Zero Waste Recipe: Low calorie cinnamon carrot compost cake

Carrot cakes are my love and waste my enemy!

My mother has started juicing again and mostly uses oranges, apples, carrots and cucumber. Back in the old days when I was still young and naive I hated that she made me drink at least one glass of it everyday. Most of the time I left it in the fridge. I was in that rebellious phase where I refused to eat my veggies and fruits. But this in turn made the juice go all bitter, because of the oranges my mom put in which made me despise it even more.

As you can see I used to big not a big fan of juicing but now that I am all grown up I am thankful she make me drink all these healthy vitamins! I very much appreciate the taste of it now and it’s such a refreshing drink to have during summer time! I will definitely make my kid drink it everyday!

So here comes a great recycle hack: Whenever you juice a lot of compost will add up then you can re-use. In this case, the carrots! That’s not only a good way to reduce waste but you can skip having to grate the carrots as well!

When my mom juices I ask her to start with the carrots first so she can give me the carrot compost because I don’t want it to have the bitter orange taste in it. And then I make carrot cake/bars out of it! I’ve been trying out different ratios and ingredient combinations and I haven’t fully nailed the texture when you leave it cold yet but I got the taste on point now! I love the recipe I came up with and I would love for you to give it a try! It’s soo good and low calorie as well!

So here I come with my turn on the low calorie carrot cake. It’s not the typical carrot cake with white icing and a thick layer of dough. I am never sure how to call this brownie sized bars. Then again I don’t want people to think of hard protein bars… so I settle with calling them “cake bars”.

Site note: You should serve it hot/warm out of the oven or reheat it in the microwave though. Because when you leave it in the fridge or outside it becomes kinda hard and dry and the taste is not as intense. It’s my own favorite cake recipe for carrots though and again: It taste dang amazing when served hot!

carrot cake
Another carrot cake bar recipe I tried but with an flex egg as the base (ingredients:
1 carrot
5 scopes yokebe forte
2 Tbsp flaxssed
2 Tbsp Stevia
3 Tbsp Water
4 Tbsp Milk)

Student hack: Whenever I make cake bars shaped rectangle like these (for example my safran banana cake recipe) I use my treasured glass containers from Ikea as a cake form. They do a pretty decent job so I don’t have to buy an actual cake spring form.

cinnamon carrot cake bar
cinnamon carrot cake bar

 

Print Recipe
Cinnamon carrot cake
cinnamon carrot cake bars
Keyword baking, cake, homemmade, sweet
Servings
small bars
Ingredients
Keyword baking, cake, homemmade, sweet
Servings
small bars
Ingredients
cinnamon carrot cake bars
Instructions
  1. As always mix all the ingredients together until you have a nice smooth batter in the baking form of your choice (I use my glass containers for meal prep from Ikea).
  2. Put everything in the oven for 305 minutes at 279°. Take it out, let it cool down so the concitency can kind of manifest itself.


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