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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…
As promised, I’ve decided on the inaugural Juicing Resource pulping recipe! Oh, the anticipation…
Carrot Pulp Cake
Ingredients
4 large eggs
1-1/2 cup sugar
1/2 cup brown sugar
1-1/2 cup canola oil
1 lb carrot pulp
8 oz crushed pineapple, drained
2-1/2 cup all-purpose flour
1-1/4 tsp baking powder
1 tsp baking soda
1-1/4 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
1/4 tsp salt
Mise en Place
- Gather Ingredients.
- Gather mixing bowl, spatulas, mixer, 9×13 inch baking pan, butter/shortening.
- Preheat oven to 350F degrees.
- Grease baking pan.
Steps
- Blend sugars with eggs.
- Add canola oil with mixer running.
- Sift powdered ingredients together and add to mixing bowl.
- Add carrot pulp and pineapple.
- Mix until ingredients are will incorporated.
- Prepare 9×13 inch baking pan – use butter or shortening to grease the sides and bottom .
- (And optionally, add parchment paper cut-to-size on bottom of pan and grease that surface)
- Bake on center rack for 40 minutes at 350F degrees. (Rotate once at 20 minutes)
- Add icing and enjoy.
via Cooking for Engineers <link> – If you are an epicure and/or a bit of a nerd, check out CFE – you will not be disappointed. Excellent site (though this is the only juicing-related page on the site) and I gladly recommend it.
Mrs Fox asked what I wanted for dessert tonight and the answer is in: pulp muffins or cupcakes! By Sunday night I will post the initial recipe, and follow up with some reflections on the experience.
