Recipe Makeover: Detox Carrot Cake!

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Over the weekend, one of my clients had a hankering for carrot cake, and asked me if I had a healthier recipe she could make to quell her craving. I had a feeling we could come up with a decent replacement using the carrot pulp from her morning juice, but I wanted to try it myself… just to be sure.

Boy, am I glad I did.SONY DSC

This carrot cake is sugar-free and flour-less, making it a perfect option for those intolerant to gluten, as well as for those who are watching their sugar intake. It’s properly combined, to boot, making it easy on your digestive system!

Detox Carrot Cake
serves 1 to 2

Ingredients:

1 cup carrot pulp, tightly packed
1 egg
1 heaping teaspoon pumpkin pie spice (cinnamon would work, too)
2 packets NuNaturals stevia

Directions:

Preheat your oven to 350 degrees. Combine all the ingredients in a medium bowl and mix well, until a consistent batter forms.

Divide and press the batter into two individual-sized ramekins (about 5.5 oz each), and bake for 25 minutes.

The cakes are done when the sides begin to brown, and the tops begin to crack. Allow them cool completely before serving.

I am amazed at how cake-like these turned out, even without any flour!SONY DSC

You could take this cake to the next level by topping it with a “cream cheese icing” (I’d just add a couple drops of stevia to some soft goat cream cheese), but it was moist and delicious as is! And of course, if you don’t care about food combining, you could spice this cake up even more by adding a few walnuts and raisins!

Print Pin
3.67 from 3 votes

Recipe Makeover: Detox Carrot Cake!

A healthy alternative to carrot cake, using leftover juice pulp!
Course Dessert
Cuisine American
Keyword cake, dessert, detox, healthy, paleo
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Calories 47kcal

Ingredients

  • 1 cup carrot pulp , tightly packed
  • 1 egg
  • 1 heaping teaspoon pumpkin pie spice (cinnamon would work, too)
  • 2 packets NuNaturals stevia

Instructions

  • Preheat your oven to 350 degrees. Combine all the ingredients in a medium bowl and mix well, until a consistent batter forms.
  • Divide and press the batter into two individual-sized ramekins (about 5.5 oz each), and bake for 25 minutes.
  • The cakes are done when the sides begin to brown, and the tops begin to crack. Allow them cool completely before serving.

Notes

You could take this cake to the next level by topping it with a "cream cheese icing" (I'd just add a couple drops of stevia to some soft goat cream cheese), but it was moist and delicious as is! And of course, if you don't care about food combining, you could spice this cake up even more by adding a few walnuts and raisins!

Nutrition

Calories: 47kcal | Carbohydrates: 3g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 93mg | Sodium: 38mg | Potassium: 58mg | Fiber: 1g | Vitamin A: 150IU | Vitamin C: 0.8mg | Calcium: 40mg | Iron: 1.1mg
Per Serving: Calories: 47, Fat: 3g, Carbohydrates: 3g, Fiber: 1g, Protein: 3g

Enjoy!

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Comments

Pure2raw twins

yum! love carrot cake

Casey Lorraine

Very fun! Nice idea ๐Ÿ™‚

Sara Maples

That is brilliant!! So fun and creative while also using pulp that otherwise may get thrown out! I’ll try that this weekend:)

    Megan

    Hope you like it! ๐Ÿ™‚

Averie @ Love Veggies and Yoga

That looks so easy and good!

I have a no-bake carrot cake ball/bites recipe and I just love the flavor of carrot cake. And NuNaturals is the best!

Erin

That looks awesome! I luv your recipes cuz I have a sweet tooth too:p

    Megan

    Oh good! I have more sweet recipes coming… I’m on a cinnamon roll. ๐Ÿ˜‰

Erin

Megan, does the egg added to the cake mean this would only combine with flesh? Or is it okay to combine with say a tahini dressing?

    Megan

    Yes, the egg makes it only combine with flesh.

