I have been saving my carrot + ginger pulp in hopes of finding a neat way to use it. Since we are low on snacks, I decided to make some raw carrot cake cookies. I kind of spliced several recipes together to get my desired effect. I found these cookies really easy to put together, and they made for a neat new treat. I will probably play around with this recipe now that I have a base to play with. The “frosting” makes these a bit calorie dense if you aren’t careful, but it is a neat touch.

The QB response: “Interesting way to recycle carrot pulp. I don’t know if I would want a batch of them, but they taste ok.”


Raw Carrot Cake Cookies (makes 22-24)

2-3C Carrot pulp from juicing (mine also had ginger in it)
80g Walnuts (ground in food processor)
52g Flax seed, ground
160g Dates
1/2 – 1 t cinnamon
stevia to taste (2-4t depending on brand)

Frosting:
175g Cashews
1/3-1/2C Maple Syrup (I cheated and used light syrup)

Soak dates in 1/2C water for 30min-hr. In a large mixing bowl, combine carrot pulp, walnuts, and flax. In a food processor (mine is rather small), blend dates in their water, then add cinnamon and stevia. Combine all ingredients and mix well. Add more water if needed to get a doughy consistency. I then took 2T sized scoops and flattened them into a cookie shape, then placed them on a dehydrator tray. I dehydrated at ~115F for about 1hr, flip, then dehydrate for 30min-1hr more. Add frosting if you want, but I think they are good on their own.

For frosting, blend cashews in a food processor then add the syrup. Store in fridge.