Vegan Carrot Cake Recipe - Delicious and Easy

About a month ago, Steve and I invested in a really fantastic juicer called the Breville 800JEXL Juice Fountain Elite. It can hammer through fruits and vegetables like you wouldn’t believe, grinding pulp into tiny particles on one side, while efficiently spouting juice into the pitcher on the other side. Every weekend, we stock up on all sorts of yummy veggies and fruits and juice away, leaving our fridge full of fresh juice and smoothies (that I make with the juicer-juice, cut up fruit, nuts, coconut milk, and wheat grass) for the week.

Last Sunday after blasting through roughly ten pounds of carrots, Steve showed me the pulp container and commented on what a shame it was to not use all of that bright orange goodness. I agreed and set off to find a recipe that could incorporate our pulp and not put it to waste. After some adjusting and vegan-izing, this is what I arrived at. Judging from how quickly it got gobbled up (and requested to bake again), I do believe that it was a hit.

**You don’t need a juicer to make this recipe - just shred up your carrots and use store-bought carrot juice instead.

Ingredients

• 15-20 carrots (or enough to produce 3 cups of carrot pulp & 1 cup carrot juice) - shredded & juiced
• 2 cups flour
• 3 teaspoons baking powder
• 1 ½ teaspoons cinnamon
• 1 teaspoon salt
• 4 “eggs” (using Ener-G Egg Replacer)
• 2 cups sugar 
• 1 ½ cups canola oil
• 4 teaspoons vanilla
• 1 cup raw sunflower seeds (or any nuts you prefer)

Instructions

1) Preheat oven to 350 degrees.

2) Mix flour, baking powder, cinnamon, and salt together. Set aside.

3) Mix egg replacer.

4) Combine "eggs," sugar, and canola oil in a separate bowl.

5) Add flour mixture alternately with pulp and carrot juice.

6) Add vanilla and sunflower seeds. Stir to combine.

7) Pour into well-greased 9 x 13” baking pan.

8) Bake 45-50 minutes or until center is baked.

9) Enjoy!