Transform Juicing Leftovers into 10 Sweet and Savory Treats
Carrot pulp is the dry, fiber-rich remnants left over after juicing carrots. Often discarded as waste, innovative home cooks have discovered just how versatile and delicious this ingredient can be. The best carrot pulp recipes transform leftovers from juicing into nutritious, flavorful foods ranging from muffins and crackers to veggie burgers and latkes.
In this article, I share my top 10 favorite ways to use carrot pulp in both sweet and savory dishes. We’ll explore how this mild, sweet ingredient can revolutionize baking for added nutrition. Everything from carrot pulp falafel to delectable cakes and cookies, these inventive uses will make you think twice before tossing those dry remnants ever again.
So Let’s get cooking!
Contents
* What You’ll Need
* 10 Best Carrot Pulp Recipes
Carrot Pulp Muffins
Carrot Pulp Crackers
Carrot Pulp Granola Bars
Carrot Pulp Soup
Carrot Pulp Banana Bread
Carrot & Beet Pulp Falafel Burgers
Carrot & Apple Pulp Energy Bites
Carrot Pulp Veggie Burger
Carrot & Sweet Potato Pulp Latkes
Ginger Carrot Pulp Cake
What You’ll Need
When making carrot pulp recipes, having the right supplemental ingredients on hand makes all the difference. Here are some standard items to stock up on:
Carrot Pulp - The abundant leftover fiber and moisture from juicing fresh carrots. You can produce pulp from both centrifugal and cold press juicers. Drain well in a cheesecloth or nut milk bag if very wet. Two medium carrots generally produce around one cup of pulp. It provides gentle sweetness, negligible calories, and tons of vitamin A, antioxidants, and dietary fiber.
Whole Wheat Flour - For baking projects like muffins and bread, choose 100% whole wheat flour for its nutrition and binding qualities. The heartiness pairs well with moist carrot pulp. Or opt for half white and half whole wheat flour for lighter texture.
Quick Oats - Old fashioned whole oats work wonderfully to add bulk and natural binding power to veggie-based patties, cutlets, and savory baked goods enhanced with carrot pulp.
Eggs and Oil - Vital ingredients like eggs and vegetable oil, coconut oil, olive oil, or avocado oil help hold veggie pulp mixtures together and amplify moisture. Pastured eggs also provide protein.
Nuts - Chopped walnuts, sliced almonds, and pecan pieces lend fantastic crunch to bars and baked goods made with carrot pulp. Their fats and flavor take things up a notch.
Dried Fruit - For chewy accent and natural sweetness, dried fruits like raisins, cranberries, cherries, apricots and dates marry beautifully with carrot's carroty essence.
Warm Spices - The sweet earthiness of carrot naturally complements spices like cinnamon, nutmeg, ginger, and curry powder. Just a teaspoon adds so much flavor dimension.
Herbs - Fresh parsley, cilantro, dill, basil, thyme all accentuate savory dishes featuring carrot pulp.
Playing with these supplemental ingredients - fruits, flours, spices - allows you to transform humble leftover carrot pulp into amazing sweet and savory edibles. Adjust moisture levels and texture based on your desired outcome, whether muffins or latkes or crackers.
Follow recipe guides when starting out then experiment with your own ratios. Carrot pulp is incredibly flexible and rewards creativity both in the kitchen and in preventing needless food waste.
10 Best Carrot Pulp Recipes
1. Carrot Pulp Muffins
My favorite way to use loads of leftover carrot pulp is incorporating it into baked goods like fluffy, flavorful carrot muffins. They put all that fiber and natural sweetness to work, deliciously reducing waste.
Ingredients:
2 cups carrot pulp, drained if needed
1⁄2 cup maple syrup or honey
1⁄4 cup vegetable oil
2 eggs
1 tsp vanilla
2 cups whole wheat flour
2 tsp baking powder
1 tsp cinnamon
1⁄2 tsp nutmeg
1⁄2 cup dried fruit, chopped
Directions:
Preheat oven to 400°F. Grease a 12-cup muffin tin or line with baking cups.
