrot cake!
– 225g vegan butter
– 225g brown caster sugar
– 250-300g carrot pulp
– 4 tablespoons milled linseed (flaxseed)
– 4-6 tablespoon of water
– 225g self raising flour (or use a GF alternative)
– 3 teaspoons cinnamon
– 1 teaspoon ginger
– 2 teaspoons nutmeg
– 1/2 teaspoon allspice
– 2 ripe mashed bananas
– 3 teaspoons of vanilla essence
-150g raisins or dry fruit mix
-75-100g chopped dark chocolate (i used 85%)
-a little dairy free milk
– Preheat your oven to 180c.
– Mix the linseed and water together. This will replace the egg is this recipe. Let sit for a few minutes.
– In a bowl or a mixer, cream the sugar, vegan butter and vanilla. mix until sugar is dissolved.
– Add linseed mix, banana, carrot pulp and raisins and combine them.
– In another bowl mix flour with the spices and add this to the batter. Mix until well incorporated. If mix is too wet, add a bit more flour. If it is too dry, use a dairy free milk. The mix might look a little separated but this is total fine, then add chocolate and one final mix.
– Grease and line a 9” spring form bottom circle pan, and pour in the mixture. With a wet hand smooth out the service. Place in the oven and cook for 30-45 min or until a knife dipped in the center comes out clean.
this is a very moist cake. Remore it from pan, cool. Servie warm or cold with iceream or just have a slice with coffee yumm:)
– You can used a mix of brown and while flour if you wish. I used 157g brown flour and 50g white flour.
– You may also used apple pulp in this recipe. Use a 50:50 ratio.
– You can also keep extra pulp and use it for other recipes, like brownies, muffins, etc.
– The pulp will freeze for 3-6 months.
– you may if you wish add more spice, i always do i love cinnamon, ginger

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