Description
A lightly sweet cheese cake make from the pulp left over from making carrot juice.
Ingredients
Scale
- 3 cups of carrot pulp leftover from juicing
- ยฝ cup organic sugar
- 1 โ 8oz. block of cream cheese, softened
- 2 tbsp. olive oil
- 4 large eggs
- ยฝ cup raw milk or coconut milk
- 1 tsp. organic ginger spice, powdered
- 2 tsp. organic sweet cinnamon spice, powdered
- ยฝ tsp. organic cardamom spice, powdered
- 1 cup of pecans, ground finely
- 2 tsp. baking powder
- 1 cup Whipped cream (optional)
Instructions
- Sort through the carrot pulp left over from making carrot juice. Remove any larger pieces of carrot. Measure the carrot pulp by pressing it down into a cup measure. Set aside.
- In a large mixing bowl, cream together sugar, cream cheese, and olive oil. Add eggs and beat well. Add carrot pulp, milk, and spices and beat well. Add pecans and baking powder.
- Lightly butter the bottom and sides of a 9 inch springform pan. Pour in the batter, leveling out the top with a spatula.
- Preheat oven to 375ยฐF. Put the pan in the oven. Bake for 15 minutes. Turn down the heat to 325ยฐF and continue baking for another 30 minutes or until the surface is golden brown and a knife inserted into the centre comes out clean. The centre will be soft and not springy, if you press on it.
- Remove from the oven and cool for 5 minutes. Remove the outside ring of the springform pan and continue cooling on a rack until the carrot cheese cake is completely cool. Place in the fridge or freezer to chill it for at least 2 hours or until you are ready to serve it.
- Beat whipped cream in a mixer until it forms soft peaks.ย Serve as a topping over the cheese cake.