In a large bowl, mix carrot pulp, sweetener, oil, eggs, and vanilla.
In another bowl, combine flour, baking powder, cinnamon, nutmeg, and salt.
Add dry ingredients to carrot pulp mixture and fold until just incorporated – avoid overmixing.
Fold in dried fruit.
Distribute batter evenly among lined muffin cups.
Bake for 18-20 minutes until lightly browned on top and toothpick inserted into the center comes out clean.
Transfer to a wire rack. Enjoy warm or at room temperature.
The naturally moist carrot pulp gives these whole wheat muffins a delightful texture. I like to top them with a creamy schmear of goat cheese or cream cheese frosting.
2. Carrot Pulp Crackers
You can also transform carrot pulp into crunchy, savory crackers for dipping or garnishing soups. Dehydrating creates irresistible crispness that stores well for on-the-go snacks.
Ingredients:
3 cups carrot pulp
1 cup old-fashioned oats
1⁄2 cup raw sunflower seeds
1⁄4 cup chia seeds
2 Tbsp extra virgin olive oil
2 tsp thyme
1 tsp garlic powder
1⁄2 tsp salt
1⁄2 tsp black pepper
Directions:
In a large bowl, combine all ingredients. Mix thoroughly with a wooden spoon or your hands until a sticky, uniform dough forms.
Line two dehydrator trays with parchment paper then evenly distribute the mixture onto trays, pressing down firmly to flatten about 1⁄4 inch thick.
Dehydrate at 145°F for 2-3 hours until firm and dry on top. Flip and continue dehydrating for 1-2 more hours until the desired crispness is reached.
Let cool completely before breaking crackers apart into pieces. Store in an airtight container for 2-3 weeks.
These carrot pulp crackers pair perfectly with creamy dips and nutritious toppers like avocado or smoked salmon. The savory seeds and garlic powder balance the carrot’s natural sweetness.
3. Carrot Pulp Granola Bars
Granola bars with all the fibrous goodness of carrot pulp make fantastic high-protein snacks or breakfasts on the go. And DIY bars mean you control the quality of ingredients.
Ingredients:
3 cups rolled oats
2 cups carrot pulp, drained if very wet
1 cup almond butter
1⁄2 cup pure maple syrup
1 Tbsp vanilla extract
2 tsp cinnamon
1 cup raw almonds, chopped
1⁄2 cup dried cranberries, chopped
1⁄2 tsp salt
Directions:
In a large bowl, combine oats, carrot pulp, almond butter, maple syrup, vanilla, cinnamon, and salt. Mix thoroughly.
Transfer the mixture to a 9x13 baking pan lined with parchment, pressing firmly into pan using another sheet pan or your fingers. Top with chopped almonds and cranberries.
Refrigerate for 1-2 hours until firm. Cut into bars and enjoy chilled or at room temperature.
For longer storage, wrap granola bars individually in parchment or foil and store in freezer for 2 months. Thaw before eating.
These bars make perfect high-protein snacks for kids thanks to the winning flavor combination of carrots with vanilla and cinnamon. Customize by using different nuts and dried fruit.
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4. Carrot Pulp Soup
While carrot pulp is awesome for baking, you can also add just a bit to thicken and enrich savory dishes like blended vegetable soups. For a vibrant immune-boosting soup packed with fiber, minerals, vitamins, and carotenoids, look no further than this ginger carrot pulp beauty.
Ingredients:
2 Tbsp olive oil
1 small onion, diced
3 large carrots, peeled and chopped
2 cups carrot pulp
1 medium sweet potato, peeled and cubed
4 cups vegetable broth
1 Tbsp garlic, minced
1.5 Tbsp fresh ginger, minced
1⁄4 tsp cinnamon
1⁄4 tsp turmeric
Juice from 1 lime
Salt and black pepper, to taste
Fresh cilantro, for serving
Directions:
Heat olive oil over medium heat in a large stock pot. Sauté onion for 3-5 minutes until translucent.
