Carrot juice Pulp...????

[ReneeH]

What do you do with the pulp from your carrot juice? I don't want to throw it away, but I'm not "together" enough to make a compost pile outside and want to do something more with it... I made carrot/apple juice this morning and I want to make a cracker or something with the pulp, but I don't know if I need to add someting to it or just put it in the dehydrator like that to make a tasty snack... What do you think???

[crawmommy]

You can make croutons, carrot pecan burgers, or some sort of cracker. You can also add it to your smoothie. Search the site and see b/c there are a lot of suggestions involving juice pulp, spec. carrot. Enjoy!!!

[andypdx]

What do you do with the pulp from your carrot juice? I don't want to throw it away, but I'm not "together" enough to make a compost pile outside and want to do something more with it... I made carrot/apple juice this morning and I want to make a cracker or something with the pulp, but I don't know if I need to add someting to it or just put it in the dehydrator like that to make a tasty snack... What do you think???

I made this carrot cake last week. It was GREAT!!!


Carrot Cake
(This recipe calls for both a juicer with blank screen and a food processor)

Carrot Cake and Frosting
This yummy recipe yields 8 cups, or 10-16 servings, one small piece goes a long way! Can be made one or two days in advance and kept refrigerated. The malleable consistency of this carrot cake will allow you to make it into any shape. Make a traditional looking 2 layer round cake with frosting between layers, or get creative and shape it into the form or a Christmas tree or star, on a large platter.

Frosting

2 cups unsoaked cashews
8-13 medjool dates pitted (not soaked)
vanilla
In blender blend cashews with enough water to allow blender to run. When smooth, add in dates until sweet enough. Add in vanilla.

Carrot Cake

1/2 cup raisins, soaked 20 minutes, reserve liquid
1/2 cup dried apricots, soaked 20 minutes
2 cups pecans or walnuts
2 tablespoons pine nuts
1 1/2 cups coconut (dried, unsweetened, shredded)
1 teaspoon cinnamon
1/4 teaspoon Chinese 5 spice powder
1/2 teaspoon garam masala or cinnamon
optional pinch of clove
optional pinch of nutmeg
6 cups carrot pulp
1 1/2 cups date pieces or chopped dates-pit and roughly chop dates

Food processor: combine pecans and pine nuts. Process until uniformly fine. Add coconut, pulse until mixed in. Add spices, pulse until mixed, set aside.

Juicer: (use blank) alternate putting carrot pulp, raisins, apricots and dates through. Knead until mixture is evenly combined. Add in nut mixture a little at a time, kneading it in.

Line 2 round cake pans with saran wrap (you may have to oil the pans first).

Put mixture in pans, pack in. Refrigerate until ready to frost.

[crawmommy]

Sorry, I didn't know that you were trying to make a cracker.
You can mix it with flax, almonds, or maybe something sprouted( grain) to make a cracker. Let us know what you decide- there maybe a new recipe on the horizon!! You know how we ALL feel about recipes and pictures!

[ReneeH]

YOU GUYS ARE G*R*E*A*T!!!!!!!!!!!!!! Thank you So much! Andypdx I really appreciate the receipe!!!!!! You're the best!!!! I can't WAIT to try it!!! I'm going to the store to get the ingredients and I'll try to post a photo of the result!

[RawVee]

YOU GUYS ARE G*R*E*A*T!!!!!!!!!!!!!! Thank you So much! Andypdx I really appreciate the receipe!!!!!! You're the best!!!! I can't WAIT to try it!!! I'm going to the store to get the ingredients and I'll try to post a photo of the result!

Renee,

I'm reposting this; just made these the other day. I also use my carrot pulp to make mock tuna salad and it's great!!

So I decided to make Alissa's carrot burgers, but I just used her recipe as a guideline and kinda went with it.

I've got them in the dehydrator and just took one out to nibble a piece and I couldn't stop! I ate the whole burger and it was amazing.

I didn't do a lot of measurements, but I can at least post what went in.

* Carrot pulp--I'd guess it was about 10-12 carrots
* A small carton of white button mushrooms
* About 1 cup of pistachios, soaked overnight
* About 1/4 cup of pine nuts, soaked overnight
* 2 cloves of garlic
* 1 small onion
* Curry powder--about 1 teaspoon
* Sea salt to taste
* Coriander--about 1/4 teaspoon
* Nama Shoyu--I didn't measure but it was to taste, about 1 TBSP
* Nutritional Yeast--about 1.5-2 TBSP
* Agave nectar, to taste (evened out the strong onion)


I put the mushrooms, nuts, garlic, onion and spices in a FP and pulsed into a paté looking mixture. Then added Nama Shoyu, nutritional yeast and then agave.

I then put it all in a bowl and added in the carrot pulp. Shaped them into patties, put them in the Excalibur at 105 and will leave them for 7-8 hours.

They seem really filling, have a slightly Indian vibe (would be great with a curried "cheese"), and I think they'd be great to take when you're out and about and need a raw fix.