Make this delicious, moist cake using three full cups of the vegetable fiber left over from juicing carrots or a combination! I always use a lot of carrots along with green apples and many other green vegetables when I juice and that seems to be enough carrot leftovers to call this carrot cake. If you don’t use carrots you may need to rename the cake. I also enjoyed this very much one time with just chopped almonds, cinnamon and sugar sprinkled over the top instead of frosting.
Ingredients:
3 cup(s) vegetable juicing fiber
2 egg(s)
1/3 cup(s) honey
1/2 cup(s) brown sugar -- or sucanat
1/3 cup(s) olive oil
1/4 cup(s) pineapple juice
1 cup(s) flour
1/2 tsp salt
1 tbsp cinnamon
2 tsp baking powder
4 tbsp cream cheese
1/2 cup(s) powdered sugar
Directions
1. Preheat oven to 350 degrees.
2. Grease and flour an 8” round or square baking pan.
3. Mix together carrot fiber, eggs, honey, sugar, olive oil, and pineapple juice in mixing bowl until well blended.
4. Sprinkle dry ingredients over top: flour, salt, cinnamon, baking powder (and additional walnuts if desired); mix just until blended. Pour into pan and bake 40 min.
Frosting:
5. Blend cream cheese and powdered sugar together until smooth. Spread on cooled cake.
Additional Flavor: Add 1 tsp. nutmeg and/or allspice for wonderful flavor. Add a few tablespoons more sugar or 10 drops of liquid stevia for sweeter cake, but try it the first time with just the sweet frosting!
OTL 2012