EatAlyssa PonticelloApril 11, 2025Desserts8 Comments

Carrot Cake (made with carrot juice pulp)

EatAlyssa PonticelloApril 11, 2025Desserts8 Comments

Carrot Cake (made with carrot juice pulp)

FIRST PUBLISHED 04/03/21; LAST UPDATED 04/11/25

Carrot cake can be quite the hot topic.

From whether it’s good or not, to what you put in it, people have a lot of opinions surrounding the subject. But I, for one, love it. In fact, I feel like it’s often a very underrated and overlooked cake. And I have no idea why. I mean, YOU GUYS. It’s literally vegetables parading as cake. Like I’m pretty sure it’s the only way you can get a serving of veggies and still eat your cake, too. I mean, I’m not a nutritionist or anything so, you know, don’t quote me on that, but the proof is pretty much written in the recipe.

See, it’s packed with carrots (a few cups to be exact) which means it’s basically a vegetable which also means, therefore, that it’s basically a health food. I mean, how can you not love this cake??

And don’t even get me started on the whole debate of adding pineapple and coconut (Both for me please!) as well as nuts (Also, yes!) and raisins (hard pass). If my Instagram DM’s are any indication, everyone is extremely, extremely opinionated and specific when it comes to their carrot cake. And basically everyone likes something different.

Good news is that this carrot cake is pretty flexible. You can easily eliminate the spices you don’t care for (or don’t have), and you can skip the nuts and/or the coconut. The pineapple and ginger, however, are a bit more of a challenge as this cake is actually made with the pulp leftover from my favorite carrot juice, which, you guessed it, has pineapple and ginger in it. But if you really, really just can’t do the pineapple (or ginger), be sure to check the notes on what to do.

Also, let’s just take a second for that juice pulp thing. Because I don’t know about you, but the one thing I hate about juicing is the excess of waste that it produces. Sure, I throw them in the compost, but it still always seems like such a shame. So, I try to incorporate the leftover pulp into recipes whenever I can. And the pulp from this juice is always just begging to be made into a carrot cake, which is, obviously, exactly what I decided to do here. I mean, make a juice so I can make cake? Sure, twist my arm. You don’t need to ask me twice. You know I’m all about that cake, er I mean juice, life! Ha!

And tbh, this cake is so good, you would never even know that it’s sustainable aka made with leftover juice pulp. And also refined-sugar free (when made with the coconut sugar). And that the frosting is made with vegan cream cheese (although tbh I find the best dreamiest, fluffiest, creamiest cream cheese frosting to be made with regular cream cheese but vegan butter…I know, just trust me on this one). It’s truly so moist, not too sweet and packed with the perfect amount of flavors. It’s totally worth juicing for, and also, if we’re being honest, ditching all your other carrot cake recipes for. It’s that good!

I mean, cheers to juicing, am I right?!

P.S. YOU CAN ALSO see ME MAKE THIS CAKE OVER ON INSTAGRAM!

Carrot Cake Recipe (made with carrot juice pulp)

carrot cake with vegan cream cheese frosting

carrot cake decorated with simple white flowers

LOOKING FOR OTHER CAKE RECIPES TO ENJOY?

Here are a few of my other favorite cake recipes:

NEVER FAIL CHOCOLATE CAKE: One of my go-to cake recipes, it’s yummy, easy to make, a great way to use up rotten milk (yes really) and yes, it truly is no-fail
CHOCOLATE CAKE WITH PASSION FRUIT + RASPBERRY MOUSSE FILLING: The title really says it all; this cake is decadent and absolutely delicious

HONEYCOMB CAKE: A beautiful cake with crunchy honeycomb and a decadent floral and berry creamy filling
BLACK + WHITE COOKIE ICE CREAM CAKE: A fun and tasty take on the classic New York cookie
APPLE SPICE CAKE: Another easy to make cake, this one is packed with warm flavors and the spices of fall

Carrot Cake Recipe (made with leftover carrot juice pulp)

BECAUSE FOOD TASTES BETTER WHEN IT’S SHARED WITH OTHERS…

If you make this CARROT CAKE, please snap a photo and share it, tagging me on INSTAGRAM so I can see! Truly nothing makes me happier than when I see others making and enjoying my recipes!

Also, don’t forget to pin this recipe for later and share it with your fellow cocktail lovers.

And for more delicious recipes, be sure to follow along on PINTEREST and subscribe to my free newsletter here!

CARROT CAKE (MADE WITH CARROT JUICE PULP) WITH CREAM CHEESE FROSTING

Serves 14

Author Alyssa Ponticello

Prep time

15 Min

Cook time

55 Min

Inactive time

1 Hour

Total time

2 H & 10 M

Cook modePrevent screen from turning off

Ingredients

FOR THE CAKE

1 1/4 cups liquid coconut oil (can also use avocado or olive oil)
1 3/4 cups coconut sugar (brown sugar will also work)
4 large eggs
2 teaspoons vanilla extract or vanilla bean paste
1/2 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
A generous dash of fresh ground nutmeg (optional)
2 teaspoons baking soda
2 cups all-purpose flour
2 1/2- 3 cups of carrot juice pulp, excess liquid drained out (I use the leftovers from this juice recipe; see notes if you don’t have juice pulp)
1 cup coarsely chopped pecans or walnuts (optional)
1/2 cup shredded or flaked coconut, unsweetened + lightly toasted (optional)

