Finally!
This weekend we make the Carrot Pulp Cake I wrote about a month ago. There is NOTHING wrong with this recipe. 
A (very) little creative license was taken with the recipe as posted.
(1) The pineapple was omitted because CFE said it made the cake too moist – almost gooey.
(2) Substitute 1.5 cups oil for 1.5 cups apple sauce. This substitution is excellent! It keeps the cake moist and delicious without adding all the calories from the oil. I STRONGLY urge you to try this substitution next time you bake!
(3) Used whole wheat all-purpose flour.
YUM…
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June 2, 2008 at 4:52 am
anna
I made this cake with the same substitutions. I only had white sugar though so i did two cups of that and i used apple/ carrot pulp. My husband hates carrots and said he will not eat this, but even he said it was not bad. I added some butter on top midway through and it stayed super moist, also i baked in a bundt pan for a very long time on very long head. 90 min at 250 and 30 min at 200. .. I have a small oven though so i have bake this way to prevent things from burning …. it took many burned foods to figure this out.
Anyhow, thankyou thankyou! This was truly my first cake attempt, i am not big on baking unless its out of a box. Next time i want to try this with nuts , nuts just seem to be soo god in this.
I didnt need any frosting either, not to mention i dont have any vanilla on hand.
I still have lots of pulp left, i cant wait to try it with other things like nuts and maybe even fruits.