Recipe · fall
Carrot Ginger Cake
Made using leftover carrot pulp from juicing — a great way to use up what would otherwise be wasted.
Meal: snackMain: carrotHands-on: min
Ingredients
- 1 1/2 cups flour
- 1 tsp baking soda
- 2 tsp ginger
- 1 tsp cinnamon
- 1 tsp allspice
- Leftover carrot pulp from juicing
- Eggs, oil, and sugar (standard cake wet ingredients)
Steps
- 1Combine the dry ingredients in a large bowl.
- 2Fold in the carrot pulp and the wet ingredients.
- 3Bake as you would a standard spice cake.
- 4Top with caramel apple sauce or lemon sauce.
Tips that help here
- Label the Lid, Not the JarA small habit that saves an hour every canning season.
- Fall MulchingCover bare soil before winter with the leaves and straw already on hand.
- End-of-Season Tool CareA little winter prep now saves frustration when spring comes.
More like this
- Apple MuffinsAdapted from a treasured recipe in her friend Patti Shenfield's cookbook "Flavours of Home."
- Carrot Top PestoA great way to use up the carrot tops most people throw away — don't waste them, they're more nutritious than the root itself.
- Rhubarb SlushA nostalgic frozen rhubarb drink Cindy grew up on, served at parties topped up with ginger ale.