Carrot Cake…or should I say Carrot Pudding?

 

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Feeling blessed and refusing to stress, I awoke with a vengeance to engage in a culinary throw down in my sanctuary. Why can’t I just lay in bed like normal people do? Why am I alway thinking of ways to enhance my culinary expertise? If I wake up at 5am; the first thing I do is  pray, then head straight to my sanctuary. My kitchen is either tired of seeing me or delighted to see me. Either way, it’s gonna see me.

getting ready to juice

So I waltzed my sexy ass up in there, and tackled a 25 pound bag of carrot. It was juicing time. I juiced carrots, ginger and lemon.  It’s such an amazing, refreshing drink. I wanted to add so many other produce, simply because I like variety, however I have to be mindful of others in the house and keep it simple. Having a bottle of carrot juice on hand makes it simple when preparing other juices. Instead of water, coconut water or yogurt, I can combine the carrot juice with other fruits to create more composed juice blends or smoothie combinations.

Carrot Juice I did just that. I prepared carrot juice and I also made a smoothie combo. Canatloupe, Pineapple, Bosc Pear, Garlic

Carrot Ginger, Cantaloupe, Pineapple, Pear Smoothie

It hurts me to throw away anything food, so I did what any foodie would do. I baked a cake with all the remnants of the carrot pulp.  I used damn near 4 cups of carrot pulp, which gave the cake the texture which was similar to a sweet potato pudding. It was awesome!

Carrot Loaf

 

Here’s the recipe.
If you don’t have the same exact ingredients that I used, you can always substitute with what you have on hand.

Carrot Cake/Pudding

Ingredients
2 sticks of butter (room temperature)
2 cups of organic cane sugar
4 eggs (room temperature)
4 overripe bananas
1/4 cup of real/pure vanilla
zest of 1 lemon
juice of l lemon
2 cups of all purpose flour
2 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of salt
1 teaspoon of nutmeg
1 teaspoon of cinnamon
4 cups of carrot pulp or shredded carrot
1 cup of oatmeal
1 cup of gourmet raisin
1 cup of pecans (roughly chopped)

Directions
Cream butter and sugar
Add eggs one at a time
Add bananas and mix
Add vanilla, lemon and lemon juice
Combine flour, baking powder, baking soda, salt, nutmeg and cinnamon
Sift, then add a little of the dry ingredients at a time, to the batter
Add carrot, mix or fold into the batter
Add Oatmeal, mix or fold into the batter
Add raisins, mix or fold into the batter
Add pecans, mix and fold into the batter
Pour into 2 greased loaf pans (or whatever size pans you have)
Bake at 350 degrees for approximately 1 hour or until a toothpick inserted comes out clean
The aroma usually begins to permeate through the entire house. That’s another signal that it may be ready.
Enjoy!

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