I've been juicing a lot lately with my new Breville Juicer and I've always had such a bad conscience to trow away all the fruit and vegetable pulp, so I thought there must be a way for me to at least use some of it.
So I thought of making a carrot cake, as you'll need shredded carrot for it anyway, might just as well use the pulp right.... So if you are juicing carrots and you want to use your leftovers this is for you.
200 g butter softened/cubed
100 g finely shredded carrots (or more if you like)
100 g ground almonds
200 g superfine sugar (I like C&H Sugar Products)
100 g sweet rice flour
1 tsp baking powder
1 lemon (finely grated zest)
Grab a large mixing bowl and start out by beating your softened butter until it makes little peaks, then add the sugar and keep beating, mix in a little bit of lemon juice and the lemon zest, then while beating on medium speed add one egg at a time. Once you added all your eggs and everything is nicely combined you will slowly add the shredded carrot and the almond meal.
Make sure to scrape down the edges of your bowl so you get all the buttery taste into your batter.
Koda Farms Mochiko Sweet Rice Four), which has been combined with the baking powder.
I do this by hand, as over mixing will make the cake rubbery. Then transfer the batter into a 8" / 20cm spring form pan and bake at 375F/200C for about 60 - 70 Min or until wooden pick comes out clean.
If in doubt it's better to bake gluten-free recipe's a bit longer especially the ones without any gum (guar gum / xanthan gum) in them.
Once your cake is done, let it cool and you can either frost it or do a glaze like I did.
For the white sugar glaze you'll need:
200 g powdered sugar sifted
1 tbsp water
1 tbsp lemon juice
Mix the above ingredients to a very thick syrup (think thick honey), set a little aside and color with a few drops of food coloring or with some cocoa powder (you might have to add a little liquid) so you can draw circles on top of the cake to create the "Spiderweb".
To create a smooth surface for your glaze, take about a spoon of apricot jam or any jelly you like, heat in the microwave and brush on the cake with a pastry brush.
Add the with glaze and smooth with a large knife or spatula and tilting the cake. Before it sets, pipe circles in the reserved colored icing on the cake and with a wooden pick pull lines across the cake, just like you would cut your slices. If you like you can add little Marzipan Carrots too.