Transform Juicing Leftovers into 10 Sweet and Savory Treats
Carrot pulp is the dry, fiber-rich remnants left over after juicing carrots. Often discarded as waste, innovative home cooks have discovered just how versatile and delicious this ingredient can be. The best carrot pulp recipes transform leftovers from juicing into nutritious, flavorful foods ranging from muffins and crackers to veggie burgers and latkes.
In this article, I share my top 10 favorite ways to use carrot pulp in both sweet and savory dishes. We’ll explore how this mild, sweet ingredient can revolutionize baking for added nutrition. Everything from carrot pulp falafel to delectable cakes and cookies, these inventive uses will make you think twice before tossing those dry remnants ever again.
So Let’s get cooking!
Contents
* What You’ll Need
* 10 Best Carrot Pulp Recipes
Carrot Pulp Muffins
Carrot Pulp Crackers
Carrot Pulp Granola Bars
Carrot Pulp Soup
Carrot Pulp Banana Bread
Carrot & Beet Pulp Falafel Burgers
Carrot & Apple Pulp Energy Bites
Carrot Pulp Veggie Burger
Carrot & Sweet Potato Pulp Latkes
Ginger Carrot Pulp Cake
What You’ll Need
When making carrot pulp recipes, having the right supplemental ingredients on hand makes all the difference. Here are some standard items to stock up on:
Carrot Pulp - The abundant leftover fiber and moisture from juicing fresh carrots. You can produce pulp from both centrifugal and cold press juicers. Drain well in a cheesecloth or nut milk bag if very wet. Two medium carrots generally produce around one cup of pulp. It provides gentle sweetness, negligible calories, and tons of vitamin A, antioxidants, and dietary fiber.
Whole Wheat Flour - For baking projects like muffins and bread, choose 100% whole wheat flour for its nutrition and binding qualities. The heartiness pairs well with moist carrot pulp. Or opt for half white and half whole wheat flour for lighter texture.
Quick Oats - Old fashioned whole oats work wonderfully to add bulk and natural binding power to veggie-based patties, cutlets, and savory baked goods enhanced with carrot pulp.
Eggs and Oil - Vital ingredients like eggs and vegetable oil, coconut oil, olive oil, or avocado oil help hold veggie pulp mixtures together and amplify moisture. Pastured eggs also provide protein.
Nuts - Chopped walnuts, sliced almonds, and pecan pieces lend fantastic crunch to bars and baked goods made with carrot pulp. Their fats and flavor take things up a notch.
Dried Fruit - For chewy accent and natural sweetness, dried fruits like raisins, cranberries, cherries, apricots and dates marry beautifully with carrot's carroty essence.
Warm Spices - The sweet earthiness of carrot naturally complements spices like cinnamon, nutmeg, ginger, and curry powder. Just a teaspoon adds so much flavor dimension.
Herbs - Fresh parsley, cilantro, dill, basil, thyme all accentuate savory dishes featuring carrot pulp.
Playing with these supplemental ingredients - fruits, flours, spices - allows you to transform humble leftover carrot pulp into amazing sweet and savory edibles. Adjust moisture levels and texture based on your desired outcome, whether muffins or latkes or crackers.
Follow recipe guides when starting out then experiment with your own ratios. Carrot pulp is incredibly flexible and rewards creativity both in the kitchen and in preventing needless food waste.
10 Best Carrot Pulp Recipes
1. Carrot Pulp Muffins
My favorite way to use loads of leftover carrot pulp is incorporating it into baked goods like fluffy, flavorful carrot muffins. They put all that fiber and natural sweetness to work, deliciously reducing waste.
Ingredients:
2 cups carrot pulp, drained if needed
1⁄2 cup maple syrup or honey
1⁄4 cup vegetable oil
2 eggs
1 tsp vanilla
2 cups whole wheat flour
2 tsp baking powder
1 tsp cinnamon
1⁄2 tsp nutmeg
1⁄2 cup dried fruit, chopped
Directions:
Preheat oven to 400°F. Grease a 12-cup muffin tin or line with baking cups.
In a large bowl, mix carrot pulp, sweetener, oil, eggs, and vanilla.
In another bowl, combine flour, baking powder, cinnamon, nutmeg, and salt.
Add dry ingredients to carrot pulp mixture and fold until just incorporated – avoid overmixing.
Fold in dried fruit.
Distribute batter evenly among lined muffin cups.
Bake for 18-20 minutes until lightly browned on top and toothpick inserted into the center comes out clean.
Transfer to a wire rack. Enjoy warm or at room temperature.
The naturally moist carrot pulp gives these whole wheat muffins a delightful texture. I like to top them with a creamy schmear of goat cheese or cream cheese frosting.
2. Carrot Pulp Crackers
You can also transform carrot pulp into crunchy, savory crackers for dipping or garnishing soups. Dehydrating creates irresistible crispness that stores well for on-the-go snacks.
Ingredients:
3 cups carrot pulp
1 cup old-fashioned oats
1⁄2 cup raw sunflower seeds
1⁄4 cup chia seeds
2 Tbsp extra virgin olive oil
2 tsp thyme
1 tsp garlic powder
1⁄2 tsp salt
1⁄2 tsp black pepper
Directions:
In a large bowl, combine all ingredients. Mix thoroughly with a wooden spoon or your hands until a sticky, uniform dough forms.
