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The Personal Ramblings of Samm Diep

live ~ laugh ~ love

I’ve been on a serious carrot juice kick lately!

The other day, I bought 10 pounds of carrots and juiced it ALL! I’m still pretty unimpressed with how little juice you can get with 10 whole pounds of carrots but it sure is yummy!

Post-juice, it seemed like I had 9 1/2 pounds of pulp left. So, I googled some recipes.

Here’s one I found:


3/4 cup of water
1 cup of carrot pulp
2/3 cup of vegetable oil (I subbed coconut oil)
2/3 cup of honey (I subbed agave nectar)
1 egg
2 cups of whole wheat flour
2 teaspoons of baking powder
1/ 2 teaspoon of sea salt (optional)
1 teaspoon of pure vanilla extract
1/2 teaspoon of pure lemon extract

(I also added about 1 teaspoon of cinnamon)

Add the water to the carrot pulp in a small saucepan and cook over a very low heat for 10 minutes, stirring often to keep the pulp from scorching. Meanwhile, beat the oil and honey together in a bowl, then beat in the egg. Stir in the cooked carrot pulp, the flour, the baking powder, and—if you wish-the sea salt. Add the vanilla and lemon extracts, stir, and spoon the dough out onto a greased cookie sheet. Bake 12 to 15 minutes in a pre-heated 400°F oven.

They came out pretty yummy! My officially taste-tester told me so. That’s all that matters to me anyway.



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