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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.
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!
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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!
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!
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
Nutrition
Per Serving: Calories: 47, Fat: 3g, Carbohydrates: 3g, Fiber: 1g, Protein: 3g
Enjoy!
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Reader Feedback: Any more recipe makeover requests? Send them my way!
Can I use maple syrup instead of stevia? if so, how much would you recommend? Thanks
Hi, I’ve just made a batch of these. How would you store these when cooked? In the fridge or cupboard? Thank you
I’d cover them and store in the fridge.
WOW…This is amazing! So glad I stumbled upon your website!!! I’m already planning to cook all you recipe! Thank you :)!
Is it me or is there no chocolate/cocoa in the recipe?
Sorry, wrong page! That was a commenet aimed at the almond pulp brownies 🙂
Can you use honey in this recipe instead of the sweetener?
Sure, I don’t see why not!
Came out nice. I used grated carrots and then squeezed out the liquid using kitchen paper towel. I also added few crushed walnuts.
If using cooked carrots how do you know how much will equal 1 cup of pulp 😬
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! 😀
Could i use grated carrots instead of pulp? and 2 egg whites instead of the whole egg?
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!)
it is in the oven right now! so excited! thank you so much xxx
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
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!