Carrot Pulp Recipes

Carrot Pulp Muffins

Makes 12 muffins

2 cups all-purpose flour
¼ cup of carrot pulp
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup white sugar
1 tablespoon grated orange zest
2/3 cup orange juice
1/2 cup melted butter
2 eggs
1 tablespoon melted butter
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon

Combine flour, baking powder, baking soda, salt, white sugar and grated orange peel. Stir in orange juice, 1/2 cup melted butter, eggs and pulp. Pour into 12 muffin cups.

Mix together 1 tablespoon melted margarine, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and sprinkle on top of each muffin. Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes.

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Pulp Veggie Burgers (4-6 burgers)

1 cup shredded carrots
1/2 cup of pulp
2 cups crushed cornflakes
2 eggs, beaten
1/4 cup finely chopped celery
1 tablespoon finely chopped onion
salt and pepper to taste
2 tablespoons olive oil
Hamburger buns

In a bowl, combine carrots, carrot pulp, cornflakes, eggs, celery, onion, salt, and pepper; mix well. Form into six patties. Heat oil in a skillet over medium heat; cook patties for 3 minutes on each side or until browned or cook on the grill. Serve on buns if desired.

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Oatmeal Apple Carrot Cookies

1/3 cup butter, softened
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 egg
1/2 cup apple pulp
¼ cup carrot pulp
1 1/4 cups all-purpose flour
1 1/4 cups rolled oats

In bowl beat butter till creamy. Add brown sugar, cinnamon, and baking soda. Stir until combined. Mix in apple pulp and egg. Add flour, a little at a time. Stir in oats and carrot pulp.

Drop dough onto ungreased cookie sheets. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until lightly browned. Makes 2 dozen.

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Carrot Cake

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 cups grated carrots
1 cup of carrot pulp

For Frosting
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake. You could technically add in a tablespoon or two of carrot pulp for a nice color.

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Potato Salad

5 medium red potatoes
1/4 cup reduced-fat mayonnaise
1 tablespoon grated Parmesan cheese
1 green onion, sliced
2 teaspoons cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
¼ cup of chopped celery
¼ cup of carrot pulp

Place potatoes in a large saucepan and cover with warm. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until tender.

In a large bowl, combine the remaining ingredients. Drain potatoes and cut into cubes; add to the mayonnaise mixture and gently toss to coat. Serve immediately.

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