Experiments in baking

I've been having the Captain save the carrot pulp from his morning juicing. Now, what to do with it? I made carrot muffins on Easter--it was pretty straightforward. But today I added it to the cake recipe I made for Izzy's first birthday, along with quite a bit of other additions. The base recipe I found here, and here are my modifications:

Puree 3 ripe bananas

1 cup unsweetened apple sauce

1 tbsp vanilla extract

3 tbsp melted coconut oil

2 eggs

1 tsp baking soda

1 tsp baking powder

1 tsp sea salt

1 tsp cinnamon (and a dash each of nutmeg, all spice and ground cloves)

1 1/2 cups flour

2 cups shredded carrots

3/4 cup fava bean/garbonzo bean flour (Bob's Red Mill; for some added protein)

3 cups rolled oats

1/2 cup Good Life semi sweet chocolate chips (optional)

Blend the wet ingredients and dry ingredients separately and then fold together. Scoop onto a greased cookie sheet and bake at 375 for 12 minutes. 

I think they turned out really good! Which is kind of amazing because I just kind of made it up as I went along.