Add chopped carrots, sweet potato, garlic, and ginger. Cook for 5 more minutes until carrots begin to soften.
Pour in vegetable broth then simmer for 15 minutes until veggies are very tender.
Remove from heat and use an immersion blender to puree the soup completely until velvety smooth. Alternatively, blend soup in batches in a standing blender.
Return blended soup to pot and stir in carrot pulp, cinnamon, turmeric, black pepper, and lime juice. Simmer for 5 more minutes.
Season to taste with more salt, pepper, and lime juice if needed.
Serve garnished with cilantro. Enjoy soup hot, chilled, or at room temperature.
This vibrant elixir packs in carrot and sweet potato nutrition enhanced by warm spices, greens, and a pop of ginger. Balancing the sweetness of the veggies with tart lime juice and savory garlic and onion makes for a supremely satisfying sip.
5. Carrot Pulp Banana Bread
Here’s another delicious baked treat that benefits from carrot pulp’s natural binding abilities. Folding it into a classic banana bread batter creates great texture and added nutrition thanks to all those remnants of antioxidant-rich carrots.
Ingredients:
11⁄2 cups mashed ripe bananas (3-4 large)
2 eggs
1⁄3 cup melted coconut oil or extra virgin olive oil, plus more for the pan
1⁄2 cup honey or pure maple syrup
1 cup carrot pulp, drained if very wet
11⁄2 cups white whole wheat flour (substitute regular whole wheat flour)
1 tsp baking soda
1⁄2 tsp salt
1 Tbsp ground cinnamon
1 tsp vanilla extract
1⁄2 cup walnuts, chopped
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Directions:
Preheat oven to 325°F. Grease a 9x5 loaf pan with oil and line with parchment paper.
In a large bowl, whisk together mashed bananas, eggs, oil/butter, and honey/maple syrup until uniform.
Stir in carrot pulp until fully distributed throughout the wet mixture.
In the second bowl combine flour, baking soda, salt, cinnamon, and vanilla.
Add dry ingredients to wet, gently folding them together with a spatula just until combined – avoid overmixing.
Fold in walnuts if using.
Pour batter into prepared loaf pan, smooth the top lightly, and sprinkle more cinnamon.
Bake 60-70 minutes until a toothpick inserted into the center comes out clean. Top with foil if browning too quickly.
Allow bread to cool for at least 30 minutes before removing it from pan and slicing.
Enjoy carrot-banana bread plain, toasted, or topped with butter/nut butter for breakfast or a sweet snack!
This carrot-enriched banana bread stores incredibly well wrapped at room temperature thanks to the natural moisture retention. The bits of sweet carrot marry beautifully with warm cinnamon and brown sugar flavors.
Related article: 20 Clever Zero-Waste Ideas For Using Leftover Juice Pulp
6. Carrot & Beet Pulp Falafel Burgers
If you often juice root veggies like carrots and beets, save that pulp for making awesome falafel burgers. The vibrant earthy flavors and texture from the leftover veggies make for amazing plant-based whole-food patties. Served in pita pockets with hummus and toppings, they’re dangerously delicious.
Ingredients:
2 (15oz) cans chickpeas, drained and rinsed
1⁄2 cup carrot pulp
1⁄2 cup beet pulp
1 small onion peeled and quartered
3 garlic cloves, peeled
1⁄4 cup parsley leaves
2 Tbsp lemon juice
1 Tbsp olive oil
2 tsp ground cumin
1⁄2 tsp cayenne pepper
1⁄2 tsp salt
1⁄2 tsp black pepper
Directions:
Add all ingredients except chickpeas to a food processor and pulse until thoroughly combined but still a bit chunky.
Add chickpeas and pulse just 2-3 times until a thick paste forms with some whole chickpeas remaining.
