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Classic Carrot Cake Muffins using Carrot Pulp

Classic Carrot Cake Muffins using Carrot Pulp


  2 cups flour
1-1/2 cup sugar
1/4 cup brown sugar, packed (light or dark)
1-1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sea salt
3 teaspoons cinnamon
1/8 teaspoon ground cloves
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1/4 teaspoon ground ginger
2 cups carrot pulp (about 4 to 5 medium carrots juiced)
1 cup sweetened coconut flakes
1 can (8 oz.) crushed pineapple, drained (I used fresh pineapple I crushed in a food processer)
1 cup vegetable oil
2 teaspoons vanilla extract
3 large eggs
Zest from 1 medium orange (optional, but it brightens the flavors)
1 cup walnuts or pecans (optional)

Cooking Instructions

Preheat oven to 350 F.

Mix dry ingredients: flour, sugars, baking soda, baking powder, salt, and spices.

Juice 4- 5 carrots to extract 2 cups of pulp.

Mix wet ingredients: Carrot pulp, coconut, pineapple, oil, vanilla, eggs, orange zest, and nuts (optional).

Incorporate wet ingredients into dry mixture, adding small amounts using a spoon to mix for about a minute. Do not over mix.

Divide mixture into 20 cupcake liners in cupcake pan.

Bake for 25 minutes. Let cool. Ice with cream cheese frosting or eat warm with butter.

Recipe by Julie Haan.

Equipment List

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