This Doughnut inspired Carrot Cake cake started after I juiced some carrots and apples and couldn’t bear the thought of throwing away the pulp. So I used it all, and then grated more carrots to equal the amount of carrots in this recipe.
And yes, it was delicious! It really reminded me of cake doughnut holes, which was an unexpected yummy bonus. 🙂
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I actually used buckwheat, which is a seed, and completely gluten free (of course) in my recipe, but almond flour or brown rice flour will work just fine too, it will just be a little fluffier. I kind of prefer the denseness–yummmm!
But I’ve learned the most valuable trick with my gluten-free baking. The treats keep better if refrigerated and actually taste better the next day or two than right out of the oven. My theory on that is that enriched white flour is very drying in a recipe, so it will taste best right out of the oven. But these gluten-free yummies actually tend to produce moister recipes, which get more delicious by the minute and hour after they are baked.
To get that doughnut flavor, I actually frosted the Doughnut inspired Carrot Cake with our “Lemon Glaze Frosting” in our “Beauty In Every Bite DESSERTS” cookbook, while the cake was still slightly warm. Then I refrigerated it overnight and took it out in the morning and BAM!! It was amazing!! You could also refrigerate the cake and then frost for a more frosted finish, but I really loved these with the frosting glaze, soaked into the cake–mmmm! They really tasted like those cake doughnuts of yester-year, but you can celebrate because THIS Doughnut inspired Carrot Cake is actually good for you too!
NOTE: If you have a juicer, this is an awesome recipe for a lot of that pulp you don’t know what to do with! 🙂 For your convenience and to make this healthy transition easier for you, we’ve added links to your new pantry staples! They will change the way you cook from now on, yay!
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Doughnut Inspired Carrot Cake
5 cups carrot pulp (or grated)
1 cup apple pulp or apple sauce
1 cup organic raisins
3/4 cup coconut sugar or pitted dates
2 teaspoons pure stevia extract
1 cup USDA certified organic avocado oil
1 tablespoon pure vanilla extract
1 cup pineapple pulp (or crushed)
2 cups buckwheat flour
1 cup organic tapioca flour (starch)
1 1/2 tablespoons Organic Cinnamon Powder
1 1/2 teaspoons baking soda
1 teaspoon Pink Himalayan Sea Salt
1 cup chopped raw walnuts (optional)
And here are links to both of our cookbooks that we think you’ll LOVE!
Let us know how you love it and what tricks you figure out to make it yours!! We love your comments, you’re amazing!!!
Laurie & Tiffany