Funky Juicer Pulp Cake
Transform your juicer waste into a bakery-worthy masterpiece with this Funky Juicer Pulp Cake recipe—a creative and eco-friendly way to repurpose leftover carrot, apple, or beet pulp into a moist, flavorful treat. Bursting with warm spices like cinnamon and nutmeg, this cake combines pantry staples with wholesome ingredients like unsweetened applesauce for a perfectly balanced texture. Opt to mix in chopped walnuts or raisins for added crunch and sweetness, or keep it simple and let the vibrant flavors shine. Ready in just an hour, it's a sustainable and satisfying dessert perfect for brunch, tea, or an anytime indulgence. Bonus: Top it off with powdered sugar or cream cheese frosting for a bakery-style finish! Let this juicer pulp cake revolutionize your zero-waste baking game.
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Recipe Information
Ingredients
- 2 cups Juicer pulp (carrot, apple, and/or beet recommended)
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 3 large Eggs
- 0.5 cup Vegetable oil
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts or pecans (optional)
- 0.5 cup Raisins or dried cranberries (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk together until evenly mixed.
In a separate bowl, whisk together the eggs, vegetable oil, unsweetened applesauce, and vanilla extract. Stir the wet mixture into the dry mixture until just combined.
Fold in the juicer pulp, chopped walnuts or pecans (if using), and raisins or dried cranberries (if using) until evenly distributed.
Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Optional: Dust the top with powdered sugar or frost with cream cheese frosting for an extra touch of sweetness and style.
Nutrition Facts
Calories |
3928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.7 g | 209% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3728 mg | 162% | |
| Total Carbohydrate | 589.1 g | 214% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 367.3 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 385 mg | 30% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2496 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
