Sourdough Ginger-Orange Carrot Cake
A Carrot Cake of Second Chances, Made Out of Left Over Pulp from Juicing.
This is not your average carrot cake—it’s a cake born of second chances. Made from the vibrant pulp left behind after juicing ginger, orange, and carrots, and enriched with the tangy depth of sourdough discard, it’s a delicious example of how even kitchen cast-offs can become something nourishing and beautiful.
My Aunt (ironically enough, her name is Ginger) once introduced me to the Japanese art of kintsugi—the practice of mending broken pottery with gold—and reminded me that not all beauty is lost. That wisdom has stayed with me, especially in the kitchen. This cake is a quiet reflection of that belief: a warm, spiced celebration of what remains, lovingly transformed.
Free of refined sugar and dairy, and naturally lower on the glycemic index thanks to the sourdough, it’s a bright, cozy bake that reimagines waste into something whole. Curious about sourdough’s benefits and why I think everyone should have it in their kitchen? Click here for the full Rabbit Hole 🐇 Plus! I share how to make your own starter!
Ingredients:
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