Carrot Cake Juice

I recently decided that carrots are my favorite cooked vegetable. Peel, slice, and bake carrots in the oven with a little olive oil, garlic and dill – YUM! Coat some fresh carrots with olive oil and sea salt then throw them on the grill – YUM! Peel and toss with some olive oil and honey then bake – YUM! — I could keep going! — My newly found love for the carrot has led to me buying the vegetable in bulk so I wanted to find another way to use up some of the carrots other then as a side dish. Then I saw my my juicer…

My husband and I had a Carrot Cake at our wedding. No, we didn’t get married on Easter, although Carrot Cake is a classic Easter dessert.  I haven’t figure out how to recreate this delicious dessert Paleo yet but, I did make a nutritious little juice recipe based of the classic cake and this recipe is just  in time for Bunny Day!

Ingredients:

1 Red Apple
6 Carrots
1/4 inch of Fresh Ginger
A Few Pieces of Pineapple
A Dash of Cinnamon

Press all ingredients (except cinnamon) thorough a juicer and into a large glass of ice. Sprinkle cinnamon on top and enjoy!

* Using fresh fruit to make juice always comes out a little bit differently. Sometimes you get more juice… sometimes a little less… because of that, you may need to play with the amounts listed above to get the right amount of juice for you.