Using your hands, shape heaping tablespoons of mixture into round patties about 1⁄2 inch thick. Place formed falafel rounds on a parchment-lined baking sheet until ready to cook. You should be able to make 14-18 falafel.
In a large skillet, heat 2 Tbsp olive oil over medium heat. Working in batches, fry 3-4 falafel patties at a time for 3-4 minutes per side until nicely browned.
Serve falafel in whole wheat pita pockets with desired toppings like hummus, tomatoes, onion, cabbage, tahini sauce, hot sauce, and herbs. Enjoy!
These colorful root veggie-based falafel burgers make excellent homemade fast food. Their earthy flavor and wholesome ingredients offer energizing plant-based protein. Wrap in lettuce leaves for paleo and gluten-free enjoyment.
7. Carrot & Apple Pulp Energy Bites
When you whip up juices using fruits and veggies like carrots and apples, save that nutritious leftover pulp for making wholesome homemade energy bites. Binding the bits with sticky dates, oats, coconut, and choice mix-ins makes for an awesome ready-to-eat snack.
Ingredients:
11⁄2 cups chopped pitted Medjool dates
1 cup dried unsweetened coconut flakes
1 cup rolled oats
1⁄2 cup almond butter
1⁄3 cup chopped walnuts
2 Tbsp flax meal
11⁄2 tsp vanilla extract
1⁄2 tsp salt
1 cup firmly packed carrot pulp
1 cup firmly packed apple pulp
Mix-In Options:
mini chocolate chips
cacao nibs
shredded coconut
ground cinnamon
dried fruit like cherries, raisins, cranberries
hemp seeds
Directions:
In a food processor, combine dates, coconut, oats, almond butter, walnuts, flax meal, vanilla and salt. Process until uniform mass forms, about 1 minute scraping sides as needed.
Add carrot and apple pulp and pulse several times just to incorporate chunks evenly.
Transfer mixture to bowl and fold in any additional mix-ins if desired.
Using hands, firmly roll mixture into balls just smaller than a ping pong ball and place on parchment paper lined baking sheet.
Chill energy bites in the fridge for 30+ minutes to firm up before enjoying. Store leftover bites in an airtight container for up to 1 week.
These tasty little energy boosters offer a hefty helping of fibers thanks to the fruit and veggie pulp binding it all together. They also make welcome gifts for teachers, friends, or new neighbors.
Related article: 10 ECO-FRIENDLY JUICE PULP RECIPES FOR YOUR LEFTOVER PULP
8. Carrot Pulp Veggie Burger
Vibrant carrot pulp adds natural sweetness and moisture to vegetarian burger patties. Combined with beans, oats, and bold seasoning, you get hearty plant-based protein perfect for superfood sandwiches or lettuce wrap tacos.
Ingredients:
1 15oz can of black beans, rinsed and drained
1 cup rolled oats
1 cup firmly packed carrot pulp
1⁄4 cup raw sunflower seeds
1⁄4 cup nutritional yeast
1 Tbsp chili powder
2 tsp garlic powder
11⁄2 tsp ground cumin
1 tsp paprika
1⁄2 tsp each salt & pepper
Directions:
Add all ingredients to a food processor and pulse to break down and combine without turning into a puree - there should still be some visible oats and sunflower seeds. You’re looking for a thick, moldable texture.
Transfer the mixture to a bowl and use your hands to shape it into 4 equal patties, each 1⁄2 inch thick.
In a large nonstick skillet, heat 1 Tbsp vegetable oil. Cook patties over medium-high heat for 5-7 minutes per side until nicely browned.
Serve on whole grain buns or lettuce wraps with desired toppings like salsa, guacamole, cabbage, or tahini sauce.
These fiber-loaded veggie burgers get wonderfully crisp edges thanks to the hefty dose of oats. Their mildly sweet and earthy flavor from the carrot pulp marries so nicely with the beans and smoky spices.
