Julicious Carrot Cake and Sorbet

The juicing is going well. The headaches have diminished and my energy is starting to rebound. My weight is still 133.5, so it is time for another 30 mile bike ride.

The watermelon sorbet is delicious (enjoying some right now) and the pineapple sorbet is mouth watering!

All I did was freeze the watermelon pulp with a little honey mixed in - that's it. The pineapple pulp was originally sweet, so I didn't add anything to it - perfection.

Friday I made a Julicious Carrot Cake, and it was even more julicious on Saturday. Really this is one of the best carrot cakes I have tasted and it is very nutritious. Here is the recipe:

3 cups whole grain flour
1 TBSP baking soda
3.5 cups of Carrot pulp
1 cup Pineapple pulp
1 Cup Honey
2 TBSP Cinnamon (at first I thought it seemed like a lot of cinnamon)
1- TSP Nutmeg
6 - egg whites
1 - TBSP Vanilla
1 Cup Canola Oil
1.5 cups of crushed walnuts

Preheat over 350 F, Grease muffin pan or two cake pans (I baked a two layer cake), Mix pulp well and add all of the other ingredients. Mix in the nuts, pour in pan and bake for 45 minutes.

I just mixed everything together and baked for 48 minutes.

Approximate Nutritional Information

• Servings Per Recipe: 34
• Amount Per Serving
• Calories: 169.2

• Total Fat: 10.2 g
• Cholesterol: 0.0 mg
• Sodium: 129.1 mg
• Total Carbs: 18.7 g
• Dietary Fiber: 2.3 g
• Protein: 3.3 g

Hope you like it!