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Carrot cheese cake made from carrot juice pulp

Make Carrot Cheese Cake from Juicer Pulp

  • Author: Joybilee Farm
  • Prep Time: 20 min
  • Cook Time: 45 min
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking


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
  • 18oz. 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.

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