    You could possibly sub it for a flax-egg, if you’d like to enjoy this after a tahini dressed salad, though! (let me know if you try that!) ๐Ÿ˜‰

Erin

Thanks Megan:), I’ll see if I can find a flax-egg…do u mean hens fed flax?

    Megan

    Sorry, I should have been more specific!

    One “flax egg” = 1 Tbsp. ground flax seeds + 3 Tbsp. water. Mix them together, then let them sit and gel for about 15 minutes.

    It will be gooey, and binding, like an egg!

Erin

That’s great, thanks sooo much:)

Erin

I finally made this last evening…it was just what I needed to quell that desire for comfort food. I made it with eggs, and I topped it with an icing of butter and Stevia. Thanks so much for all your awesome recipes. Next up I’m trying the pulp burgers, it’s so great to have a way to use the leftover pulp from all the juicing we do. Xo

Daniela Magozzi

This is the first time I have ever used my leftover juice pulp in a recipe and it was a grand success. I am doing the Rose Cleanse and really wanted a satisfying dessert alternative to chocolate that was easy to make and stevia sweetened. I have made it several times, and my husband remarked it tasted just like regular carrot cake (he topped his portion w/ organic cow cream cheese mixed w/ stevia. Thanks so much!

Isabella

Would this work with cooked mashed carrot in place of the raw pulp? I have some carrots in my crockpot at the moment and am wondering what to do with them! xx

    Megan

    It might! The cooked carrots might be a little more moist, so you could try squeezing out the moisture before combining with the rest of the ingredients. Please let us know if you try it!

Maddy

it is in the oven right now! so excited! thank you so much xxx

Amy

Could i use grated carrots instead of pulp? and 2 egg whites instead of the whole egg?

    Megan

    I would try to squeeze the shredded carrots in a dish towel, to remove any excess moisture before baking. And yes, 2 egg whites usually equal 1 whole egg in baking. (Keep in mind, though, that the yolk is where most of the nutrients are!)

Renee

I LOVE THIS recipe!

i adapted it a LITTLE bit, instead of adding the Sweetener roughly chopped 8 dates, and Mushed them in with everything, added seeds from 1/2 a vanilla bean (or 1tsp vanilla extract), 1/4tsp coco and 1/4 tsp finely ground coffee.

To make a nice yummy icing, 1 can refrigerated coconut milk, 10 dates (because icing is supposed to be sweet! and delish!) blended on high until thick and creamy

this made a wonderful dessert! i love all you’re recipes!

NOW…. make me a cheesecake! ๐Ÿ˜€

asia

Came out nice. I used grated carrots and then squeezed out the liquid using kitchen paper towel. I also added few crushed walnuts.

lynda m

Can you use honey in this recipe instead of the sweetener?

    Megan

    Sure, I don’t see why not!

Julia

Is it me or is there no chocolate/cocoa in the recipe?

    Julia

    Sorry, wrong page! That was a commenet aimed at the almond pulp brownies ๐Ÿ™‚

Anna

WOW…This is amazing! So glad I stumbled upon your website!!! I’m already planning to cook all you recipe! Thank you :)!

Carley

Hi, I’ve just made a batch of these. How would you store these when cooked? In the fridge or cupboard? Thank you

    Megan

    I’d cover them and store in the fridge.

Camilla

Can I use maple syrup instead of stevia? if so, how much would you recommend? Thanks

Camilla

I did it with maple syrup and it is YUMMY!!!! LOVE IT!!!! And I can finally do something with the carrot pulp from my juices!!!!!

Deanie

Oh man… this recipe was a major fail for me. Not sure what went wrong. Maybe my juicer creates too dry of a pulp? I mixed all the ingredients together and it was nothing like a “batter.” It was almost no different than just the pulp by itself… crumbly and dry. I mixed in a second egg and it still wouldn’t stick together, so I added a drizzle of olive oil. The end result was totally tasteless, completely inedible.

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