Make Coconut Carrot Cake with Leftover Juice Pulp

Coconut Carrot Cake

INGREDIENTS:

  • 2/3 cup coconut oil
  • 1/2 cup raw honey
  • 2 cage-free, organic eggs
  • 1 1/2 cup carrot and apple pulp, leftover from juicing
  • 1 cup gluten-free oat flour
  • 1/2 cup coconut flakes (I used Dang Original Toasted Coconut Chips)
  • 2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp baking powder

DIRECTIONS: Preheat your oven to 350 degrees Fahrenheit. Mix the coconut oil, honey, and eggs in a large bowl. Stir in the juice pulp and flour until well blended. Add the coconut flakes, cinnamon, vanilla extract, and baking powder. Mix well. Lightly grease a loaf pan with coconut oil. Spoon in the mixture and bake for about 50 minutes. Remove from oven and let cool. Serve with your favorite jam, honey, or spread.