Carrot Juice Pulp Cake Rolls

Vegan - Gluten Free- Raw 
Course Snack
Prep Time 20 minutes
Total Time 20 minutes
Servings 15 rolls


  • 2 cups carrot pulp leftover from juicing, can also use grated carrot, juice squeezed
  • 1 cup  pumpkin seeds
  • 1 cup  shredded coconut
  • figs soaked for 10 min (water discarded)
  • 1/2 cup raisins soaked for 10 min (water discarded)
  • 1 tbsp fresh ginger  grated
  • 1 tsp cinnamon
  • ¼ tsp  cardamon
  • pinch of Celtic sea salt


  • 1/4 cup shredded coconut for rolling
  • 3 tbs pumpkin seeds for topping


  • Place all the dry ingredients - pumpkin seeds, coconut, cinnamon, cardamon and sea salt into a food processor and mix for about 30 sec. Place the dry mixture into a large bowl.
  • Now process the wet ingredients - carrot pulp, figs, raisins and ginger for about 60 seconds.
  • Pop the food processor lid open and add in the dry ingredients again. Close it up and blend all together until well combine - about 45-60 seconds.
  • Grab a small amount of the mixture and squeeze slightly, then roll between the palms of your hands to form a little roll.
  • Roll in coconut shavings and top with pumpkin seed if desired.
  • Store in the refrigerator to keep them fresh for unto 5 days.