This week saw another birthday come and go. It was also my blog’s 4th birthday. I haven’t quite reached the big 4-0 yet, but 39 is too darn close for comfort. I don’t know how this has turned into A Thing for me, but it has. It’s been playing on my mind for awhile, so last Spring I compiled a list of 40 Things I’d Like to Do Before I Turn 40.
I’m pleased to say I’m crossing them off one by one. #2, coffee in Paris, was had at the end of last September. My baby dreadlocks are doing their dreadlocking thing (#23), kayaking into a sea cave (#24), took a bit of hard work and determination, but I did it (seriously – go check out my video!) and plans are in the making for an epic cycle from Shetland, south to Orkney and to the mainland to the peak of Ben Nevis (#6, climb a mountain – I’ll be leaving my bike at the bottom!).
Other items on my list…. like #31, sail on the Statsraad Lehmkuhl, the most beautiful three masted ship from Norway, is proving a bit more difficult to organize with timings and whatnot.
So, yes, a birthday requires a birthday cake, no? After much humming and hawing I came to the conclusion that if I was going to be eating leftover birthday cake for breakfast and lunch for four consecutive days I might as well make something a little healthier. Perhaps something with some vegetables in it (a nod to the lovely Canadian-but-living-in-the-UK food blogger Kate over at Veggie DessertsĀ who I had the privilege of meeting this year at Food Blogger Connect – #28). Rainbow carrots and beetroot are making a regular appearance in my organic veg box lately, so this is what I worked with.
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I developed this recipe last year and I’ve made it a few times since. I’d been juicing a lovely carrot, beetroot and ginger juice in my trusty Optimum 600 slow juicer and the colour of the pulp was so vibrant and enticing that I didn’t want to throw it out. I wondered if I could use it in a cake. I’d heard that juicer pulp often makes for a dry cake, but this recipe uses sunflower oil and a few tablespoonfuls of the fresh juice, so dryness isn’t a problem.
This cake has loads of texture too, something I like in a bake – sultanas, the flecks of colour and strings from the juice pulp bits, mixed nuts ground up in my Optimum 9400 blender and, as an afterthought which worked really well – I threw in some unshelled hemp seeds, pulverised to manageable non-teeth-breaking bits in my blender. I’d bought those seeds thinking that they’d be a good addition to my fruit and yoghurt breakfasts, but man, those unshelled blighters are not tooth friendly!
The not-too-sweet cream cheese frosting adds to the moistness too, and compliments the almost savoury cake perfectly. The original recipe is a carrot cake recipe from What to Bake and How to Bake It by Jane Hornby, but I’ve tweaked it quite a bit.
For the last few months, the weather in Shetland has been incredibly dreary. The radio told me this morning that there was only around 30-some odd hours of sunshine in the country in November. There are some days where it’s so dark, overcast and rainy that it just feels like night, 24 hours a day. Come the 21st of this month we will have 6 hours daylight per day, and only if it’s not bucketing down and blowing a hooley.
The sun came out on my birthday.
So, when I’d finished taking photographs of my birthday cake (in advance, to get the best of what little sideways orange light was available), I headed up the hill for my afternoon walk. The photo below was taken around 3 pm. It was rather nice to see the sun again for a little bit.
A few hours earlier, in town, just after a pod of orcas travelled through the Bressay sound, a friend of mine snapped this photo of the Statsraad Lehmkuhl for me, just becauseĀ he knew this ship makes me swoon. How could you not want to sail on this?
The effects of a binge session of Black SailsĀ on Amazon Prime the night before were still lingering when I saw this photo. I promise if I do get the chance to sail her I will not attempt to chase down and board another ship. Promise.
Some time in the next 363 days I will sail on this ship. Somehow. <Swoon>
So yes, here’s to the last year of my 30s! And here’s a rather nice cake recipe for you to use up your juicer pulp.
Carrot, Beetroot & Ginger Juice Pulp Cake with Cream Cheese Frosting
Ingredients
for the cake
- 250 grams plain flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 5 whole cloves freshly ground
- 1/4 tsp freshly grated nutmeg
- 4 whole allspice berries freshly ground
- 1/2 tsp Shetland sea salt
- 200 grams light brown soft sugar
- 200 ml sunflower oil
- 3 large free-range eggs
- 250 grams fresh juice pulp plus 2-3 tbsp fresh juice
- 85 grams sultanas
- 25 grams hemp seeds coarsely ground in a blender
- 100 grams mixed nuts coarsely ground in a blender
for the juice
- 6 medium carrots
- 4 small beetroot
- 4 cm fresh ginger root
for the frosting
- 110 grams butter softened
- 100 grams icing sugar
- 1/2 tsp vanilla extract
- 300 grams cream cheese
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Instructions
- Preheat your oven to 180 C/ 160 C fan and grease and line two 8 inch cake tins.
