Carrot Pulp Cake with Labneh Cream

Turn every last bit of your carrots into something delicious! This moist, spiced Carrot Pulp Cake makes the most of your ingredients, transforming fresh carrot pulp into a rich, wholesome treat topped with a silky labneh cream.

Ingredients

• 3 Eggs
• 1 Cup Sugar
• 3/4 Cup Vegetable Oil (Olive Oil Works Beautifully)
• 1 Cup Kefir (or Yogurt/Milk)
• 1 Cup Carrot Pulp + ½ Cup Carrot Juice (or Grated Carrot)
• 1 Cup Crushed Walnuts
• 1 Dessert Spoon Cinnamon
• A Pinch of Salt
• 2 Cups Flour
• 1 Packet Baking Powder

Instructions

1. Juice your carrots with the Kuvings AUTO10S to get fresh carrot juice and pulp in one go — nothing goes to waste. 
2. Beat the eggs and sugar until light and fluffy
3. Fold in the remaining ingredients and pour into a baking pan.
4. Bake at 180°C (355°F) for 50–55 minutes, or until a toothpick comes out clean.
5. Top with a quick labneh cream — labneh, powdered sugar, and milk whisked together 

Recipe and photo by @devrimshomekitchen

 

 

 

 

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A post shared by Devrim | Pratik & Lezzetli Tarifler (@devrimshomekitchen)