Delicious Raw Carrot Cake with Cashew Nut Cream

I've found another great way to re-use some of that excess carrot pulp you may have from too much juicing (if there is such a thing!). ...and it's a little tastier than throwing it into your carrot soup!

 This recipe has been inspired by a girlfriend of mine, Angela - thanks doll!

1 cup shredded carrot (or carrot juice pulp)
1 Tbsp shredded ginger - you can also use the powder.  I've often already got the ginger in my pulp mix!
zest + juice of one orange
1 tsp lemon juice
1 tsp cinnamon
1/2 tsp nutmeg
1/4 cup shredded coconut
1/4 cup chopped walnuts
1/4 cup raisins/sultanas
6-7 soaked dates
1/3 cup almonds (preferably soaked overnight)

*cashew nut cream

Blend/process the dates, almonds and orange juice. Mix with all other ingredients except for the cashew nut cream. Press into a cake dish and top with the cashew nut cream and some extra shredded coconut.

*To make the cashew nut cream, I soak about a cup of cashews with about a cup of filtered or spring water, for about half an hour.  Once soaked, whiz them up in a blender, and add a dash of vanilla - if it's too runny, just add some more nuts.  Try not to eat too much before spreading over cake!

YUMMMM! 

Refrigerate until set.


For more information on food and recipes, check out Food Renegade and Simple Lives Thursday

Enjoy!

Idea for Excess Juice Pulp # 1 Carrot Hummus

I'm an avid juicer, and like me, those of you who juice everyday will almost always end up with more pulp than you do juice.  It’s just a part of the juicing package.  Juicing can be expensive, especially if you don’t grow your own produce, and so in light of the rising cost of food, and my very tight student budget, I’ve been trying to get creative with re-using my juice pulp.

I have a few ideas for re-working juice pulp into something fabulous other than compost, but this morning's recycled pulp was given a new lease of life in the form of a hummus - Carrot Hummus. Yum!

Suffice to say, if you are juicing mixed vegetable and fruit juices, you will need to plan ahead and separate your pulp if you intend on using the pulp of only one particular item.  It’s kind of annoying, but it’s worth it.

This is one of the easiest dips to make - in fact, most dips are easy.  It’s pretty much a variation of hummus, with carrot pulp thrown in.  Not only does it save your juice pulp going to waste, but it also gives the hummus a lovely orange colour, and a delicious sweet flavour. 

You could use whatever hummus recipe you like, but mine goes a little something like this….

1 Tin or 400gms Cooked Chickpeas

3 Garlic Cloves

1tsp Cumin

1tsp Cayenne Pepper

1Tbs Tahini

Juice of a Large Lemon

Filtered Water or Olive Oil (enough to make a creamy consistency)

Pulp of Two Carrots

Himalayan or Celtic Salt

Cracked Pepper

Combine all the ingredients in a food processor and enjoy!

*All of the measurements are approximate – tweak yours till you are happy with the flavour!

What do you do with your left over pulp?  Would love to hear!!