When carrot juice becomes carrot cakes, I get all kinds of SUPERMOIST decadence. I don’t waste anything. The fibers from the carrots makes excellent cakes. I wish you could taste it. I also added a whole bunch of other stuff in here. This includes granny smith apples, walnuts and bananas

My facebook fans just won’t let me rest until I post the recipe, so here it is

2 sticks of unsalted butter
1 cup of brown sugar or coconut sugar
4 eggs
1 tablespoon vanilla (I used homemade vanilla)
5 over ripe bananas (you can use less if you want)
1 teaspoon kosher salt or pink Himalayan salt
1 teaspoon aluminum free baking powder
1 teaspoon grated nutmeg
1 teaspoon ground cinnamon
1 teaspoon orange zest
1 teaspoon lemon zest
juice of 1 lemon
2 cups all purpose flour
1 teaspoon grated ginger
2 granny smith apples peeled and diced
2 cups shredded carrot (I used the remnants from juiced carrots)
1 cup chopped walnuts

Combine butter and brown sugar; beat until smooth
Add eggs one at a time, and beat into the batter
Add vanilla, bananas, kosher salt, baking soda, nutmeg, cinnamon, orange zest, lemon zest and lemon juice
Pour flour through a sieve/strainer and add 1 cup at a time into the batter
Fold shredded carrot into the batter 1 cup at a time
Fold diced apples into the batter
Fold chopped walnuts into the batter
Pour into a greased 10″ round pan and bake at 350 for approximately 40 minutes or until a tooth pick inserted into the center comes out clean


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