Sustainable & Plant Based Carrot Cake

Do you ever wonder what to do with all of your vegetable juice pulp leftovers? What if we told you that you could make a delicious, and nutrient dense dessert with your carrot pulp? We know it sounds impossible, but over here we like to make miracles happen – especially when it comes to dessert. Looking for a beta carotene inspired treat? Check out our recipe below. The recipe is for a decadent two tier cake so for one single layer – cut down the ingredients by half. 

Cake Ingredients: 

• The pulp from 10 peeled & juiced carrots 
• 3 cups tiger nut flour 
• 1 tsp Celtic sea salt 
• 1 tsp baking powder (aluminum free) 
• 1 tsp ground cinnamon
• 1 tsp ground cardamom
• 1 tsp ground ginger 
• 1 cup date sugar (or coconut sugar) 
• 3/4 cup coconut oil OR (3/4 cup tahini & ½ cup pumpkin puree if oil free. This combo was our favorite) 
• 5 flax eggs (5 tbsp ground flax with 20 tbsp water – combine and let sit for 5 minutes) 
• 1 tsp vanilla extract 
• ¾ cup shredded unsweetened coconut 
• 10 chopped and pitted medjool dates 
• Parchment Paper 
  

Icing Ingredients: 

• 1.5 cup tahini (we like Dastony or Artisan Brand) 
• 1/3 cup dairy free milk (we used Malk Oat Milk) 
• 7 tbsp maple syrup 
• 1.5 tsp vanilla extract
• 1 tsp Celtic sea salt 
  

Cake Instructions: 

• Preheat the oven to 350
• Line two 8 inch round cake pans with parchment paper (don’t skip this step or else the cake will stick) 
• In a large bowl combine all dry ingredients (tiger nut flour, salt, cinnamon, ginger, cardamom, baking soda, date sugar) 
• Once dry ingredients are combined, dry whisk the mixture until it is lump free 
• Add in the wet ingredients (flax eggs, vanilla, coconut oil (or  tahini & pumpkin)
• Combine all ingredients again (don’t be afraid to use your hands if needed)
• Add the carrot pulp, dates, and coconut 
• Combine one more time – the batter will be dense 
• Divide the batter between the two 8 inch pans 
• Bake for 20-25 minutes or until the cake is lightly browned across the top 
• Test the doneness with a toothpick or fork – poke the cake in the center and your utensil should come out clean
• Let cool for 30 minutes 
• Transfer the two cakes onto a cooling rack 
  

Icing Instructions: 

• In a Vitamix or food processor, combine all ingredients and blend on high until smooth 
• Transfer into a bowl and get ready to smear!  (if you let the icing sit for too long it will harden and in that case, you can add more milk to create a more malleable consistency for spreading on to the cake) 
• Place 5 tbsp of icing on the center of one cake, and using a small spatula, gently spread the icing across the top 
• Place the other cake on top and pour the remaining icing over the top of the cake allowing it to drip down the sides. Use your spatula again to spread the cake across the top
  

Storing Instructions: 

• For best results, once the cake is fully cooled, place in the refrigerator for 1 -2 hours and then serve. 
• It can also be stored in the refrigerator overnight and served at room temperature for up to 3 days. 

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