FOR THE FROSTING

8 ounces regular or vegan cream cheese, softened to room temperature
8 ounces regular or vegan unsalted butter, softened to room temperature
2 teaspoons vanilla extract (I also love using vanilla bean paste)
Pinch of sea salt
1/4 cup cornstarch
3 1/2- 4 1/2 cups powdered sugar

Instructions

FOR THE CAKE

Preheat your oven to 350 degrees. Prepare two 8 or 9-inch round cake pans (see notes on pan size) by generously greasing them (I use coconut oil for mine) and lining the bottoms with parchment paper and set aside.
In a large bowl, whisk together the oil, sugar, eggs and vanilla until combined. Next, whisk in the salt and spices. Lastly, whisk in the baking soda.
Use a rubber spatula to partially fold in the flour. Then add the carrot juice pulp and nuts and coconut (if you’re using them), and gently continue to fold just until everything is incorporated.
Divide the batter evenly between the prepared cake pans. Bake until the tops are springy to the touch and a knife or toothpick inserted in the center comes out clean, 40-55 minutes.
Cool the cakes in the pans for 15-20 minutes, then gently remove them to a baking rack to allow them to cool completely.
Once the cakes have cooled completely, transfer one cake to a cake plate or serving dish. Frost with half of the frosting, gently place the second cake layer on top and frost with the remaining frosting. I like to keep mine as a naked cake, but feel free to coat the sides with icing, as well. Decorate with toasted coconut flakes, flowers, nuts or whatever else you like, slice and serve.
Store leftovers tightly sealed (I keep mine in my cake stand but any airtight container will work). I keep mine at room temperature for up to 2 days and then in the fridge for up to 2 more days (so a total of 4 days), but you can store in the fridge the whole time if you prefer (I just found the cake loses some of it's airiness so I prefer it room temperature, if possible).

FOR THE FROSTING

In the bowl of a stand mixer, beat the cream cheese and butter, on medium speed, until well combined and smooth, about 2-3 minutes, stopping to scrape the sides of the bowl as necessary.
Add the vanilla, sea salt and cornstarch and mix on medium speed until incorporated.
Lastly, with the mixer on low, add the powdered sugar, a cup at a time, mixing for a few seconds to incorporate after each addition. Continue adding until you’ve reached your desired consistency. If you prefer a thinner frosting, I’d stick to the 3 1/2 cups of powdered sugar, but for a thicker frosting (and my preference), you’ll want to add the full 4 1/2 cups. Once you’ve added the desired amount of powdered sugar, continue beating until the frosting is fluffy, smooth and full combined.
While the frosting can be used immediately if necessary, I’d recommend refrigerating it for at least 1-4 hours prior so that it can thicken up to an ideal spreading consistency, especially if using vegan butter and cream cheese. Just be sure to let the frosting come to room temperature for 20-30 minutes before using.
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Be sure to remove from the fridge about 20-30 minutes prior to using so that the frosting has some time to soften for easier spreading.

Notes

YOU CAN SEE ME MAKE THIS CAKE OVER ON INSTAGRAM!

FOR THE CAKE

PAN SIZE- If using 9" pans, be sure to scale back the cooking time by a few minutes. Also, note that the cakes will be just a bit thinner.
HOW TO BEST USE THE PULP- Before using the juice pulp be sure to remove any large pieces that didn't get juiced, stems, odd bits, etc. Then squeeze out any excess moisture, which I like to do either through I fine mesh sieve or cheesecloth.
IF YOU DON'T HAVE JUICE PULP- If you don’t have carrot juice pulp, you can use 3 cups of finely grated carrots. If you’d like pineapple in your cake as well, use 2 1/2 cups finely grated carrot and 1/2 a cup of crushed pineapple. Then add 1/2 teaspoon of ginger powder, as well, although you can omit this.
CUTTING THE RECIPE IN HALF- This recipe can easily be cut in half if you’d prefer to make just a single 9” round cake.
MAKING AHEAD- The cake and frosting can be made a day in advance. In fact, I think the cake tastes even better if it is made ahead of time. Just be sure to store the cake and frosting separately, the cake covered in plastic wrap and the frosting stored in the refrigerator in an airtight container. Remove the frosting about 30 minutes prior to when you want to frost the cake.

FOR THE FROSTING

I find the best dreamiest, fluffiest, creamiest cream cheese frosting to be made with regular cream cheese but vegan butter. Sounds weird but it works, just trust me.
If using regular cream cheese, both full fat and Neufchâtel work fine.
If using vegan cream cheese, be sure NOT to use cream cheese spread. While you can use spread, the consistency will be thinner and won’t hold up quite as well. For the most traditional-style cream cheese frosting, use a vegan cream cheese as opposed to the spread if you can. My personal favorite to use is Miyokos.
The cornstarch helps thicken the frosting but if you don’t have it you can just add additional powdered sugar to reach your desired frosting consistency.
The frosting can be made up to 3 days in advance. Store it in an airtight container in the fridge and be sure to remove from the fridge about 20-30 minutes prior to using so that the frosting has some time to soften for easier spreading.

Recommended Products:

Nutrition Facts

Calories

699

Fat

47 g

Sat. Fat

29 g

Carbs

71 g

Fiber

3 g

Net carbs

68 g

Sugar

46 g

Protein

6 g

Sodium

396 mg

Cholesterol

88 mg

This information is provided as a courtesy and is an estimate only. Although we attempt to provide accurate nutritional information, these figures are only estimates and come from online calculators. Variations may occur due to substitutions used, food preparation, freshness of ingredients and product availability, among other factors.You are solely responsible for ensuring that any nutritional information obtained is accurate.