Carrot Cake Recipe From Scratch ( Easy - No Icing ) Made With Carrot Pulp

CARROT CAKE RECIPE is presented in this video. I show how to make this easy carrot coffee cake from scratch with leftover apple and carrot pulp from juicing - It is a great idea to reuse them after juicing. This homemade recipe is very simple and easy mainly due to the fact that there is no icing and frosting. It has some healthy ingredients like honey, walnuts, aromatic spices and coconut oil and also flour used here is the whole wheat type and not the regular - white and fiberless one. Therefore for sure I can claim that it is a healthier version than the mainstream one. There is a complete list of ingredients and preparation & baking instructions below for this homemade carrot cake dessert. So let's bake! Ingredients needed: 3 1/2 cup carrot pulp (from making a carrot juice) 1/2 cup apple pulp (from making an apple juice) 1 cup coconut oil 3 eggs 3 cups whole wheat flour 1 1/2 chopped walnuts 1 cup honey 1 tbsp baking soda 2 tbsp cinnamon 2 tbsp nutmeg 1 tbsp vanilla extract Cooking (baking) instructions: 1) Place carrot and apple juicing pulp in the mixing bowl. Add other wet ingredients like honey, coconut oil, vanilla extract and eggs. Combine all wet ingredients. 2) Place whole wheat flour in a separate bowl. Add baking soda, cinnamon, nutmeg and crushed walnuts. Mix all dry ingredients. 3) Slowly start adding dry ingredients to the bowl with wet stuff. Mix everything well until everything is well combined. 4) Grease the springform pan using coconut oil. 5) Transfer mixed cake batter to the baking pan. Level the surface. 6) Preheat the oven. Bake at 350 F/ 177 C for 1 hour and 15 minutes. I recommend checking if the cake is baked with wooden stick. 7) After baking cool the cake. Take off the sides of springform pan. 8) Dust with some powdered sugar and it is ready to be served. This carrot coffee cake is very easy to make. For sure it is on the budget because you are reusing the juicing pulps. You will benefit with freshly squeezed juice and sweet aromatic cake for the dessert. You know you earn your slice of the cake as a snack if you drank juice for the lunch time :P This cake doesn't need to be refrigerated. It should be stored outside. Just remember to cover it with clean towel. This cake is semi sweet so you will be not overwhelmed with its sweetness. I believe it is healthier version of baking as it contains whole wheat flour instead of white one. Sugar is substituted with honey and margarine with coconut oil. Off course you can always adjust this cake recipe to your needs. If you desire to have some frosting and icing on your cake then feel free and serve it the way you prefer. Like always have fun with baking and Bon Appétit! Other homemade baking goods by The Food Nut: Original Cheesecake: /watch/M_R6a2TMtXPM6 Banana Muffins: /watch/QOCgoao6kPI6g Pumpkin Cheesecake: /watch/4gB5QU8ld3Al5 Pumpkin Pie: /watch/s7mPLFI3sgX3P Banana Oatmeal Cookies: /watch/orY1Cyv657W61 If you enjoyed this recipe please like, comment and subscribe. Lots of Love and Bon Appétit! Want to keep up with The Food Nut recipes? Subscribe to The Food Nut Channel: /channel/UCKRN7-1ewWXrSCRWvwc9fnw The Food Nut YouTube Channel: /channel/UCKRN7-1ewWXrSCRWvwc9fnw #carrotcakerecipe #carrotcake #noicingcarrotcake #easycarrotcake #recipe #vegetarianideas #vegetarianrecipe #healthyrecipes #thefoodnut

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