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Carrot Cake (made with carrot juice pulp)
ALYSSA PONTICELLO18Ingredients
75Minutes
620Calories
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Ingredients
US|METRIC
13 SERVINGS
- 1 1/4 cups liquid coconut oil
- 1 3/4 cups coconut sugar
- 1 tsp. vanilla extract
- 4 large eggs
- 1/2 tsp. sea salt
- 1 1/2 tsp. ground cinnamon
- 1 dash fresh ground nutmeg (optional)
- 2 tsp. baking soda
- 2 cups all purpose flour
- 3 cups carrot juice (pulp, I use the leftovers from this recipe; see notes if you don’t have juice pulp)
- 1 cup chopped pecans (coarsely, or walnuts, optional)
- 1/2 cup coconut flakes (optional)
- 8 oz. vegan cream cheese (I like to use Miyokos, softened to room temperature)
- 8 oz. vegan butter (softened to room temperature)
- 1 tsp. vanilla
- 1 pinch sea salt
- 1/4 cup cornstarch
- 4 1/2 cups powdered sugar
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NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories620Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat21g105% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium350mg15% |
| Potassium280mg8% |
| Protein5g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate85g28% |
| Dietary Fiber3g12% |
| Sugars63g |
| Vitamin A210% |
| Vitamin C8% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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