A lightly sweet cheese cake make from the pulp left over from making carrot juice.
- 3 cups of carrot pulp leftover from juicing
- ½ cup organic sugar
- 1 – 8oz. block of cream cheese, softened
- 2 tbsp. olive oil
- 4 large eggs
- ½ cup raw milk or coconut milk
- 1 tsp. organic ginger spice, powdered
- 2 tsp. organic sweet cinnamon spice, powdered
- ½ tsp. organic cardamom spice, powdered
- 1 cup of pecans, ground finely
- 2 tsp. baking powder
- 1 cup Whipped cream (optional)
- 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 375°F. Put the pan in the oven. Bake for 15 minutes. Turn down the heat to 325°F 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. Serve as a topping over the cheese cake.