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Organic Carrot Cake: Made From Juice Pulp!

Organic Carrot Cake: Made From Juice Pulp!

Organic Carrot Cake

It’s no secret—I’m a huge fan of superfoods. I pride myself on sneaking high quality nutrition into every meal, but especially into desserts. It only makes sense to balance out the indulgence with a twist of it's good for you too! Typically with desserts you can’t get around the sugar, but using organic sugar or (coconut palm sugar) is in my mind the “better sugar” because your body understands what it is— and in the end you should want the sugar you put into your body to be pure and from nature with minimal processing. Why use something synthetic or chemically treated in your confections? No need. This recipe came about when my husband was sick and I needed to get massive quantities of vitamins in him via fresh ginger-carrot juice, and then trying to decide what the heck to do with the 5 pounds of pulp I had left over. I was able to make two more delicious recipes from one large-yield juicing which resulted in zero waste of product.

In the end, dessert should be delicious and indulgent, but it doesn’t have to be void of nutritious calories and full of insipid refined sugars. Moderation is key, so make sure you have peeps to enjoy this with—otherwise you’ll end up tempted to eat it all yourself! It’s really that good!



(W) Wet ingredients

(D) Dry ingredients

2 1/2 cups, all-purpose flour, plus extra for pan(D)

3 cups of Carrot and Ginger juice pulp(10 carrots and 6-8 inches of ginger in a masticating or centrifuge juicer, then collect the pulp and keep in a separate large bowl.)

1 teaspoon baking powder(D)

1 teaspoon baking soda(D)

1/2 teaspoon ground allspice(D)

1 teaspoon ground cinnamon(D)

1/2 teaspoon freshly ground nutmeg(D)

1/2 teaspoon salt(D)

1 ¼ cup of organic sugar (or organic coconut palm sugar)(W)

½ cup dark brown sugar (W)

3 large eggs(W)

1 cup of sour cream(W)

¾ cup of coconut oil(W)

Unsalted butter, for the pan and for the frosting.


Cream Cheese Frosting:

8 ounces cream cheese, or one package.

⅓ cup unsalted butter, room temperature

1 teaspoon vanilla extract

2 ¼ cups of  powdered sugar, sifted.

Unsweetened flaked coconut to sprinkle over cake once it’s frosted.


Cake Instructions:

1.)Preheat oven to 350˚F

2.)Grease your 9 inch round or square pan with unsalted butter. Then add a handful of flour and shake around till coated. Discard the extra flour in the pan. To ensure that your cake won’t stick to the bottom, cut and place some parchment paper just so the base of the pan is covered.

3.)In the large bowl with the carrot-ginger pulp add the flour and use a spatula to combine the two ingredients. Flour will stick to the carrots evenly.

4.)In a food processor, combine your dry ingredients and blend for about 5-10 seconds to equally distribute the nooks and crannies.

5.)Then mix in your dry ingredients to the already combined pulp and flour.

6.)In a food processor, add all your wet ingredients EXCEPT for your coconut oil. Begin processing the other ingredients and slowly add the oil when the processor is fired up. This will give the batter a nice rick thickness.

7.)Pour the smooth batter into the bowl with your carrots and dry ingredients, then fold everything together gently with your hands(gloved of course) or a spatula.

Carrot Cake Fresh Baked

8.) Then pour your finished batter into your greased pan and place in the oven for 45 minutes at 350˚F. At 45 minutes reduce your heat to 320˚F for another 20 minutes and then it’s ready to be removed from the oven. That little trick was learned watching the Food Network and it is monumental on getting that perfectly baked consistency in your cake.

9.) Allow the cake to cool in the pan for 15 minutes then remove it and place on a cooling rack until completely cooled to room temperature. DO NOT ATTEMPT TO FROST WHILE STILL HOT OR WARM.


Frosting Instructions:

Using a Kitchen Aid mixer ( or large bowl with hand held mixer) cream your room temperature butter, cream cheese, and vanilla extract. Then slowly add your pre-sifted powdered sugar in 4-5 parts at a medium speed. when you get all the sugar and cream combined you will have a fluffy white frosting. Place in the refrigerator for 5 minutes before frosting to get a stickier product, it will be easier to smooth onto the cake.

After you’ve frosted your cake, sprinkle a large heap of coconut flakes over the top as evenly as you can manage. Cut. Serve. Savor.

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