- Mix the flour, baking powder, bicarbonate of soda, spices and salt together in a medium sized bowl.
- Add the sugar and stir until combined, breaking up any lumps with your fingertips.
- Add the eggs and oil to the dry mixture and beat well.
- Fold in the juice pulp, sultanas, hemp seeds and mixed nuts, adding enough fresh juice to make a soft batter consistency.
- Spoon the mixture evenly into the prepared baking tins and bake for 30-35 minutes. Transfer to a wire rack to cool completely before unmoulding.
- To prepare the frosting, cream together the butter, icing sugar and vanilla until light and fluffy. Gently fold in the cream cheese until combined.
- Using a palette knife, spread 1/3 of the frosting over the top of one cooled cake, top with the other cake and spread the remaining frosting over the top (and sides, if you want). Sprinkle with a few chopped nuts for decoration.
Environmental Information
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Elizabethās Kitchen Diary uses the Froothie Optimum 9400 blender,Ā and the Froothie Optimum 600 slow juicer to make her juices, soups and smoothies. These are affiliate links, meaning if you buy a blender or juicer through them we will earn a small commission. This is not a paid post and all thoughts and opinions are our own.
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Hello,
I’ll be trying to make this with other fruit pulp I have leftover from juicing. How much pulp did you use? Would 250 grams do it?
I’ve only ever made this recipe with carrot, beetroot and ginger juice pulp but it would definitely be worth experimenting! Start with 250 grams and work from there š
Wow, fantastic recipe…
Carrot is my favorite juice. You’ve shared an excellent blog. Your tips are very helpful. Thanks for sharing the great article. My daughter’s birthday a few days later! Certainly, I will surprise her!!! I will try this
Really tasty. I’ve made these with whatever pulp we have going and added random seeds and nuts from the cupboard.
This is really great and healthy juice tip. Your tip is very helpful to make a good health. Thank you for shear such post. I like your article.
I made this! It was amazing!!! I tried a ‘juicer pulp’ cake before but it was horribly dry. This recipe was just right. As a Vegan, i left out the eggs and substituted with two largish mashed bananas and 1/2tsp extra baking soda. I didn’t want ‘too sweet’ so didn’t want to frost it, so baked in one 9 inch lined cake tin at 140degrees c / Gas mark 3 for 1hr, turned oven off and left to cool in the oven. Fabulously moist but not too gooey. My hubby has polished It off. It was so good that I’m making another RIGHT NOW for my cousins party. Thank you
Oh wow, thank you ever so much for letting me know! You’ve put a big smile on my face this morning! š
I’m certainly going to give this one a go – sounds delicious!
I have to remember to make this – my juicer pulp couldn’t end up in a better place.
gorgeous cake – very fitting for a birthday! belated birthday wishes and best wishes for attacking your bucket list before the big 40. you are great at embracing challenges on the blog and I am sure it is likewise offline! Enjoy!
Oh, this looks so pretty…but so full of goodness. Really want to try this. Pinning for future reference.
What a great way to use juice pulp. I usually just throw it, which I hate. But I am determined to waste less from now on, so more ideas on how to use it would be great š
I use it in the compost bin if I have excess. This may not be possible in colder climes year around.
What a beautiful cake for your blog’s 4th birthday! Thanks for the shoutout, too! I love using juicer pulp and this cake is such a wonderful use for it. It looks amazing!
This cake looks so good! I really want to try beetroot in cake I have heard it is lovely plus the I have an excuse to eat cake haha x
Very happy birthday to both! The cake looks fabulous and so elegant!
This definitely sounds so yummm… I’m gonna try that out..
Just today morn, I came across another cake recipe with Beets for red in Red Velvet Cake.
Now I’m seeing yours with Carrots & Beets.
So long, I’ve never considered veggies in a cake!!!!
What a showstopper! It’s unbelievably beautiful.
