Moving away from California, one of the things I most missed about home was our juicer. I love fruit and veggie juices. Carrot/orange is my favorite, but I love mixing in a bit of beet – if only for the color. This Christmas, Mr Bear surprised me and got me a big juicer! Hurray!!
I finally got to try it out a few days ago. I decided that juicing would be a nice way to start the day, especially after all the eating we’d done for Christmas. I threw in some apples and carrots and out came our delicious juice. “GREAT”, I thought, “we are so healthy. Look at us, we might even go for a run later” (we did)!
And then…I looked at all the delicious carrot and apple pulp left in the juicer. Hmm…. -_- Just waste it? Well I’m not going to eat the pulp on its own…maybe in a little carrot cake? Again, just like Endives au Jambon, this is pretty much health food. 😉 You’re eating a vegetable cake. It should count as one serving of veggies a day, as far as I’m concerned. 😛
If your New Year’s resolution is to eat more vegetables…then try this recipe out. 😉
Healthy *wink* Carrot Cake Recipe
- 165 g of carrot and apple pulp (mostly carrot with 2 apples thrown in to get this pulp)
- 2 eggs
- 150 ml canola oil (or other neutral oil)
- 200 g white sugar
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1.5 tsp cinnamon
- 1 cup powdered sugar
- 3 tbsp milk
- Preheat oven to 350F or 175 C.
- Beat together, eggs, oil, sugar and vanilla extract. Add in dry ingredients, and finally carrot and apple pulp. Pour into loaf pan.
- Bake for 35 – 45 minutes. Or until a toothpick in the center comes out clean.
- Mix powdered sugar with milk, adding milk in 1 tbsp at a time, add more sugar or milk until it gets to the consistency that you like. Spread on top of cooled cake and enjoy your healthy snack. 😉
*Notes: I added in the apple pulp because it was in my juicer, but I think it pairs really nicely with the cinnamon and in the future I will always add the apples.