Line two dehydrator trays with parchment paper then evenly distribute the mixture onto trays, pressing down firmly to flatten about 1⁄4 inch thick.
Dehydrate at 145°F for 2-3 hours until firm and dry on top. Flip and continue dehydrating for 1-2 more hours until the desired crispness is reached.
Let cool completely before breaking crackers apart into pieces. Store in an airtight container for 2-3 weeks.
These carrot pulp crackers pair perfectly with creamy dips and nutritious toppers like avocado or smoked salmon. The savory seeds and garlic powder balance the carrot’s natural sweetness.
3. Carrot Pulp Granola Bars
Granola bars with all the fibrous goodness of carrot pulp make fantastic high-protein snacks or breakfasts on the go. And DIY bars mean you control the quality of ingredients.
Ingredients:
3 cups rolled oats
2 cups carrot pulp, drained if very wet
1 cup almond butter
1⁄2 cup pure maple syrup
1 Tbsp vanilla extract
2 tsp cinnamon
1 cup raw almonds, chopped
1⁄2 cup dried cranberries, chopped
1⁄2 tsp salt
Directions:
In a large bowl, combine oats, carrot pulp, almond butter, maple syrup, vanilla, cinnamon, and salt. Mix thoroughly.
Transfer the mixture to a 9x13 baking pan lined with parchment, pressing firmly into pan using another sheet pan or your fingers. Top with chopped almonds and cranberries.
Refrigerate for 1-2 hours until firm. Cut into bars and enjoy chilled or at room temperature.
For longer storage, wrap granola bars individually in parchment or foil and store in freezer for 2 months. Thaw before eating.
These bars make perfect high-protein snacks for kids thanks to the winning flavor combination of carrots with vanilla and cinnamon. Customize by using different nuts and dried fruit.
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4. Carrot Pulp Soup
While carrot pulp is awesome for baking, you can also add just a bit to thicken and enrich savory dishes like blended vegetable soups. For a vibrant immune-boosting soup packed with fiber, minerals, vitamins, and carotenoids, look no further than this ginger carrot pulp beauty.
Ingredients:
2 Tbsp olive oil
1 small onion, diced
3 large carrots, peeled and chopped
2 cups carrot pulp
1 medium sweet potato, peeled and cubed
4 cups vegetable broth
1 Tbsp garlic, minced
1.5 Tbsp fresh ginger, minced
1⁄4 tsp cinnamon
1⁄4 tsp turmeric
Juice from 1 lime
Salt and black pepper, to taste
Fresh cilantro, for serving
Directions:
Heat olive oil over medium heat in a large stock pot. Sauté onion for 3-5 minutes until translucent.
Add chopped carrots, sweet potato, garlic, and ginger. Cook for 5 more minutes until carrots begin to soften.
Pour in vegetable broth then simmer for 15 minutes until veggies are very tender.
Remove from heat and use an immersion blender to puree the soup completely until velvety smooth. Alternatively, blend soup in batches in a standing blender.
Return blended soup to pot and stir in carrot pulp, cinnamon, turmeric, black pepper, and lime juice. Simmer for 5 more minutes.
Season to taste with more salt, pepper, and lime juice if needed.
Serve garnished with cilantro. Enjoy soup hot, chilled, or at room temperature.
This vibrant elixir packs in carrot and sweet potato nutrition enhanced by warm spices, greens, and a pop of ginger. Balancing the sweetness of the veggies with tart lime juice and savory garlic and onion makes for a supremely satisfying sip.
5. Carrot Pulp Banana Bread
Here’s another delicious baked treat that benefits from carrot pulp’s natural binding abilities. Folding it into a classic banana bread batter creates great texture and added nutrition thanks to all those remnants of antioxidant-rich carrots.
Ingredients:
11⁄2 cups mashed ripe bananas (3-4 large)
2 eggs
1⁄3 cup melted coconut oil or extra virgin olive oil, plus more for the pan
1⁄2 cup honey or pure maple syrup
1 cup carrot pulp, drained if very wet
11⁄2 cups white whole wheat flour (substitute regular whole wheat flour)
1 tsp baking soda
1⁄2 tsp salt
1 Tbsp ground cinnamon
1 tsp vanilla extract
1⁄2 cup walnuts, chopped
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Directions:
Preheat oven to 325°F. Grease a 9x5 loaf pan with oil and line with parchment paper.
In a large bowl, whisk together mashed bananas, eggs, oil/butter, and honey/maple syrup until uniform.
Stir in carrot pulp until fully distributed throughout the wet mixture.
In the second bowl combine flour, baking soda, salt, cinnamon, and vanilla.
Add dry ingredients to wet, gently folding them together with a spatula just until combined – avoid overmixing.
Fold in walnuts if using.
Pour batter into prepared loaf pan, smooth the top lightly, and sprinkle more cinnamon.
Bake 60-70 minutes until a toothpick inserted into the center comes out clean. Top with foil if browning too quickly.
Allow bread to cool for at least 30 minutes before removing it from pan and slicing.
Enjoy carrot-banana bread plain, toasted, or topped with butter/nut butter for breakfast or a sweet snack!
This carrot-enriched banana bread stores incredibly well wrapped at room temperature thanks to the natural moisture retention. The bits of sweet carrot marry beautifully with warm cinnamon and brown sugar flavors.
Related article: 20 Clever Zero-Waste Ideas For Using Leftover Juice Pulp
6. Carrot & Beet Pulp Falafel Burgers