I am ashamed to say I’ve never considered juice pulp for anything other than compost (It breaks down fast, making it great for that). Pure genius to put it in such a lovely dessert! I am inspired to give it a try. Happiest of years to you, Elizabeth! And I love your list. Can’t wait to see how you get a ride on that boat!
This is a show-stopping cake for sure…and perfect for holiday entertaining!
Amazing cake, this is so special for anytime!!
What a flavor packed cake! And I just love a good cream cheese frosting, it makes me smile!
If there is one almost totally guilt-free cake this would be it! I have made cake with beetroot before but I truly love that you added carrots and ginger to the mix – totally awesome and delicious!
This sounds wonderful! Carrot cake with the awesome addition of (my favorite veggies) beets! And anything with cream cheese frosting is king in my book!
How glorious to come up with such a delicious looking cake by using up juicer pulp – genius!!!!! Great post too… a reminder that it’s healthy to try and live your life doing the things you love and not to put them off…. I feel inspired š
This would be a way to get me to eat beets! Beautiful cake.
What a beautiful cake…I can’t think of a better way to celebrate your birthday. I love your bucket list idea and taking photos and video as you accomplish each one.
What a flavor combination! I love the vibrant colors. This is really a masterpiece cake.
Elizabeth, you truly are amazing. I love hearing about your various adventures and it sounds like you still have plenty more to come. 40’s not so bad really, but it is good to have done a few things before you get there. Luckily I climbed Ben Nevis when I was 15.
I bet that fresh ginger provides incredible spice!
Happy Birthday! š What a seriously gorgeous cake. It looks so tender and moist–two vital considerations for me. And the idea of using vegetable and root juice and pulp for flavor and texture is genius. I really must\t get a juicer this year.
Well. What a cake to celebrate! Happy 39th and happy blogaversay. Congratulations. Xx
Elizabeth, that is beautiful! Happy birthday….. and turning 40 is better than the alternative, right?
Happy Birthday to you and your blog! Cake looks fabulous! Bookmarking this cake, will try it soon.
Happy birthday!! What an absolutely beautiful cake – I bet it was delicious too š
Happy Birthday to you and the blog! Wonderful… The cake looks amazing, and a fitting celebration I reckon.
Oh great way of using the pulp left over from juicing! This cake looks so pretty, mine never look so elegant! I tell myself it’s the taste that counts!!!
Wow! That cake looks AMAZING! I love the idea of including juice pulp – it would never have occurred to me but I’m no baker! I also turn 39 in a few weeks and agree that the looming 4-0 is far too close for comfort now! I’ve never made a ’40 things to do before I’m 40′ list but now I want to! (Might have to try for realistic goals at this late stage!) I’m off to get started on my list. Happy birthday! xx
I’d love to see your list once you’ve written it! Glad to hear I’m not alone with this looming 40 nervousness!
My gosh what a fab fab fab cake. I would give anything for just one slice.
Aw thanks Bintu, glad you like the look of it. š
I keep thinking that I should use my juicer pulp in something, especially as carrot, beetroot and ginger are my favourite things to juice. Will be trying this out very soon! Hope you get to sail on that ship one day š
Thanks Jen. It does seem a waste to throw out all that lovely pulp, but it does make good compost too! I will get to sail on her one day. I will.
This cake sounds like a delish option for a fruit cake. I need someone to bake this for me…please! š
Thanks KC – you could try making one yourself! š
Happy 4th birthday to your blog! The cake looks amazing, carrots beets and ginger sound like a wonderful combination
Thank you Diana! I am quite partial to that veg combo, yes. It’s such a lovely ruby red colour too.
My mum does a lot of juicing and is always saying she thinks she should do something with the pulp left. Shame that a) she isn’t a baker and b) I live too far away to benefit from the leftover pulp myself!
It does make good compost too. š
What a delicious cake, I”m so intrigued by the flavors and would love to try this.
I hope you give it a go one day – I’m really rather proud of my recipe! š
that looks so umbelivabily yummy! Will have to try this out when i get the chance.
Umber x
Thanks, I hope you do try it one day! Let me know what you think if you do!
Looks absolutely mouth watering! Will definitely have to give it a go to take to any parties this party season.
Thanks Dana – let me know what you think if you do try it!
wow these photos are just stunning, and what a clever idea using the pulp, sounds fantastic
Aw thanks Roz! It’s so difficult trying to take photos this time of year with the few hours of daylight. I haven’t been blogging as much because of it. It was just pure chance the sun happened to come out on my birthday!