9. Carrot & Sweet Potato Pulp Latkes
If you use your juicer for root vegetables like carrots and sweet potatoes, transform the leftover pulp into stellar savory latkes. Shredding and spicing the pulp makes for quick potato pancake fritters perfect for holiday meals or anytime snacking.
Ingredients:
3 cups drained carrot pulp
2 cups drained sweet potato pulp
1 small onion, shredded
1 large egg
3 Tbsp whole wheat flour
2 Tbsp olive oil
2 tsp baking powder
1 tsp garlic powder
1 tsp paprika
3⁄4 tsp salt
1⁄4 tsp pepper
Vegetable oil for frying
Sour cream or applesauce, for serving
Directions:
Place carrot and sweet potato pulp in a colander to drain more liquid if very wet. Transfer to a large bowl.
Add shredded onion, egg, flour, olive oil, baking powder, and spices to bowl with pulp. Mix thoroughly to form a thick batter.
Line a baking sheet with paper towels. Heat 1⁄4 inch vegetable oil in large skillet over medium high heat.
Working in batches, drop spoonfuls of pulp mixture into hot oil, using the back of a spoon to flatten slightly into discs. Fry 3-4 minutes per side until deeply golden.
Transfer latkes to prepared baking sheet to drain excess oil. Season with salt while hot.
Serve latkes warm with desired toppings like sour cream, apple sauce, additional herbs, or guacamole if desired. Enjoy!
These veggie leftover latkesBrown faster than potato versions so watch closely to avoid burning. But their pleasantly moist and mild flavor makes them so addicting.
10. Ginger Carrot Pulp Cake
To use even more leftover carrot pulp, bake it into a classic spice cake. The bits of moist fiber lend awesome structure while ginger and cinnamon complement the carrots for that unforgettable dessert flavor. Topped with tangy cream cheese frosting, it’s a wonderful way to prevent carrot pulp waste while enjoying yourself!
Ingredients:
Butter or oil to grease pans
3 large eggs
1 cup granulated sugar
3⁄4 cup vegetable oil
1⁄4 cup unsweetened applesauce
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp baking soda
1⁄2 tsp salt
3 cups loosely packed carrot pulp
1 (8oz) package of cream cheese, softened
1⁄4 cup butter, softened
2 tsp vanilla
21⁄2 cups powdered sugar
Directions:
Preheat oven to 350°F degrees. Grease two round 8 or 9-inch cake pans with butter/oil and line the bottoms with parchment rounds. Set aside.
In a large bowl with an electric mixer, beat eggs until fluffy and lemon colored. Gradually beat in granulated sugar. Add vegetable oil, applesauce, and vanilla. Mix until well blended.
In the second bowl, combine flour, baking powder, ginger, cinnamon, baking soda, and salt.
Add dry ingredients to the wet mixture alternately with carrot pulp, beating just until blended after each addition.
Evenly divide the batter between prepared cake pans. Bake 30-35 minutes until a toothpick inserted into the center comes out clean. Allow cakes to cool completely in the pan.
Meanwhile, prepare frosting - beat together cream cheese, butter, and vanilla extract until smooth and fluffy. Beat in powdered sugar a little at a time until frosting reaches the desired consistency. Chill.
Once cakes are cooled, remove them from pans and spread the desired amount of frosting evenly between layers and on top and sides. Serve and enjoy!
This moist layered carrot cake is perfectly spiced and extra rich thanks to chunks of fiber-full carrot pulp. If you decorate it rustically or with some cute piping, no one will guess it was made from old juicing leftovers! A sweet, satisfying way to curb food waste.
About the Author:
Gavin is the owner of Tru Foo Juice Bar. He has over 6 years of experience running a juice bar and creating juice and smoothie recipes for the consumer market.
His passion for juicing began in his early 20s as he explored natural ways to boost nutrition and energy. Over the years, Gavin has experimented with countless ingredient combinations to create the perfect juice and smoothie blends and bring them to the masses.
