Looking for a delicious dessert to add to your easter long weekend menu? We've adapted a classic carrot cake recipe to include leftover carrot juice pulp. You could stick to the theme and make our Easter-Inspired Carrot Juice for that carrot pulp.

You can skip the candied carrot and dust with icing sugar when cool as a simpler option too. Or opt for a traditional cream cheese icing - whatever you prefer. You can use fresh pulp (kept in the fridge in an airtight container for up to 3 days after juicing) or even freeze the pulp to thaw before baking. I will also use pulp where I have added orange and/or ginger in with the carrot - these add very complimentary flavours!

Bonus Tip: You may want to remove the skin of the ginger and pith from the orange more carefully than you might normally if you intend to save it for cake. If adding ginger pulp, go easy on adding additional ginger powder to the recipe too.

Enjoy! Team MOD x