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Over the weekend, one of my clients had a hankering for carrot cake, and asked me if I had a healthier recipe she could make to quell her craving. I had a feeling we could come up with a decent replacement using the carrot pulp from her morning juice, but I wanted to try it myself… just to be sure.
Boy, am I glad I did.
This carrot cake is sugar-free and flour-less, making it a perfect option for those intolerant to gluten, as well as for those who are watching their sugar intake. It’s properly combined, to boot, making it easy on your digestive system!
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Detox Carrot Cake
serves 1 to 2
Ingredients:
1 cup carrot pulp, tightly packed
1 egg
1 heaping teaspoon pumpkin pie spice (cinnamon would work, too)
2 packets NuNaturals stevia
Directions:
Preheat your oven to 350 degrees. Combine all the ingredients in a medium bowl and mix well, until a consistent batter forms.
Divide and press the batter into two individual-sized ramekins (about 5.5 oz each), and bake for 25 minutes.
The cakes are done when the sides begin to brown, and the tops begin to crack. Allow them cool completely before serving.
I am amazed at how cake-like these turned out, even without any flour!
You could take this cake to the next level by topping it with a “cream cheese icing” (I’d just add a couple drops of stevia to some soft goat cream cheese), but it was moist and delicious as is! And of course, if you don’t care about food combining, you could spice this cake up even more by adding a few walnuts and raisins!
Ingredients
- 1 cup carrot pulp , tightly packed
- 1 egg
- 1 heaping teaspoon pumpkin pie spice (cinnamon would work, too)
- 2 packets NuNaturals stevia
Instructions
- Preheat your oven to 350 degrees. Combine all the ingredients in a medium bowl and mix well, until a consistent batter forms.
- Divide and press the batter into two individual-sized ramekins (about 5.5 oz each), and bake for 25 minutes.
- The cakes are done when the sides begin to brown, and the tops begin to crack. Allow them cool completely before serving.
Notes
Nutrition
Per Serving: Calories: 47, Fat: 3g, Carbohydrates: 3g, Fiber: 1g, Protein: 3g
Enjoy!
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Oh man… this recipe was a major fail for me. Not sure what went wrong. Maybe my juicer creates too dry of a pulp? I mixed all the ingredients together and it was nothing like a “batter.” It was almost no different than just the pulp by itself… crumbly and dry. I mixed in a second egg and it still wouldn’t stick together, so I added a drizzle of olive oil. The end result was totally tasteless, completely inedible.
Ok I’m making these right now and thinking to myself that mine doesn’t look like a “batter” at all. I am using the Breville juicer if that helps anyone else….I wish there were more pictures.
I did it with maple syrup and it is YUMMY!!!! LOVE IT!!!! And I can finally do something with the carrot pulp from my juices!!!!!