Mini Carrot (Juicer pulp) Cake for two

This is a great way to use carrot pulp left behind by juicing, but if you don't have a juicer don't worry you can still make it too!

 This is honestly so easy to make and so delicious too!

I served my cake with thick banana cream which I will add to this recipe too.

Ingredients 

(makes one small cake) 

• 50g of coconut flour 
• 50g of maize flour 
• 2 tbs of brown rice flour 
• With the top 3 flours you can just use normal flour or just one of the 3 flours (110g of flour is needed) but I like this combination
• 1 tsp of baking powder 
• 1/2 tsp of baking soda 
• 1 packet of stevia 
• 3tsp of xylitol 
• 2tsp of coconut sugar 
• 2 tsp of egg replacer 
• 1/2 tsp of cinnamon 
• 1/4 tsp of ginger 
• Pinch of salt
• 150g of carrot pulp / if not using carrot pulp then boil around 150g of carrots until soft and then blend to form a carrot paste 
• 5 tbs of oat dream/ oat milk  - or if not using carrot pulp then use 3 tbs of oat milk 
• 1 tsp of coconut oil + extra for greasing 
• 1 tsp of vanilla extract

For the cream 

• 160ml of coconut cream (poured out of the can into a bowl and refrigerated for 1 - 2 hours) 
• 1/2 a frozen banana 
• 2 tbs of carrot pulp 
• 1/2 tsp of vanilla extract 

Method 

1. Preheat the oven to 200 degrees celsius and grease 2 - 3 large ramekins (I used heart shaped ones!) or very small baking tins with coconut oil. Each tin will be a layer of the cake, so if you want 2 layers then use two tins/ ramekins and if you want  3 layers use 3 tins/ ramekins 
2. Combine all of the dry ingredients into a bowl (top 11 ingredients) 
3. In a food processor combine the carrot pulp/ boiled carrot paste and the milk 
4. In a mixing bowl mix all of the wet ingredients including the carrot pulp and milk. 
5. Now thoroughly combine both wet and dry ingredients until it becomes a dough.
6. Press the dough into the baking tins/ ramekins and bake for 20 - 30 mins 
7. While they are cooking blend all the cream ingredients EXCEPT the coconut cream in the vita mix/ high powered blender until smooth. Whip the coconut cream and then whip in the blended ingredients (frozen banana etc.) into the coconut cream. 
8. Take the cakes out of the oven and pop out of the ramekins/ baking tins. Arrange so that the cream goes in between the layers and all over the top. Top off with extra carrot pulp and serve!